Tender, seasoned beef that can be sliced and served as a sandwich or as an entree. Best to fix day before serving and refrigerate. Makes slicing easier. Delicious!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour water into a large kettle, and add bouillon cubes.

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  • Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.

  • Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

618 calories; 46.5 g total fat; 138 mg cholesterol; 632 mg sodium. 2.8 g carbohydrates; 45.4 g protein; Full Nutrition

Reviews (215)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2003
Hello! This is my recipe and I may know why some people are having trouble with this recipe turning out dry. I have cooked this beef for the last 12 years using the same stainless steel pan every time. Last time I made it I used a Teflon pan and it turned out dry and all of the juices cooked off. This may or may not be the problem. Hope it helps. Read More
(149)

Most helpful critical review

Rating: 3 stars
09/30/2010
I didn't love it. Too much seasoning for not enough taste. You literally have to scrape the seasoning off it's so thick which is also unattractive. (Check out the photos others posted. It really does look that dark.) I'll stick with marinating and a good meat rub. Read More
(4)
278 Ratings
  • 5 star values: 187
  • 4 star values: 61
  • 3 star values: 11
  • 2 star values: 13
  • 1 star values: 6
Rating: 5 stars
12/24/2003
Hello! This is my recipe and I may know why some people are having trouble with this recipe turning out dry. I have cooked this beef for the last 12 years using the same stainless steel pan every time. Last time I made it I used a Teflon pan and it turned out dry and all of the juices cooked off. This may or may not be the problem. Hope it helps. Read More
(149)
Rating: 5 stars
12/24/2003
Hello! This is my recipe and I may know why some people are having trouble with this recipe turning out dry. I have cooked this beef for the last 12 years using the same stainless steel pan every time. Last time I made it I used a Teflon pan and it turned out dry and all of the juices cooked off. This may or may not be the problem. Hope it helps. Read More
(149)
Rating: 4 stars
01/18/2008
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!) Read More
(106)
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Rating: 5 stars
11/10/2003
My family & I really enjoyed this one! I started it in the crock pot at noon put it on high & went outside to enjoy the beautiful weather, came in around 3 p.m. turned it to low, added quartered red potatoes, & sliced carrots, YUM! I used "Italian Dressing Mix" (from this site) for the dry italian mix and because that has a significant amount of oregano & basil, I didn't add any extra. I used 1 can of reduced sodium beef broth instead of the water & 2 bouillon cubes and I will cut the oil amount in 1/2 next time because I thought it to be too much. The roast (I did use a rump) came out very tender & juicy, not much left over and I had a 5.5 lb. roast! Will make again! Thanks Michelle!! Read More
(95)
Rating: 5 stars
01/18/2008
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. Read More
(34)
Rating: 4 stars
12/30/2003
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! Read More
(32)
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Rating: 5 stars
01/28/2006
My husband loved this roast sooo much. I made it in a slow cooker @ low setting for 5 hrs. Thanks for the recipe. Read More
(28)
Rating: 5 stars
02/07/2006
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! Read More
(16)
Rating: 5 stars
06/13/2003
I must admit I was a bit worried that the spices would be too strong. However it turned out wonderfully. I baked it in a crock pot on low for about 10 hours and it was so tender! Read More
(13)
Rating: 5 stars
09/17/2003
Outstanding recipe Michelle. We really enjoyed this. I cooked it in the crockpot for 9 hours. I omitted the red pepper flakes but didn't miss them. I added potatoes and carrots halfway thru the cooking time then frozen peas during the last 40 minutes. Great meal. And super sandwiches the next day! Read More
(12)
Rating: 3 stars
09/30/2010
I didn't love it. Too much seasoning for not enough taste. You literally have to scrape the seasoning off it's so thick which is also unattractive. (Check out the photos others posted. It really does look that dark.) I'll stick with marinating and a good meat rub. Read More
(4)