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Easy Top Round Roast

Serves 6


4 lb top round roast
1 lb baby carrots
1 can diced tomatoes, 14.5 oz.
5 cloves garlic, chopped
1 cup chopped celery
1 cup beef broth
1/2 cup dry red wine
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves
1 tablespoon vegetable oil
1 teaspoon salt, to taste
1 teaspoon fresh ground black pepper, to taste


  1. Liberally season roast with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Once hot, place roast in Dutch oven and brown on all sides.
  3. Set roast in a large crockpot. Add carrots, celery, tomatoes, garlic, beef broth, red wine, marjoram and thyme. Cover crockpot and cook on low heat for 10-12 hours.
  4. Remove roast and vegetables from crockpot.
  5. Pour liquid from crockpot into a 4-cup measuring cup and let stand for 15 minutes. Spoon and discard fat from crockpot liquid. Pour liquid over roast and vegetables and enjoy!
Season: Fall