Beef in a slow cooker on a sweet bun

Ingredients:

• 1 piece of beef eye-round tenderloin weighing 1.2 kg, trimmed of excess fat
• 3 green onions (white and light green parts only), coarsely chopped
• 2 teaspoons fresh thyme
• 1 clove garlic, crushed
• 1/4 teaspoon celery seeds
• 1/4 tsp ground allspice
• 2 carrots, cut into 2cm slices.
• 2 tablespoons Worcestershire sauce
• 1 cube of beef bouillon
• 6 - 8 Kaiser rolls, halved and warmed
• Horseradish sauce and/or hot mustard, for serving

Preparation:

1. In a food processor, puree the green onions, thyme, garlic, 1 teaspoon each of salt and pepper, celery seeds, and allspice to form a paste. Prick the tenderloin all over with a knife and rub with the spice mixture. Tie the meat with kitchen twine to keep it in place.
2. Place the carrots in a 6-quart slow cooker and top with the meat. Insert an instant-read thermometer into the center of the tenderloin at an angle, positioning it so the reading can be easily read through the slow cooker lid.
3. In a microwave-safe bowl, combine 1.5 cups water, Worcestershire sauce, and bouillon cube. Heat for 2-4 minutes. Add the mixture to the slow cooker. Close the lid and cook on low until the meat reaches 125-130°F (48-55°C) for medium-rare, about 2 hours. Transfer the meat to a cutting board, cover with foil, and let it rest for 15 minutes. Skim off any excess fat from the surface of the cooking liquid.
4. Remove the twine and slice the meat very thinly. Drizzle some of the liquid over the bun edges and make sandwiches with the meat, horseradish, and/or mustard. Serve with the liquid for dipping.