Herbed Top Round Roast
Taken from The Everyday Low-Carb Slow Cooker Cookbook
- Ready In:
- 10hrs 10mins
- 1⁄2 cup red wine
- 1⁄2 cup water
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 tablespoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 3 lbs top round roast
- 5 garlic cloves, halved
- 1⁄2 medium onion, thinly sliced
- 2 pieces bacon, cooked (not crispy)
- Pour the red wine and water into the slow cooker crock; set aside.
- In a small bowl, combine the herbs, pepper, salt, and olive oil; stir to combine. Using clean hands, rub the oil and herb mixture all over the beef roast. Place the roast into the slow cooker crock. Sprinkle the garlic and onions aroudn the raost and lay the bacon strips over the top of the roast.
- Cover and cook on LOW for 10 hours.
- Before serving, flip the roast over in the slow cooker, then turn the slow cooker off and let the roast rest in the slow cooker for about 15 minutes. Remove roast to a platter and let it drain for a few minutes.
- To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast slices into the cooking juices before serving, or serve the cooking juices alongside the beef.
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The flavor in this recipe is amazing. I absolutely (and my husband too) loved it. That being said... I pretty much followed the recipe exactly, only i didn't measure the spices, I just added them by hand. Again, the recipe itself is great. The disappointing part was that my roast was awful. It is so tough, I don't know what to do with it. I am going to try shredding it for sandwiches or make fancy tacos from it. I think I over cooked it. I will definitely use this recipe again, I think I will try either a shorter cooking time (I did do the recommended) or using a different cut of meat. The roast itself might be a loss, but hey, my veggies turned out great and taste amazing!Reply
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.Reply
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