Reviewed: Oct. 22, 2009

I did this recipe on October 17, 2009. I used Italian seasoning and left out the red pepper flakes and the oil. I browned the beef for about 2 minutes on each side. I used 2 8oz. cans of Swanson Beef Broth and 1 can of water. I added baby red potatoes and baby carrots, with a sweet onion. I cooked on low for 10 hours, and it literally fell apart while I was trying to put it on a plate. Very good meal. I have a 3 year old and an 18 month old who loved this.

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tonya

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Marcus, Iowa, USA

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Reviewed: Oct. 12, 2009

Way too much seasoning for us! I had cut the oregano and basil down to 1 tablespoon each and still thought it was too much. I had made this in a crockpot and added tomato sauce as someone else suggested. Very tender though.

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CARIANN77

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Aug. 23, 2009

Absolutely awesome roast, made roast beef sandwiches with mozzarella cheese. The smell while cooking was out of this world.

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DEBBIEANDLOUIE

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Reviewed: Jul. 18, 2009

I can't say enough about this recipe! It's 2 o'clock in the morning and there's one hour left but my son has already been in the dutch oven twice and stolen some of it! It is wonderful! Followed the recipe as listed.

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livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: May 6, 2009

Delicious. Will definitely cook this again. I took advice from other posters and 1)browned the roast first to seal in juices; 2)added Worchestershire sauce; and 3)used two Ziploc bags to coat the roast in olive oil and then roll the roast in the herbs. I cooked it in a slow cooker, for about 6 hours on low. I added potatoes, onions and carrots about 2 hours into the cooking process. Next time, I would add those later, since they were quite soft. As others have said, the gravy is the best ever!!!

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K.A.

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Reviewed: Apr. 23, 2009

So good! I make this all the time now!

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RaeChelle Koop

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Reviewed: Apr. 12, 2009

Searing the meat on all sides (except fat side) will hold in juices. I rubbed the oil and spices on, seared, then added to crock pot with bullionated water and cooked on low for 10 hrs. S-U-P-E-R ------------------------------------- For oven i would not use a pot too much bigger than the meat. [That will aid in drying the meat before it is fully cooked] You can place meat on a rack or place on top of chopped veggies. Then Rub, sear, and cook

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THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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Reviewed: Apr. 8, 2009

This was wonderful!!! And it makes the best lunch meat! We loved it.

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mt2mommy

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Reviewed: Mar. 23, 2009

it was so simple but had awesome taste even the next day on a sandwich

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sb82

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Reviewed: Mar. 16, 2009

The beef turned out really good...great with crusty Italian rolls and some provolone melted on top. Seasoned the roast well with salt & pepper, used a minimal amount of oil in the pan, browned it, then dumped everything (including the juices from the pan) in on low for 8-ish hours. That's the great thing about slow cooking...if you are running late, you don't have to freak out about exact cooking times! Great stuff...will definetly make this one again.

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Shannon

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Bonita Springs, Florida, USA

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Reviewed: Mar. 1, 2009

Very good recipe....my family REALLY enjoyed this. I cooked this in the crockpot & it turned out wonderful.

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MARYFSJ

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Reviewed: Feb. 8, 2009

I use canned beef broth (low sodium) instead of boullion. Also, used olive oil and rosemary because I have a plant and love fresh rosemary. Great roast! My family loves it. I did leave out the crushed red pepper for my children's sake. Cooked on low in crockpot 8 hours. With about 1 hour left, I shredded the roast and put back in the juices. I also reserved 1/2 cup of juices and sauteed onions and bell pepper on the stove. We toasted whole wheat rolls and used slice provolone (the good imported stuff). Also fabulous the next day!!

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JACKANDNICKSMOM

Cooking Level: Expert

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Reviewed: Jan. 20, 2009

I have never used a rump before and never will ever again. Even though i had it in a slow cooker for ten hours it had a bizarre texture not so good. Perhaps if the cut of meat was better this recipe would have been better.

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Somayeh

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

This made fabulous gravy!Just added a little flour to the juice at the end, and voila!

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AZ ethnic junky

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Reviewed: Jan. 19, 2009

This is a fantastic recipe and my new favorite way to prepare a roast! I was nervous about cooking the roast in a kettle on the stovetop but I cannot believe how juicy and flavorful this came out. Gone are my days of making a roast in the oven. The only changes I made were to omit the salt (the bouillion adds enough salt) and I used 1/4c extra virgin olive oil instead of 1/2c vegetable oil. I let this simmer covered on the stove for about 3 hours and it was perfect. The gravy I made from the left-over liquid is an unexpected treat. Thank you for this recipe!!!

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sarahnshane

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

i suggest using fresh rather than dried ingredients. other than that, this is a great recipe.

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tbone

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Reviewed: Jan. 18, 2009

I used low-sodium beef broth and an 8oz can of tomato sauce in place of the water and bouillon cubes. I used the Italian dressing mix found on this website instead of the spices listed in the recipe. I used 2 tbsp. olive oil in the place of the 1/2 cup vegetable oil because I only had a 2 pound tri-tip beef roast on hand. I cooked it in the slow cooker for 5 hours on low....It was better than any other recipe I've used. Thanks for sharing it!!!!

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lori91761

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Ontario, California, USA

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Reviewed: Jan. 16, 2009

I made this and it was FANTASTIC, little less basil, Hubby couldnt wait for it to get done, this time making two roasts and turning one into soup, thanks for the great recipe

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tanya

Cooking Level: Professional

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Reviewed: Jan. 13, 2009

I thought this was a terrific recipe, but I browned the meat before putting into the water. It ads another level to the flavors and seals in the juices.

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broczila

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Reviewed: Jan. 10, 2009

This recipe was easy and pretty good. I gave it 4 stars because it was way too salty for our taste. I will be making this again but with a fraction of the salt. It reheats really well!

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JReyna

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