Comments on: High Five Recipes: Italian Roast Wraps

By: Megan

Megan — Thu, 07 Jan 2010 23:56:05 +0000

I ended up doing this with a pork roast and it was soooo yummy!

By: Ruthie

Ruthie — Mon, 26 Oct 2009 17:42:07 +0000

I have discovered that if I lift the lid during cooking time the meal looses alot of moisture. Also if the lid has chips along the edges moisture is lost again.

By: Summer

Summer — Mon, 05 Oct 2009 06:05:52 +0000

I use the crock pot regularly, tonight in fact with a moose roast. (Which took approx. EIGHT hours after being thawed) Granted, it was a roast to feed my growing family of 6, no idea how many lbs, but to those of you questioning the time…that is what crock pots are for…time. So, throw it in frozen or not and it’ll be done by days end. (Put it in thawed by 9 a.m it’ll fall off the bone tender by dinner time-yum!) And, if you add even a 1/4 c. water at the beginning it gets the steam cooking going, but not necessary. Not sure if Laura responded to these questions or not. Enjoy your site so much Laura, thanks!

By: CherylH

CherylH — Tue, 01 Sep 2009 17:40:24 +0000

This sounds yummy, and I will definitely try it–even without a crockpot, one can find ways to “slow-cook.” So thank you so much for sharing this! But I just can’t resist a little dig re your time estimate. I mean, even if I had all the ingredients at hand right now, it would still take me at least “two minutes” just to take the meat from the freezer and unwrap it! I’m just sayin’…..

By: CherylH

CherylH — Tue, 01 Sep 2009 16:49:32 +0000

I’d love to see your Italian Dressing Mix recipe, Random, if you wouldn’t mind sharing with me. You could email me directly, or better yet, post it here for others to see as well. Thanks so much! I love these blogs. Don’t you?

By: Krista

Krista — Sat, 29 Aug 2009 04:39:04 +0000

Thank you for posting this recipe. Until now, I have not been too successful at making a roast in the crockpot. I was skeptical that a frozen roast could cook in 5 hours, but it was cooked through to 165 degrees. The meat was amazing! My husband said I could definitely make it again!

By: My Boaz's Ruth

My Boaz's Ruth — Thu, 18 Jun 2009 16:24:09 +0000

After seeing this on Money Making Mom, I went home and did this (with a thawed roast cause I didn’t notice until too late it was supposed to be frozen). we never even got the tomatoes cut up and it was DELICIOUS.

By: Ashley

Ashley — Fri, 12 Jun 2009 03:02:54 +0000

Laura,
What kind of roast do you typically use? Also, do you add any liquid to the crock pot with the roast and dry dressing mix?
Ashley

By: Sherah

Sherah — Thu, 11 Jun 2009 18:04:27 +0000

I too am curious how you get a 3lb roast to cook from frozen to perfect in 5 hours on low? Also – would this work with Italian bottled dressing, not the powdered mix? Would I use the whole bottle, do you think?

By: Sonja

Sonja — Thu, 11 Jun 2009 12:56:44 +0000

I have to agree with Danielle, the crock pot just is not doing it for me lately. Everything seems to become dry like the Swiss steak I made this week. Don’t know what I am doing wrong, but at this point, the crock pot is now reserved for chili making and not much else. Your recipe looks yummy, however. I have tortilla envy since mine never look that pretty!