Banke Kod (Danish Roast Beef)

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   1.

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   Freeze the eye of round roast until not quite frozen.

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   (About 2 hours.)

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   2.

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   Using a large bread knife, thinly slice the nearly frozen beef into very thin slices (about 1/8th to 1/16th of an inch thick.)

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   3.

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   Place slices in a gallon sized plastic zippered bag and store in the refrigerator until beef has thawed (OR you can freeze for later use.)

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   4.

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   Once thawed, spray a large skillet with cooking spray, or 1 Tablespoon of olive oil, and heat it over high heat until very hot.

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    5.

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    Working in batches: place slices of beef in a single layer in the hot pan, being careful not to crowd the pan.

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    Sprinkle a pinch of salt and pepper over the beef.

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    Sear for 30 seconds, or until browned on one side.

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    6.

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    Flip the slices over and sear the other side for an additional 20 seconds, or until browned.

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    Once browned on both sides, move slices to the crock of a slow cooker.

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    7.

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    Repeat the process until all of the meat has been seared and seasoned.

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    8.

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    Reduce the heat to medium.

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    9.

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    Pour the beef broth into the skillet, and heat until steaming.

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    10.

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    Once the broth is hot, deglaze the pan by scraping the browned bits loose from the bottom of the pan.

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    11.

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    Turn off heat, and pour the broth and bits over the seared beef in the crock of your slow cooker.

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    Add the bay leaves to the broth in the crock.

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    12.

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    Cover slow cooker and cook on the low setting of the slow cooker for 7-8 hours.

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    Beef should break apart easily with a fork, when done.

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    Remove the bay leaves before serving.

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    13.

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    Serve ladled over mashed potatoes, egg noodles, or spaetzle.

* Per serving · 4 servings · Values may vary.