This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. —Brenda Hlivyak, La Center, Washington
A simple dry rub is enough to turn roast beef into a real crowd pleaser. The slightly spicy meat is scrumptious the first and second time around, piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
Before putting in the slow cooker, trim the fat from the roast to avoid greasy gravy. If your roast weighs 3 or more pounds, cut it in half to ensure even cooking. Margaret Thiel - Levittown, Pennsylvania
I love the simplicity of the recipe. Olive oil, garlic, salt and pepper. Just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
WHEN I was married 45 years ago, my mother gave me this recipe. I always prepared this dish when we had company because it never failed and was so good!
Through the years, it became one of my family's favorite meals, and now I still often fix it for just the two of us. Whenever I do, my husband and I get to enjoy the bonus of leftovers!
-Emma Nye, New Oxford, Pennsylvania
Everyone loves slices of this fork-tender roast beef and its savory gravy. This well-seasoned roast is Mom's specialty. People always ask what her secret ingredients are. Now you have the delicious recipe for our favorite meat dish!
-Linda Gaido, New Brighton, Pennsylvania