- Most Helpful
- Highest Rating
This was excellent! I thought the spices in the rub were unusual, but it turned out really good. I cooked mine for about 7 1/2 hours (accidentally - I meant to only go 6) and it was cooked perfectly, with a hint of pink. This is not done enough for it to shred, however. My original intention was to freeze the meat, but I ended up refrigerating it overnight and making fajtas with it the next day, by slicing it and reheating it. I will be using this again, and will try freezing next time.
I tried this recipe after finding a huge 28 pound chuck chunk on clearance. I ground much of it into hamburger, but cut several four-five pound roasts. I made this as directed, using less than 1 Tbsp onion flakes, since we don't care for onion flavor and without using any spray on the sides of the crockpot. It was marvelous! I will definitely be making this every few weeks through the summer.
It's hard for me to rate this, because I don't make it exactly the same. I use the same spice rub, but then I add 1 chopped onion, 6 slices bacon, and 2 cups of Sweet Baby Ray's Chipotle BBQ Sauce. It ends up being perfect for shredded bbq sandwiches, which are even yummier with some horseradish coleslaw on top. Thanks for posting!
This was outstanding, and SO easy. Thanks for posting! We loved it.
Like other reviewers, I was hesitant to make meat in a crockpot without browning or adding a little liquid. This beef browns up nicely on its own and tastes very good. Next time I will cut back on the salt--it didn't overpower, but is certainly noticeable. Thanks for an easy and versatile meat recipe using many favorite spices.
Hands down the very best "Roast Beef" I have ever personally made! I make it about 1X per month now and freeze it. I use the beef for quick sandwiches, soft tacos, casseroles, beef and noodles, "pot roast", etc. You can dress it up to be anything once it is made.
As far as flavor goes, this was wonderful!! However, the meat wasn't too juicy or tender. Maybe it was just the particular cut of meat I used; I will definitely try it again and see if that helps!!
Very flavorful. I ate mine as it was cooked and hubby put bbq sauce on his. We both enjoyed it. I did use dried parsley flakes in place of marjoram as I was out of marjoram. I think this would be a great filling for pita's.
*Unbelievably Good*. Who would have guessed that something so incredibly simple could turn out so fabulous. It took all of the willpower I could muster to go against my instinct to add at least a LITTLE bit of beef broth, or at least brown the beef before inserting into the slow cooker. I'm glad I actually (for once) followed the directions exactly. Excellent alone, as a primary entree, or made into enchiladas the next night, as I did, by adding some chopped green chili, some browned onion, black & green sliced olives, and a raft of my favorite cheeses (cheddar, jack, and cotijo). Used 2 cans of Victoria mild enchilada sauce, and am now the HERO of my household - thanks to you!
I used this recipe for my first attempt at pulled / shredded beef and it is awesome!! The smell and flavor is simply wonderful, and it is soooo easy to prepare. I used a 5 lb beef roast w/bones and just "heaped" the measurements. It was a hit at my house. Thank you!!