Reviewed: May 14, 2012

I read through all the reviews before making this, and couldn't decide how long to leave the meat in the crockpot. We ended being away from home longer than anticipated, so the meat cooked the full 10 hours. By that time, the meat had cooked for so long that it shredded without any effort. We'll eat the leftovers on sandwich rolls. I did leave out the horseradish (didn't have any, and I don't care for it anyway) and used cider vinegar instead of malt. I would make this again.

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Reviewer:

erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

Reviewed: Apr. 8, 2012

Awful if you want your roast anything but well done. Cooked a 4-1/2lb roast for 4 hours and it was tough as shoe leather - well beyond anything resembling rare. Maybe tender if left in as long as indicated but we wanted a medium rare roast. Will never make again.

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Reviewer:

KIRLONG

Cooking Level: Expert

Reviewed: Mar. 20, 2012

I thought that this was a great way to change up roast beef! My girls loved it. She said it kind of reminded her of corned beef. I will make again.

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Reviewer:

Danelle

Reviewed: Mar. 7, 2012

Very good! Like most other reviews, do not cook that long! We did a 3lb roast on low for 2.5 hours and my husband would have preferred some pink and there was none. We also did extra garlic and red pepper flakes-- we love spice! Great recipe.

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Reviewer:

932ninja

Cooking Level: Beginning

Home Town: Gulf Breeze, Florida, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Feb. 28, 2012

Followed directions as outlined. Slow cooked for 7 hours not 8 ! To attempt to achieve medium rare.... This didn 't work, meat was dry and over cooked. You could taste how flavorful the seasoning was, but I suggest cooking for no more then 6 hours...

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Reviewer:

MOMMAPERL

Reviewed: Feb. 28, 2012

I fixed this dinner last night but put it on the grill on low for almost two hours. Sliced the meat thin and served. It was amazing! Thought the crock pot might make the meat tough. Love grilling this!

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Reviewer:

Crystal

Reviewed: Feb. 24, 2012

The marinade sounds great. When I make this, I'll do it the way I've made eye of round before. High temp. to start ( 425-450.) roast 15 min. per pound. Without opening oven, lower heat to 250 and roast another 1 to 1 1/2 hrs. til med. rare. This keeps the meat tender and juicy and very pink in the center. I did this with a 2# roast.

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Reviewer:

gubby420

Reviewed: Sep. 20, 2011

Very good, my husband loved it, not too spicy, I did add a half a beer to the slow cooker so there sould be some juices for gravy

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Reviewer:

Sandy

Cooking Level: Expert

Reviewed: Apr. 18, 2011

My whole family loved it. I added a little extra cajun seasoning per some other comments and it was pretty spicy. I used a 4 lb top round roast cut in half and doubled the recipe. Didn't marinate the night before, but it was still great. We cooked it all day, so it was past med. but it was so tender it just shredded into pieces. We mixed in the sauce. Some of us made sandwiches and some put it on mashed potatoes. Definately a keeper! A refreshing change from italian beef in a crockpot.

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