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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (255g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 720 | ||
| Calories from Fat 528 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 58.7g | 90% | |
| Saturated Fat 20.9g | 104% | |
| Monounsaturated Fat 27.7g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 164mg | 54% | |
| Sodium 618mg | 25% | |
| Potassium 773mg | 22% | |
| Total Carbohydrate 2.2g | 0% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.2g | ||
| Protein 43.5g | 87% | |
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Ingredients
- 1 (3 lb) beef roast
- 3 slices bacon, cut into 1 inch pieces (I use a scissor to save time)
- 8 garlic cloves, 6 quartered, 2 mashed
- 1-2 teaspoon sea salt
- 1/4 cup olive oil
- 1 tablespoon smoky paprika
- 1/4 cup chopped parsley
- 1 teaspoon oregano, to taste
- 1/2 teaspoon thyme, to taste
- 1 tablespoon red wine vinegar
Directions
1
Using a sharp, thin knife (like a boning knife), create deep holes in the meat, inserting the quartered pieces of garlic and bacon.2
Using a mortar and pestle, mash garlic and salt first, then add paprika, parsley, olive oil and vinegar.3
Rub this mixture all over the roast.4
Put the roast into the crockpot and cook on low 7-10 hours, or until done.5
Note: if you like, you can also add 1/2 glass red wine about 1 hour before the roast is done.6
You can substitute a pork sirloin roast for the beef too, mmmmm.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Roast
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: NavyWife'nMom
On Oct 22, 2008
The flavor combination here was quite good, but it was a bit too greasy and somehow still dry for us in the end. I did slow cook it in a dutch oven at 200 degrees for 3.5 hours, rather than do it in the crock pot, but I'm not sure this will be a repeater for us.
From: Lynne the Pirate Queen
On Oct 18, 2008
If I could give this more than 5 stars, I would... if for no other reason than the way it was received by my guests. I left out the thyme and used regular salt instead of sea salt (because I didn't have any), but otherwise made as directed. I used a 4-lb roast, and had NO leftovers — and there were only 6 of us! Everyone wanted more, and was disappointed when it ran out. One guest even went fishing into the bottom of the crock for the dregs! :P I've already passed along the recipe, and my fiance and our roomie are begging me to make it again soon.
From: yooper
On Oct 4, 2002
Canarygirl, this one ought to be number one in place of my "To Die For" roast! I had people over for dinner and we all devored this! I don't have a motar and pestle, so I used a fork and a bowl and a little elbow grease and it worked fine! I didn't think my paprika was "smoky" enough so I added a dash of liquid smoke. All of the spices and seasonings produce a very exotic tasting roast! I can't wait for lunch...there was just enough meat left over for a sandwhich!
From: Marie
On Oct 12, 2002
This is so good and so easy to prepare. I didn't have any thyme, so I left it out. The next time I will cut back on the paprika - it was pretty strong tasting for me. When the roast was done, I added some beef broth to the juices and thickened it with flour and water which made the most wonderful tasting gravy. Overall, a great recipe!
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