10 Reviews of Herbed Top Round Roast

From: *Parsley*

On Sep 6, 2005

Wonderful, flavorful top round roast. Nothing overpowered anything else. I added a bit of marjoram, too. The house smelled great and the meat tasted great and was nice and tender. We dipped the meat in the juices. Yum! Thanx for the recipe! I'll be making this often.

From: Chef #886134

On Aug 16, 2008

F A B U L O U S! I had a 3-4 lb roast, so I doubled the red wine and water. I used regular table salt, and accidentally added it to the wine. Also, used 2 heaping Tablespoons of minced garlic and didn't precook the bacon. Cooked at high for 1 hour and low for 4 hours. My family is still talking about what a great roast it was!

From: Morton Salt

On Oct 2, 2006

Excellent and easy in crock. I used cooking sherry because I didn't have any red wine and white pepper because I like it better. Didn't have any bacon so I went out and got the already cooked type and put it on several hours after it had been cooking and it turned out fine. Juice was excellent.

From: Chef #453742

On Feb 28, 2007

We loved this!! But I didn't cook it for 10 hours. I set it on High for 1 Hr., then to low for another 5 hours. Cooked to perfection! Also, didn't precook the bacon. And my roast was 4 lbs. so I added more wine. Sounded good to me! Thank you for this recipe. It will be a favorite!!

From: Chef1MOM~Connie

On Aug 3, 2006

Tarbean- made this yesterday as it is so hot and muggy here and the house smelled fabuloso! DH and DS were amazed that i would cook a roast on such a hot day..they didn't know it was in a crock. Delicious! I wrapped chive onions around the roast instead of putting the regular onions in the crock to start(added last 1/2 hour) as DH loves his onions crisp instead of soft. I added in sweet potatoes for my side and steamed cauliflower and broccoli from the garden. SUPER easy and delicious even on a very hot day.

From: Chef #496430

On May 7, 2007

Very good flavor, but it was a little dry. I don't eat bacon so I didn't use it. Next time I will increase both the wine and water.

From: WJKing

On Jul 23, 2009

OUTSTANDING! Simple, too! Used this on a venison roast, in hopes that it would eliminate any "game-y" taste...It sure did!! ABSOLUTELY A KEEPER! Thx for posting!

From: Chef #435683

On Feb 26, 2007

Wow, very tasty, I loved it and so did my family and friends. The only thing I did different was sprinkle garlic and onion on and around the roast. Awesome, thanks for the recipe.

From: stephanierndos

On Jan 18, 2009

I agree with Chef #886134 - followed her tips and recipe - WOW!!!!! YUM-OH!!! Thanks, this is a keeper.

From: Chef #1274518

On May 21, 2009

LOVED it! I used fresh herbs. It definitely should be served with juices like it says to do. Very tender and no overpowering flavors. This recipe is a keeper!