Roast Beef

From: HeatherN

On Nov 3, 2009

Very tasty. I browned the roast on the stove and then transferred it to the slow cooker (low temp) for the rest of the day. The meat was so tender it just fell apart as we tried to dish it up! I didn't even get to sit down with my plate before my youngest son came back up for seconds. I used beef broth instead of the water/bouillon and cornstarch for thickener.

From: CaramelPie

On May 25, 2009

This is an excellent recipe! I went easy on the rosemary because of personal preference. I also baked it in a 350 oven for 3 hours, because I had to leave the house for a couple of hours. I will double the liquid next time I do that. It was delicious! Thanks.

From: Laurie Pearson

On Nov 19, 2002

I made this per the instructions, with only one exception: I used ONLY the roast juices to mix with flour in a separate bowl, then re-added it to the roast. One word: Delicious! I make this dish at least every 2 weeks - if not every week. My husband LOVES it! We had my Mother-in-Law over for the weekend and she raved about it, too. Thanks! Laurie Pearson

From: Buddy P

On Mar 29, 2004

This was very good, although the rosemary was a little overpowering for me. My family liked it, especially the gravy. It was a very easy recipe to make and I cooked it on a very busy day, so I just set the timer and left it alone.