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.
Very good. I also cooked on HIGH for 1 hour and then reduced to LOW for 4-5 hours. Very tender. Thanks.
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.)
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!
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!
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!!
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.
Not a bad solution for what to do with a top round roast. I wish I had used fresh herbs but it turned out pretty well. I used Marsala wine because I didn't have any dry red available and was reluctant to use a sweet wine. I cooked it for about 7.5 hours. Next time I'll serve it at the table with the juice added to the bowl because it did dry out quickly once removed from the crock pot.
I used herbs from my garden and shredded the beef to make tacos. I put the meat in warm flour tortillas topped it with hot salsa and/or guacamole, lettuce and tomato and served with Mexican rice. YUM YUM everyone loved it. Also, cooked for 1 hour on high and 5 hours on low. I had a 5 lb roast.
I thought this turned out tasty, and not too mushy. I didn't cook the bacon before adding it, which seemed to work fine. I used a "london broil" which was oddly thick, leading me to think it really was a top round roast. I might use this recipe again in the future. (Although no one really gave any feedback at all; maybe no news is good news.)