1. Nina says

    Wow. This is the best round roast I have ever made. I have been making them for years with the potatoes, onions, carrots and gravy but this was the bomb. The butter sauce created a tender rich flavor. I served it with some fresh French bread and the family loved it. Don’t forget the red wine.

    • Kacey says

      Woohoo!! I love hearing this 🙂 As long as the roast is not overcooked, there should be nothing but melt-in-your-mouth flavours 🙂

  2. Cassie says

    Great ideas and recipes. Seems like a fantastic dish to cook up for my small family. Your pics are awesome and it looks so yummy.

    • Kacey says

      I don’t see why not! I have never tested it myself so I wouldn’t know how long (but this cut of meat is usually tougher to begin with: just don’t overcook it and you should be good!)

  3. Fayth says

    What I’m about to say is what many people have said on Pinterest. This is one of very little posts on Pinterest for round top roast that keeps popping up. I followed this recipe very well, and my slow cooker is not broken. My meat turned out far from medium rare, absolutely nothing like in the photo. It was tough and dry. No I didn’t lift the lid and yes I cooked on low for 4 hours. I don’t really know what went wrong, for me or for everyone else who commented on Pinterest. A disappointment cus the flavours are great. Maybe this needs to be cooked for even less time, or on a different setting. Something isn’t right anyway. Sorry but have to be honest cus was really looking
    Forward to this dish. Never had any problems with my slow cooker… everything always turns out fine but this cut of meat with this recipe a big no no.

    • Kacey says

      No worries, I am glad for the input! I personally love my slow cooker and have never had an issue with this recipe. However, I don’t cheap out on my meat either (not saying anyone does!!) This is a tough cut of meat to begin with, so getting the best quality is essential 🙂 Every round is different so my slightly thicker cut will take longer than your thinner cut, do you know what I mean? One time this meal took 3 hours, the next time it took closer to 4. I definitely begin checking around 3 hours (but with the built in thermometer the meat NEVER overcooks because it turns off when it reaches the temperature I input.) Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe