By Tarbean on August 04, 2005
Photo by *Parsley*
Photo by *Parsley*
"Taken from The Everyday Low-Carb Slow Cooker Cookbook"
Serving Size: 1 (287 g)
Servings Per Recipe: 6
"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. "
"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.)"
"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."
"Sorry....I just didn't like it. Way too herby and not tender."
"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."
"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!"
"I agree with Chef #886134 - followed her tips and recipe - WOW!!!!! YUM-OH!!! Thanks, this is a keeper."
"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."
"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."
"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. "
"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."