Reviewed: Jul. 9, 2006

Hmmm...I didn't think this was all that it sounded like it would be. Smelled great cooking. I used veal, but was not too big on the flavor...don't know what it was, too herby maybe...?

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dEdE

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Reviewed: Jul. 7, 2006

I thought that this turned out very well. I used a bottom round roast, because that was all I could find and I cooked it for about 10 hours in a crock pot on low. I used EVOO instead of regular oil for flavor and I only used enough to coat the roast. After being in the crock pot for that long (while I was at work) the meat just fell apart and there was no way that I could make slices out of it. I shredded the meat and poured the juice over the meat to let it soak up all the flaver. We made sandwiches with toasted hoagie rolls and provolone cheese. I took this to work the next day and it was even better after the meat sat in the juice overnight. I'll make this again...Thanks!

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Mrs.T

Cooking Level: Intermediate

Home Town: Massillon, Ohio, USA

Living In: Lima, Ohio, USA

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Reviewed: Jul. 6, 2006

Very good. I actually used a wok pan (I know kind of odd- but it worked.) and the roast fit in nicely and the heat was able to convect around the roast. The meat was tender and the juices were good to make a nice light gravy. The seasonings were a little heavy, but that might have been my fault because I wanted to ensure that there was flavor. All in all, it was a nice way to make a roast.

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cavoe

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Jun. 9, 2006

This was amazing. I ended up making a red wine mushroom gravy to go over it and it was one of the best roast beef recipes I have tried. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: May 29, 2006

My husband and daug who do now like allot of spices...LOVED this meal!! It was easy to make, smelled fabulous and so tasty!! Thank you!

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MsC06

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Reviewed: Apr. 18, 2006

this was stew, not a roast beef! The directions were followed to the 't' and I am sure they are wrong

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CCAMEROTE

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Reviewed: Apr. 18, 2006

This was good, but I have a better recipe.

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Shannon A

Cooking Level: Expert

Home Town: Chillicothe, Illinois, USA

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Reviewed: Apr. 15, 2006

This was so good! The ease in which it was made didn't seem to equate with how freakin' good it was. We made sandwiches with pepper jack cheese and some salsa, and it truly made the meal. Just make sure to slice it thin!

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Stasha

Cooking Level: Beginning

Home Town: San Luis Obispo, California, USA

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Reviewed: Apr. 14, 2006

This roast is the best ever! I did reduced the oil to just a few tablespoons as suggested by others. As a side I roasted potatoes, carrots and onions in the oven a topped them with the same herb mix. This is an awesome meal for a get-together.

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APRILAPPLE

Cooking Level: Expert

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Reviewed: Mar. 26, 2006

This was great!! I mixed the beef bouillon cubes and water and put in the crock pot and heated it up while I seasoned the meat. I just laid the roast in the crock pot and put it on low for several hours! It was so easy and sooooo good!!!!! Thanks for this one!

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ERIN101

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Reviewed: Feb. 7, 2006

Great Recipe! I used a chuck roast because that was I had on hand. Because chuck is a fattier piece of meat, I omitted the oil. Placed it in a slow cooker instead of on the stove and let it cook on low for 6 hours. Turned out great!

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Feb. 6, 2006

Very good both hot and cold the next day, Thanks!

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Brehol

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Reviewed: Jan. 28, 2006

My husband loved this roast sooo much. I made it in a slow cooker @ low setting for 5 hrs. Thanks for the recipe.

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GENJIRO

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Reviewed: Jan. 25, 2006

This is a great recipe, my family loved it! I cooked it in my rotisserie so I didn't use the water or beef bouillon and it was still very juicy. Thanks for the recipe.

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Bronxcooking

Cooking Level: Intermediate

Living In: Bronx, New York, USA

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Reviewed: Jan. 17, 2006

Wonderful! Amazingly simple! I prepared this before leaving for work one morning and let it cook all day in the crock pot on low. Leftoveres were great for sandwhiches!

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Loves2CookinMN

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Reviewed: Jan. 10, 2006

Delicious! The spices are wonderful.

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Geena

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Reviewed: Jan. 9, 2006

I think that this recipe is pretty failproof! I used lipton onion soup and mixed with the water. I also added a sweet onion and some chopped celery to the mix. I ended up cooking this in the oven in a pampered chef baking stone dish and it come out excellent. The gravy was delish! I served it to company and they loved. Even my non beef eating kids liked it!

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GYMNASTMOM1

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Reviewed: Jan. 3, 2006

This roast came out absolutely incredible! The only change I did, was cooked it in a pressure cooker. Cooked much faster and the meat was soooo tender! The juices made an awesome gravy!!My family raved all during dinner!!!!!

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RosieCooks

Cooking Level: Expert

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Reviewed: Dec. 31, 2005

This is awesome! I've made this roast several times now. You don't need an expensive cut of meat for this one. It always tender, juicy and falls apart when you cut it. Makes a wonderful gravy when you add equal amounts of flour or cornstarch to cold water and then add to drippings and bring to a boil. It's so nice not to have to prebrown the beef. A must have recipe!

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BETSY0511

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Dec. 22, 2005

This was very simple and very tasty. It smells wonderful while it's cooking. As a shortcut, I combined the oil and spices and just rubbed the mixture over the beef before putting it in my cooker.

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