Banke Kod (Danish Roast Beef)

1.
Freeze the eye of round roast until not quite frozen.
(About 2 hours.)
2.
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.)
3.
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.)
4.
Once thawed, spray a large skillet with cooking spray, or 1 Tablespoon of olive oil, and heat it over high heat until very hot.
5.
Working in batches: place slices of beef in a single layer in the hot pan, being careful not to crowd the pan.
Sprinkle a pinch of salt and pepper over the beef.
Sear for 30 seconds, or until browned on one side.
6.
Flip the slices over and sear the other side for an additional 20 seconds, or until browned.
Once browned on both sides, move slices to the crock of a slow cooker.
7.
Repeat the process until all of the meat has been seared and seasoned.
8.
Reduce the heat to medium.
9.
Pour the beef broth into the skillet, and heat until steaming.
10.
Once the broth is hot, deglaze the pan by scraping the browned bits loose from the bottom of the pan.
11.
Turn off heat, and pour the broth and bits over the seared beef in the crock of your slow cooker.
Add the bay leaves to the broth in the crock.
12.
Cover slow cooker and cook on the low setting of the slow cooker for 7-8 hours.
Beef should break apart easily with a fork, when done.
Remove the bay leaves before serving.
13.
Serve ladled over mashed potatoes, egg noodles, or spaetzle.