Reviewed: Oct. 26, 2002

This roast was absolutely delicious!! I made a few changes though...I added about 2 Tbsp. worchestershire sauce to the water. I also added only 1Tbsp oregano and increased the italian seasoning to 2 Tbsp. I poked holes in the roast and basted it with the juices about every hour or hour and a half. It turned out very juicy. We ate it as an entree the first day, and sliced it for hot roast beef sandwiches the next day. Yum! UPDATE: Due to my DH low cholesterol diet I now make this with only 1 TBSP of olive oil instead of a half cup. It's still very good but a lot less fat. You can also use a venison roast in place of beef (that cuts the fat to almost nothing!)

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pretty_in_pink_pa

Cooking Level: Intermediate

Living In: Shippensburg, Pennsylvania, USA

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Reviewed: Oct. 18, 2002

I started this in the crockpot this morning and cooked it on the high setting for 4 hours and it was done. I reduced the basil, oregano and Italian seasonings to 1 1/2 TBLS. I must be honest, while it was cooking, the smell was soooo strong that I began to worry if it would even be ediable. By lunchtime, the smell had turned me off that I no longer wanted to try it. However, my boyfriend came home for lunch and had some and began raving how wonderful this was. Curiousity got the better of my senses and I tried some and it was indeed very good. We sliced the meat and used it for roast beef sandwhiches. Very tasty...despite the overwhelming smell. Would make again and I think I'll just bake some cookies during that time (or burn some candles) while its cooking. Thanks Michelle!

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DREGINEK

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Reviewed: Oct. 8, 2002

This is the very best combination of seasonings.I just throw everything together to taste no need to measure anything out.

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NOVINA1

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Reviewed: Oct. 6, 2002

served it to 6, outstanding in my slowcooker

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THEGYPSY

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Reviewed: Oct. 3, 2002

I did this recipe in the slow cooker. Very good. I thought there might be too much spice for the kids so I only put in 1/2 tsp pepper. 1 tbsp oregano, 1 tbsp basil. I also only used 2 cubes of the bouillon. It was very tasty and we had no left overs. It makese a wonderful gravy. Great recipe, thanks

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Karen

Home Town: Langley, British Columbia, Canada

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Reviewed: Jul. 10, 2002

Very tasty! I wanted something a little different from the ordinary way I prepare a roast and this was it! I added a little dried rosemary to the spices,and an 8 oz can of tomato sauce to the water and beef bouillon, keeping the liquid to 1 1/2 c.What a fabulous aujuice that made! I cooked it all day in the slow cooker,which made it extremely tender. The smell while it cooked was heavenly, and the finished product was deliciuos! Will make again for sure.

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heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Jul. 7, 2002

My husband makes this for twelve hungry (doubled of course) firefighters every weekend shift and they go crazy for it. It's fast & easy to prepare and you don't have to babysit it. Great for a crowd!!

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BETHLEY

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Reviewed: Jun. 17, 2002

I found the seasonigs a bit overwhelming, but my husband just loved it. I would try it again, but with less seasonings.

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Stincuzzi

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2002

Fast, easy and very tasty. Loved it!

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WEHRLEBIRD

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Reviewed: Mar. 11, 2002

this was really good.I used beef stock,just my preference.I served it as a roast{I added potatoes and carrots}one day and sandwiches the next.Very simple to put together,would be great in a slow cooker too.I will cut back on the oregano alittle next time again just my preference

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MARIELLEN188

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Reviewed: Feb. 5, 2002

It was okay, not the best I've had!!!!

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TINA C.

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Reviewed: Jan. 28, 2002

REALLY GOOD , DID IN CROCK POT AND AT THE END ADDED A CAN OF MUSHROOM SOUP AND USED THE JUICE OVER RICE.

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GABILLO

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Reviewed: Jan. 17, 2002

Cooked it in crockpot all day. Mmmmmmmm good eating! Family loved it!!

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MCARR409

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Reviewed: Dec. 10, 2001

This was a wonderful recipe, my family truly enjoyed it. I adapted it for a pressure cooker. It took approximately 1 hour at 15 lbs. pressure.

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NIXXY

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Reviewed: Dec. 10, 2001

Yum yum yum yum

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BSADORF

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Reviewed: Nov. 9, 2001

This is an amazingly tasty recipe. Particularly good for cooking on a lazy Sunday afternoon, this dish is sure to please everyone! We've made it three times now, and it keeps getting better each time. Also makes great leftovers!!

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CTEETOO

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Reviewed: Oct. 27, 2001

I adapted this for a crockpot; same recipe, just more time in the cooker (about 10 hours). I also use ziplock bags to coat the roast with oil and seasonings: one bag for each. Then pour part of the beef broth in the seasoning baggie and smush it around. Then pour into cooker. You get all the seasoning this way. Great recipe! Makes terrific sandwiches with the leftovers, too!

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PCUR

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Reviewed: Jul. 26, 2001

I loved the flavor of this roast beef. I used it for a small dinner party and we were all very satisfied.

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RVILLARIN

Cooking Level: Intermediate

Home Town: Waipahu, Hawaii, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: May 11, 2001

Young and old gobbled this up at a 50th Anniversary Dinner for 200. I've never been let down with one of these recipes.

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JOHN BLAND

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Reviewed: Mar. 9, 2001

Had company, tried this and it was excellent. Very tasty, not that complicated to make. Had with Mash Potatoes,Gravy,Mashed carrots/turnips. The company were very pleased with the taste and could not believe that it was a rump roast as it could be cut with a fork it was so tender... P.S I am a male and never cooked before,Wife has M.S. and unable to cook .. So if I can prepare it anyone can.

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CFILIATRA

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