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Old 09-12-2010, 04:30 PM   #91
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I made this today and it was fabulous...just bumping for any one new on the board.
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Old 09-13-2010, 07:22 AM   #92
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Oh man, I was so happy to see this recipe. I'm going to try this. Do you get pan juices to make gravy? Thank you to the poster & the bumper. I have been using the Crockpot for years now for roast beef because of consistent tenderness & ease, but this recipe sounds just as easy, if I do it when I'm going to be home that long.
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Old 09-13-2010, 09:10 AM   #93
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Want to try this out. Do you think the Pampered Chef clay roasting pan would be ok?
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Old 09-13-2010, 09:15 AM   #94
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Quote:
Originally Posted by happyheart1 View Post
Oh man, I was so happy to see this recipe. I'm going to try this. Do you get pan juices to make gravy? Thank you to the poster & the bumper. I have been using the Crockpot for years now for roast beef because of consistent tenderness & ease, but this recipe sounds just as easy, if I do it when I'm going to be home that long.
I got a lot of juices and the reason is the when I have made this before, I did not put it fat side up. I still use the same cut of beef, bottom round rump and the same size (4 lbs).



Quote:
Originally Posted by CMIODOWS View Post
Want to try this out. Do you think the Pampered Chef clay roasting pan would be ok?

I used the tray that goes in my toaster oven. In the past, I never got a lot of juices, but decided to put it fat side up as recommended here, and although there was a lot of juice to cover the bottom of the tray, it did not run over the side.

I use Pampered Chef's Greek Rub to put on the outside of the beef and put in the oven. It truly was amazing.
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Old 09-13-2010, 12:25 PM   #95
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so glad this got reposted.

believe it or not, i had to re-write the directions again. This reminds me of my great, great, great, great grandfather.(earth grandfather, that is). wonderful guy...salt of the earth...but not too bright. He fought in the Civil War...for the West!!! Love & Profits: FLATFERENGHI
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Old 03-09-2013, 05:04 PM   #96
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So glad I found this!

I recently re-started Atkins and have grown kind of tired of the chicken/salad everyday. Going to get a roast and try this tomorrow! Question, on rack or off rack?
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Old 03-10-2013, 07:39 AM   #97
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I do it on foil.
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Old 03-12-2013, 05:19 AM   #98
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Thanks for bumping this as I need to make it again.
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Old 03-12-2013, 05:59 AM   #99
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I put lots of salt,pepper,and garlic on mine. Rub it in really good. Then I sear it in a pan. Stick in a crockpot,fill with water, and let it cook on low all day. Yum!
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Old 03-12-2013, 09:43 AM   #100
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Quote:
Originally Posted by cfine View Post
I put lots of salt,pepper,and garlic on mine. Rub it in really good. Then I sear it in a pan. Stick in a crockpot,fill with water, and let it cook on low all day. Yum!
Crockpot meat is not the same, imho.
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Old 03-12-2013, 11:28 AM   #101
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Thanks for bumping up this recipe! I am definitely going to try it. I saw it once before, and scanned the original message, and assumed it was referring to prime rib roast.

Does rump = bottom round?
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Old 03-12-2013, 03:30 PM   #102
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I make mine by following Cook's Illustrated's recipe. Rub in a couple teaspoons of salt all over your roast, wrap in plastic wrap. Refrigerate overnight. Unwrap, pat dry, apply a drizzle of oil to roast, rub all over. Season with pepper. Sear in a greased pan. Place in 225 oven for about 2hrs, uncovered. Turn off oven, let sit for about half hour. Slice thinly. Excellent - reminds me of deli roast beef.
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Old 07-03-2014, 07:08 PM   #103
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Mmmm, tried it tonight for the first time. It was delicious. It was a little tough (I think I left in oven to long) but it tasted like prime rib. For seasoning, I used salt, pepper, garlic powder, onion powder, paprika and rosemary. Massaged in and let it sit for 1 1/2 hours. From now on, this is how I am going to make my roast.

Thanks for recipe, its a keeper.
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Old 07-08-2014, 01:21 PM   #104
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Trying tonight with 3 1/2 lb bottom round roast. Can't wait.
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Old 07-09-2014, 03:07 PM   #105
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Didn't work for me with sirloin tip roast. Edited from my post before that said I used bottom round. I baked for 22 minutes and let sit in turned off oven for hour and 20 minutes after looking method up on internet for further instruction. Barely pink and dry. Making stroganoff with low carb noodles tonight to moisten it up. Will try again though with another cut of meat and shorter time frame.
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