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It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This recipe was the result...now, my husband doesn't want a roast - beef or pork - any other way. Keith and I are the parents of a 13-year-old girl and an 8-year-old boy. -Teri Lindquist, Gurnee, Illinois
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Nutritional Facts 1 serving (1 each) equals 254 calories, 11 g fat (3 g saturated fat), 102 mg cholesterol, 474 mg sodium, 4 g carbohydrate, trace fiber, 34 g protein.
Originally published as Herb-Crusted Roast Beef in Country Woman September/October 1998, p31
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Reviewed on Oct. 19, 2011 by Kris Countryman
I actually browned the roast and put it in the slow cooker for about 8 hours. It was so tender and had a wonderful flavor.
Reviewed on May. 05, 2011 by marlamo26
I made this roast last year for Mother's Day. My Mom requested it again this year!
Reviewed on Jun. 06, 2009 by megenhonner
This roast rub is amazing. I use it for pork tenderloin and other pork cuts, and all kinds of beef cuts. Also make a little extra of the liquid mixture and pour it over vegetables around the roast. Really wonderful recipe, thanks very much!
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