6 Reviews

I had a Pike's Peak Roast, a cut I had never done before and chose to make it this way because I thought the cut would benefit from a slow roast. Well the good news was that I loved this and thought it was fabulous especially served on rolls with a slice of provolone cheese. The bad news was that I was the only person in my family that felt that way. :-( I used a commercial dried tomato balsamic vinaigrette and it was simply smashing. I may try this again with the family; sometimes things just grow on them. I also might try serving it over rice or noodles because the sauce this stuff lives in is unbelievably good. Thanks, Karen, for sharing this tasty idea.

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MollyJ July 08, 2008

Loved it! -and so easy. Wonderful flavor. I halved the recipe and almost overcooked the roast! I'll make it again using a 2 lbs roast and check the meat at about 6-8 hours.

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lissaschultz February 14, 2007

My family absolutely loved this recipe! The beef is sooooo tender. Scrumptious on the Kaiser rolls with cole slaw!

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mammaw08 October 09, 2006

This was really good and the meat came out super tender, but a bit strong in flavor. I think next time I will cut the balsalmic vinegar in half and add more olive oil.

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northern thyme August 28, 2006

Outstanding with 5 stars, Karen!!!! This was extra delicious and eeeeeasy! Thanks for posting, Caroline

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Caroline Cooks August 27, 2006

My family enjoyed this in Kaiser rolls. I did have to add about 1-2 cups water so it wouldn't burn. I halved the recipe. Thank you Karen!

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Sharon123 August 27, 2006
Easy Italian Roast Beef for Sandwiches (Crock Pot)