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    You are in: Home / Recipes / Herbed Top Round Roast Recipe
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    Herbed Top Round Roast

    Average Rating:

     16 Total Reviews

    Showing 1-16 of 16

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    • on December 04, 2010

      Very good! This is much more flavorful than most other crock pot recipes I've made. It is not bland at all! I used fresh thyme (triple the amount specified in the recipe). I definitely recommend doing this. We could tell it was better than it would have been with dried thyme.

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    • on March 20, 2012

      This was flavorful, and the meat very tender. I cooked it for 6 hours on high. But it was way way way too peppery for our taste. I was wondering if the 1 tablespoon of pepper called for should have been 1 teaspoon ? If I cook it again thats what i will do.

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    • on March 05, 2010

      Sorry....I just didn't like it. Way too herby and not tender.

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    • on February 13, 2010

      Very good. I also cooked on HIGH for 1 hour and then reduced to LOW for 4-5 hours. Very tender. Thanks.

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    • on January 25, 2010

      I just made this, and it turned out like shoe leather. I cooked it on low 5 hours but it was very overdone. It was a 3 lb top round roast. We like our meat pink, but no pink here, dry brown. I might try this again, but with a much shorter cooking time, and also with less rosemary. The recipe does have promise, TFS.

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    • on December 06, 2009

      I agree with WJKing, this is an outstanding recipe. It's going into my permanent collection. Thanks. (I wish my crock pot really was a "slow cooker." Cooked a lot sooner than 10 hours.)

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    • on July 23, 2009

      OUTSTANDING! Simple, too! Used this on a venison roast, in hopes that it would eliminate any "game-y" taste...It sure did!! ABSOLUTELY A KEEPER! Thx for posting!

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    • on May 21, 2009

      LOVED it! I used fresh herbs. It definitely should be served with juices like it says to do. Very tender and no overpowering flavors. This recipe is a keeper!

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    • on January 18, 2009

      I agree with Chef #886134 - followed her tips and recipe - WOW!!!!! YUM-OH!!! Thanks, this is a keeper.

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    • on August 16, 2008

      F A B U L O U S! I had a 3-4 lb roast, so I doubled the red wine and water. I used regular table salt, and accidentally added it to the wine. Also, used 2 heaping Tablespoons of minced garlic and didn't precook the bacon. Cooked at high for 1 hour and low for 4 hours. My family is still talking about what a great roast it was!

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    • on May 07, 2007

      Very good flavor, but it was a little dry. I don't eat bacon so I didn't use it. Next time I will increase both the wine and water.

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    • on February 28, 2007

      We loved this!! But I didn't cook it for 10 hours. I set it on High for 1 Hr., then to low for another 5 hours. Cooked to perfection! Also, didn't precook the bacon. And my roast was 4 lbs. so I added more wine. Sounded good to me! Thank you for this recipe. It will be a favorite!!

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    • on February 26, 2007

      Wow, very tasty, I loved it and so did my family and friends. The only thing I did different was sprinkle garlic and onion on and around the roast. Awesome, thanks for the recipe.

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    • on October 02, 2006

      Excellent and easy in crock. I used cooking sherry because I didn't have any red wine and white pepper because I like it better. Didn't have any bacon so I went out and got the already cooked type and put it on several hours after it had been cooking and it turned out fine. Juice was excellent.

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    • on August 03, 2006

      Tarbean- made this yesterday as it is so hot and muggy here and the house smelled fabuloso! DH and DS were amazed that i would cook a roast on such a hot day..they didn't know it was in a crock. Delicious! I wrapped chive onions around the roast instead of putting the regular onions in the crock to start(added last 1/2 hour) as DH loves his onions crisp instead of soft. I added in sweet potatoes for my side and steamed cauliflower and broccoli from the garden. SUPER easy and delicious even on a very hot day.

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    • on September 06, 2005

      Wonderful, flavorful top round roast. Nothing overpowered anything else. I added a bit of marjoram, too. The house smelled great and the meat tasted great and was nice and tender. We dipped the meat in the juices. Yum! Thanx for the recipe! I'll be making this often.

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    Nutritional Facts for Herbed Top Round Roast

    Serving Size: 1 (60 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 79.5
     
    Calories from Fat 52
    65%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.0 g
    5%
    Cholesterol 1.8 mg
    0%
    Sodium 315.4 mg
    13%
    Total Carbohydrate 3.0 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.5 g
    2%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    top round roast

    Detailed Nutrition Values About Nutrition Info

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