Any-Night Beef Roast

photo by:kraft

10 minutes of prep, 4 ingredients and a quick, zesty marinade prove that a savory, flavorful roast is not just for weekends anymore.

time

prep:

10 min

total:

2 hr 55 min

servings

total:

10 servings

add your photo

add to shopping list

add to recipe box

send/share

Rate recipes, or edit your previous ratings and more. Sign In

necie382

posted:4/6/2005

i marinated the roast for 2 days and put in the slow cooker on low for 8 hours and it turned out so tender and juicy! very good for sandwiches as well.

fredomoftruth

posted:3/30/2005

i have made this recipe several times. i love the flavor and how easy it is to make.

a cook

posted:3/17/2005

I used leftovers by piling the roast slices on top of kaiser roll halves. I added thin slices of provolone on top, put under the broiler for 2 minutes or so and served with au jus gravy. Wonderful and cost-efficient.

a cook

posted:3/5/2005

I love this recipe. I haven't made a beef roast for sometime and was having company for dinner. It was a huge hit and everyone loved it. The longer you marinade this roast the better. And try straight horshradish sauce from the jar. It gives it a real kick!

a cook

posted:2/25/2005

It is easy to make and my husband asked for more which is a plus to my eyes.

a cook

posted:2/23/2005

I marinated the roast for almost 2 days, it was delicious. I would cut the cooking time down to 1 hour or 1 and 15 min. The sauce was not a huge hit, probably not make it next time.

a cook

posted:2/17/2005

I ended up marinating it 2 days before cooking in the slow-cooker. I served this along with mashed potatoes & used the juices from the roast as the gravy and this was all very good. The roast was nice & tender. I slow-cooked this for 9 hours on low.

ra_aka

posted:2/9/2005

Love it - I marinated it for 6 hours but it just needs something else to give it more flavor...

a cook

posted:2/7/2005

I made this for a going away dinner for my son - we had 20 people so I doubled the recipe. I mariated for about 2 hours prior to cooking. Sliced very thin and served with rolls and horseradish. It was a big success.

jjester3