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Crock-Pot Bacon Wrapped Beef Tenderloin + Balsamic Glaze

Slow Cooker Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipesCrock-Pot Bacon Wrapped Beef Tenderloin with Balsamic Glaze – A Bacon Wrapped Beef Tenderloin Recipe cooked in a Slow Cooker? Say What?!? Yep, this Whole Tenderloin with Balsamic Glaze in cooked to perfection low and slow.

Crockpot Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

What comes to mind when you think about your Crock-Pot?

Weeknight dinners? Chili? Nostalgic memories of walking in the house on a cold winter day, to the wafting aroma of savory stew?

I bet you don’t think of an elegant beef tenderloin recipe.

Crockpot Beef Tenderloin Recipe | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

Although our first thoughts of Crock-Pot cooking lead to lovely meals, it’s a common misconception that Crock-Pots are strictly for soup and cheap cuts of meat.

Yes, you can make hearty soups in a Crock-Pot. And yes, you can cook a roast until it falls apart in tender strands. But that’s not all a Crock-Pot can do.

Bacon Wrapped Crock-pot Beef Tenderloin | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

I’d like to challenge you to rethink your Crock-Pot.

You can use a Crock-Pot for ANY dish that you want to cook very low and slow.

We don’t eat beef tenderloin all the time. As an expensive cut of beef, it’s definitely a special occasion meal. But I have cooked whole tenderloin often enough to experiment with cooking temperature and time.

Bacon Wrapped Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

Although you can cook a beef tenderloin recipe on rather high heat for less time, I find you get a better overall texture if you cook in low and slow.

This Crock-Pot beef tenderloin was uniform in color and so tender you could pull it apart with your fingers, at MEDIUM- RARE!

Crockpot Beef Tenderloin  | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

After browning the bacon, I started the beef tenderloin recipe in the Crock-Pot with only a little bacon grease to ensure it roasted, not steamed.

Then I added the liquid ingredients later, so the bacon grease and balsamic vinegar could create a lovely rich balsamic glaze.

This bacon wrapped beef tenderloin recipe with balsamic glaze would make a jaw-dropping dinner on Christmas Eve or Christmas night!

Crock-pot Beef Tenderloin with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

While you’re busy entertaining relatives, wrapping presents, and baking Christmas cookies, your perfect whole tenderloin will be gingerly roasting on the counter-top, freeing up the oven for cookies and other dishes.

Plus roasting low and slow, means you don’t have to hover. If you forget to check the temperature for a few minutes, your whole beef tenderloin won’t be ruined!

I highly suggest trying this.

Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

Crock-Pot Beef Tenderloin Recipe with Balsamic Glaze

Yield: 8

Prep Time:10 minutes

Cook Time:up to 4 hours

Ingredients:

  • 3-4 pound beef tenderloin, 10 inches long (the thick end of a whole tenderloin)
  • 12 strips thick pepper bacon
  • 1 small onion, sliced thin
  • 4 cloves garlic, peeled
  • 3-4 sprigs fresh rosemary
  • 3/4 cup beef stock
  • 1/3 cup balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • Salt and Pepper

Directions:

  1. Have the butcher cut a whole tenderloin in half so that you can purchase the thick end (they will usually cut the rest into steaks) or buy a "butt beef tenderloin."
  2. Salt and pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon.
  3. Lay the whole tenderloin across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by "sewing" toothpicks through the ends.
  4. Heat a large skillet to medium-high heat. Place the whole tenderloin, toothpick-side-down, in the skillet. Brown the bacon on all sides, turning as needed--10 minutes. *This can be done ahead and the seared tenderloin, can be refrigerated for a 1-2 days if needed.
  5. Place the beef tenderloin in a 5-6 quart Crock-Pot and pour the pan drippings over the top. Place the sliced onion, garlic cloves, and rosemary sprigs around it. Insert an oven-safe meat thermometer in the thickest part of the whole tenderloin, then cover and turn the Crock-Pot on low. A crock-pot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 degrees F--2-4 hrs, depending on weight and thickness.
  6. Once the temperature reaches 100 degrees, mix the flour and sugar together in a medium bowl. Whisk in the balsamic vinegar and mustard into the sugar until there are no clumps. Then whisk in the beef stock. Pour the mixture around the tenderloin, cover, and continue cooking until 130 degrees F is reached.
  7. At 130 degrees F, remove the whole tenderloin and cover with foil for at least 10 minutes. The temperature will continue to rise to 135 degrees as it rests. If needed, allow the balsamic glaze to continue simmering until thick.
  8. To serve, remove the toothpicks and slice the tenderloin into thin rounds. Top with rich balsamic glaze!

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90 Responses to “Crock-Pot Bacon Wrapped Beef Tenderloin + Balsamic Glaze”

  1. Amyposted December 10, 2012 at 7:42 am

    Yum! It makes me wish that I was snowed in today & could have this cooking away for a warm delicious dinner.

    Reply

  2. Brian @ A Thought For Foodposted December 10, 2012 at 7:53 am

    Now this looks like some meaty perfection! Eric would go bonkers over this!

    Reply

  3. shelly (cookies and cups)posted December 10, 2012 at 8:12 am

    I am totally trying this.

    Reply

  4. marlaposted December 10, 2012 at 8:12 am

    LOVE everything about this Sommer!

    Reply

  5. Kristi Rimkusposted December 10, 2012 at 8:36 am

    This looks fantastic. I know what I’m serving for Christmas dinner!

    Reply

  6. Jeanetteposted December 10, 2012 at 8:57 am

    I would never think to make a rare beef tenderloin in a crockpot – great post Sommer!

    Reply

  7. Sandy @ REposted December 10, 2012 at 9:53 am

    Sounds fabulous! Beautiful photos, too, Sommer! xo

    Reply

  8. Paula - bell'alimentoposted December 10, 2012 at 10:00 am

    I would inhale that for breakfast. Just sayin.

    Reply

  9. Belinda @zomppaposted December 10, 2012 at 11:03 am

    How wonderful to put this in the crockpot! So tender.

    Reply

  10. Laura (Tutti Dolci)posted December 10, 2012 at 11:18 am

    You had me at the balsamic glaze, yum!

    Reply

  11. Ashley - Baker by Natureposted December 10, 2012 at 11:25 am

    Anything wrapped in bacon has my heart!

    Reply

  12. Em (Wine and Butter)posted December 10, 2012 at 12:41 pm

    Oh my goodness – this sounds AMAZING. I absolutely love using our crockpot for such a variety of things – in fact most anything we make either ON or IN the oven I immediately start brainstorming how I can use a crockpot to cook it. This beef recipe AND apple crumble in the crockpot are now going to be my newest must haves! :)

    Reply

  13. Nicole @ Lapetitebakerposted December 10, 2012 at 1:08 pm

    You just completed my Christmas menu for me! I have been looking for an easy meat dish and couldn’t find anything until now. Thank you!

    Reply

    • Sommer — December 10th, 2012 @ 7:01 pm

      Yay!! Your welcome. Let me know how it turns out. :)

      Reply

  14. Darrahposted December 10, 2012 at 1:37 pm

    This looks amazing! I love using my crockpot for holiday cooking. It allows me to spend time getting ready so when guests arrive I’m not still running around in my pajamas. Question: What temperature should the meat thermometer read for a medium to medium-well center? Your recipe is perfect for me but my in-laws won’t touch anything slightly red and it’s my turn to host them for Christmas.

    Reply

    • Sommer — December 10th, 2012 @ 7:00 pm

      Hi Darrah, Medium is 140-145 degrees F and medium-well is 150-155 degrees F. You might be able to accomplish both if you select a tenderloin that is really thick on one end. :)

      Reply

      • Joanie — December 12th, 2012 @ 6:24 am

        Hi Sommer,
        I wanted to know if you can cook two tenderloins at the same time?

        • Sommer — December 12th, 2012 @ 5:05 pm

          Hmmm, I don’t think two would have fit in my Crock-Pot, but if yours is bigger you might be able to get two in…

  15. Jennifer @ Peanut Butter and Peppersposted December 10, 2012 at 2:06 pm

    Oh my, does this look gorgeous!!! Your photos look beautiful! You make me want to pull out my crockpot and make beef tenderloin.

    Reply

  16. Cassie | Bake Your Dayposted December 10, 2012 at 3:11 pm

    This is incredible, Sommer. It looks perfectly cooked!

    Reply

  17. Chrisposted December 10, 2012 at 3:11 pm

    I have to admit, yes, beef tenderloin in a crock pot sounds crazy, ha ha. But it does look like it turned out very well. I once did a South American thing where you wrap a beef tenderloin in a heavily salted bar towel and then throw it directly on coals. Very cool way to do it.

    I noticed the crock pot immediately. Did not know you could make your own, great idea. Love that platter too, do you recall the brand name or where you got it?

    Reply

    • Sommer — December 10th, 2012 @ 4:58 pm

      Hey Chris, I got that pewter platter at Habitat for Humanity Home Store for 75 cents! You never know what you might find there…

      Reply

  18. Rachel @ Baked by Rachelposted December 10, 2012 at 3:23 pm

    Yes please!! I love anything wrapped in bacon but I love this even more since you made it in the slow cooker.

    Reply

  19. Elizabeth@ Food Ramblingsposted December 10, 2012 at 3:44 pm

    delish! i just made a tip roast but the bacon took yours to the next level!

    Reply

  20. Hayley @ The Domestic Rebelposted December 10, 2012 at 5:57 pm

    You made that gorgeous, bacon-wrapped beauty in a crockpot? GENIUS. A) I love your crockpot–so fun and cute!, and B) I now know what I’m serving Christmas dinner. Glorious!

    Reply

  21. Toni | Boulder Locavoreposted December 10, 2012 at 7:08 pm

    Who knew?! Custom designed CrockPots. Certainly ain’t our mamas crockpots! Such a darling idea and I love your design. Beautiful recipe too Sommer!

    Reply

  22. Jersey Girl Cooksposted December 10, 2012 at 7:25 pm

    Wow, that is a beautiful tenderloin! Just got my new crockpot too. Love the cool design.

    Reply

  23. Bev @ Bev Cooksposted December 10, 2012 at 9:10 pm

    Aaaaaaaaaaaaaaaare you even kidding right now? GIVE THIS TO MEEEEE.

    Reply

  24. Stephanie @ Eat. Drink. Love.posted December 10, 2012 at 9:34 pm

    This looks so wonderful! I love that glaze! And that you can cook it in the crockpot!

    Reply

  25. Julia {The Roasted Root}posted December 10, 2012 at 9:58 pm

    There’s so much goodness to this recipe that words escape me. Love the bacon, love the beef, love the crock pot, LOVE that you don’t overcook meat! Sheeesh, lady, this looks YUH-mmy!

    Reply

  26. Anita at Hungry Coupleposted December 10, 2012 at 11:18 pm

    What a fantastic sounding recipe!

    Reply

  27. claire @ the realistic nutritionistposted December 11, 2012 at 3:46 pm

    This is SOOOO PRETTY! Cooked to perfection.

    Reply

  28. Chung-Ah | Damn Deliciousposted December 11, 2012 at 6:01 pm

    You’re totally right – you definitely don’t think of elegant dinners in a crockpot but boy was I wrong! I have to make this for Christmas dinner – and the best part about it is that I don’t have to slave away in the kitchen!

    Reply

  29. Lori @ RecipeGirlposted December 11, 2012 at 6:21 pm

    This looks amazing!

    Reply

  30. Tara @ Unsophisticookposted December 11, 2012 at 9:15 pm

    I just finished dinner and I’m still totally drooling over this!

    Reply

  31. Jayneposted December 11, 2012 at 10:17 pm

    I’ve never ever thought of this before! It’s genius! Love that it is still medium rare. The pink is gorgeous

    Reply

  32. Nerraposted December 12, 2012 at 11:55 am

    Just wondering if turkey bacon can be used as a substitute? I’m not a big pork eater and I would love to make this!!

    Reply

    • Sommer — December 12th, 2012 @ 5:06 pm

      I bet turkey bacon would work fine, although you may need to add a little oil to the bottom of the Crock-Pot, because you won’t have the bacon grease.

      Reply

  33. Brenda @ a farmgirl's dabblesposted December 12, 2012 at 10:24 pm

    You always make me so hungry! This looks fabulous!

    Reply

  34. MIss @ Miss in the Kitchenposted December 16, 2012 at 7:24 am

    It is amazing what you can do in a crock pot. I need to try this as soon as possible!

    Reply

  35. Maryposted December 18, 2012 at 8:11 am

    Will be following the comments for feedback from anyone who tries this. The pictures certainly look gorgeous but want to know of it really works this well for others. Thanks for sharing a very interesting technique!

    Reply

  36. Tena Hermanceposted December 21, 2012 at 12:35 pm

    Perhaps this is a silly question to the frequent cook, but could you do the same with a prime rib? Also, which do you think would be better? Just wondering if the prime rib AND bacon would make it too greasy, since prime is a fattier cut.

    Thanks so much for sharing. I had planned on doing prime rib for the first time ever, and would have NEVER thought to put it in the crock pot. Given the size of my turkey and only having a single oven, this is a life saver!

    Reply

    • Sommer — December 21st, 2012 @ 10:25 pm

      Hi Tena, I actually prefer beef tenderloin to prime rib, but I’m sure you could prepare it the same way and it would be wonderful. Happy Holidays!

      Reply

  37. Erinposted December 23, 2012 at 11:11 am

    How long in the crockpot for a 5pound tenderloin? 2-4 hours makes it hard to figure out what time we can eat :) Any advice?

    Reply

    • Sommer — December 24th, 2012 @ 8:20 am

      Hi Erin, I know that’s tricky, but the cooking time really does all depend on the type of slow cooker you have and the thickness of the tenderloin. So it’s really hard for my to be exact on this recipe, other than the interior temperature. To be safe, I would cook it earlier in the day, take it out of the slow cooker and cover with foil, then warm it in the slow cooker about 30 minutes before serving. That way, you reach the right temperature–but don’t over cook.

      Reply

  38. Laurieposted December 27, 2012 at 6:19 am

    I made this for Christmas Eve dinner and it was amazing!!! I highly recommend this! However, when shopping for the beef tenderloin, watch your prices. One store tried to sell me one at $24.99 per pound but in another case they had it for $10 per pound.

    Reply

  39. Amyposted December 27, 2012 at 12:55 pm

    I also made this for Christmas Eve. Prepared it the day before and then put it in the crockpot the morning of. We liked ours about medium. I had a 4lb loin and I put it in at 9 and it was perfect at 12:30!!! A meat thermometer is a must. So good and tender. When I went to pick up the loin from the butcher he asked how I was preparing it….don’t ever mention beef tenderloin and crockpot in the same sentence. I think I made him cry, BUT I’m calling him today to let him know that it was excellent!!! Thank you for sharing!!

    Reply

  40. Carmelaposted January 1, 2013 at 10:15 am

    I made this for NY Eve and it was perfect I was able to have both medium and medium-well pieces at the same time I bought a 6 lb tenderloin and cooked it 4 hrs then put some pieces after cutting back in the crock for about 1/2 hour for those who like their meat medium-well Will definetly be making this again

    Reply

  41. Pingback: Crock-Pot Beef Tenderloin with Balsamic Glaze | Kim's What's Up

  42. Danicaposted January 15, 2013 at 9:37 pm

    This was tondie for deoicious. My mother had made it and I stopped by her house a few days later. My dad mentioned that there were some delicious leftovers in the fridge so I took some of this home. YUMMY! I asked her for the recipe and found it on her Pinteest board. Of course it has one of my favorite things in it, balsamic! Give this recipe a try it will rock your world.

    Reply

  43. S. @ The Captivating Lifeposted February 22, 2013 at 10:12 am

    This looks insanely good. I can’t believe that was cooked in a slow cooker! This is going on my list of recipes to try for sure.

    Reply

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  45. Tatumposted March 7, 2013 at 10:21 am

    This looks amazing! Question.. due to a pork allergy I must omit and use turkey bacon. Has anyone had success with that? I will add a little EVOO to the pan? Also… the recipe calls for adding the liquid later on in the cooking process.. will there be enough moisture in the slow cooker?

    Reply

  46. Bethposted March 21, 2013 at 5:44 pm

    I just finished making this–the glaze is a-maz-ing. It was so juicy and tender. It was a little tricky wrapping the bacon and searing it, but with practice it will get easier. Thank you for this!!

    Reply

  47. Lisaposted May 11, 2013 at 12:20 pm

    Could you use a pork tenderloin for this instead of beef?

    Reply

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  49. Elizabethposted September 4, 2013 at 3:19 pm

    I couldn’t resist. This is in my crock-pot as I type this. Like a few other comments mentioned, the wrapping and searing process was a bit tricky but, otherwise everything was super easy! I’m hoping it turns out well!

    Reply

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  52. Erinposted December 13, 2013 at 6:46 pm

    Have made this twice now, and it really is amazing! Two suggestions:
    – after you remove the meat, dump the contents of the crock pot in a pan and continue to reduce the sauce – it just intensifies the flavors.
    – once reduced, strain the sauce directly in to a gravy separator, as the sauce can be a bit oily from the bacon drippings. Let it sit for a few minutes, and then pour the good stuff in to a gravy boat.

    Thank you for this wonderful recipe!

    Reply

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  54. Rita Kernposted December 19, 2013 at 12:09 am

    Hi Sommer…I need to know if I can also cook a center-cut Chateaubriand 3-4 lbs (will be stuffed with Dried Fig, Toasted Pecans and Stilton Butter) in my crockpot. My oven has quit on me (won’t keep a constant temperature) and I don’t want to rush into purchasing a new stove, especially this time of the year (no spare time). Here is the recipe for what I’m fixing for Christmas Eve Dinner…let me know if you think I can still cook in the crockpot and any time/temperature adjustments that might be necessary. Thanks, and Merry Christmas! http://www.valleyfig.com/recipes/view/roast-beef-tenderloin-dried-fig-and-nut-stuffing-and-stilton-butter

    Reply

    • Sommer — December 19th, 2013 @ 6:57 am

      Hi Rita, because the stuffing doesn’t have anything raw in it that needs to be cooked through, I think you could do it. Make sure the tip of the meat thermometer is in meat, not stuffing and cook until it reaches the same temp as this tenderloin. Good Luck!

      Reply

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  56. Paola Valentincicposted January 6, 2014 at 5:02 pm

    Made this on a bitter cold night, after unsuccessfully grilling one half of a huge beef tenderloin (weather was below 10 and had hard time keeping grill consistent). Not having an oven and not wanting to “ruin” the other half, we searched for a crock pot recipe and decided to give it a try. I must say, as picky as we are with our red meats and “proper” cooking processes, hands down this was an excellent alternative. I followed the instructions to the T ,(almost) in addition to the onion I used sweet red/yellow/orange peppers sliced. and, at the end, I strained the juices and saved the onions/peppers, sautéed some fresh mushrooms, added those to the onions and set them on a serving dish. Simmered the juices down so that the balsamic gravy got a little more thick. Thank you so much for sharing this recipe! I have already shared it with all my meat grilling loving friends and, knowing my high standards on meats, none has questioned that this is worth trying and doing!

    Reply

  57. melissaposted February 6, 2014 at 12:33 am

    can i still try it but with one lb of beef tenderloin?

    Reply

    • Sommer — February 6th, 2014 @ 6:56 am

      Yes, Just watch the internal temperature closely so you don’t overcook it. :)

      Reply

  58. Connieposted February 12, 2014 at 1:44 pm

    About how long does it take?

    Reply

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  61. Dianeposted November 29, 2014 at 3:30 pm

    I made this for Thanksgiving dinner, and it got rave reviews. Very tender and amazing flavor. It was also fun to prepare.

    Reply

  62. Cherylposted December 5, 2014 at 1:35 pm

    How long if you want it more done?

    Reply

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  64. ウエディングメッセージposted December 14, 2014 at 9:21 pm

    悪習だと思うので最初の友人を断った 先生、BN強制退会になった気分どうよ?
    童貞&世間知らずが浮かれて「結婚!」ってはしゃいでるのを付き合うのは馬鹿らしい 疲れた!でも元気!今日は気分爽快♪新たな出発!素敵な方探します♪ カルティエ 結婚指輪
    ランキング

    自分はタバコ吸うけど、ソコ以外は「とってもイイ人」だから、 どっちもどっちだけど相手のニックネーム晒してしまう所が男性のほうが最低 結婚おめでとう
    友達ごっこのために相手をカネで利用してた雰囲気があったのか、相手が暢気な奴なのか、謎すぎる こんなんで文句言うような夫婦は巧くやって行けないよ

    Reply

  65. Maryposted December 15, 2014 at 1:24 pm

    How many people will this feed?

    Reply

  66. live goldposted December 19, 2014 at 10:32 pm

    At this moment I am ready to do my breakfast, after having my breakfast coming again to read other news.

    Reply

  67. danielle kposted December 24, 2014 at 10:58 am

    This looks amazing. Any advice on cooking a much smaller cut of beef this way? I havea1.7 lb butt tenderloin and want to try this!

    Reply

    • Sommer — December 27th, 2014 @ 1:44 pm

      Hi Danielle! I would cook it exactly the same, just watch the meat thermometer closely. It should take less than half the time to reach the desired interior temp.

      Reply

  68. Lisaposted December 28, 2014 at 11:43 am

    Best thing I ever made. Actually- the BEST thing I have EVER tasted!

    Reply

  69. Jamie B.posted December 29, 2014 at 7:20 pm

    This dish turned out fantastically well and looked exactly like the photo! I was slightly hesitant placing such a prime cut of meat in my slow cooker but I say now, after making the dish that this is my new favourite roast beef method, even better in texture and flavour than a traditional prime rib roast, and so much easier and stress free! The balsamic glaze was remarkable, just simmer till thick and everyone will be demanding this recipe!

    Reply

  70. Noreen Zposted December 30, 2014 at 6:54 pm

    Excellent!!! Our beef lovin’ college boys loved it! Only change – – I used brown sugar, not white (personal preference). The sauce/glaze is amazing!!! It enhances the meat – – – – although the meat is excellent on its own! The meat thermometer is key (I had to borrow one!). Don’t “guess” at the temp!! Our 2# was done to temp in just an hour – – – I was skeptical – – – – but shouldn’t have been!!! I’m not sure there will be any leftovers!! This is a keeper!!!!

    Reply

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  72. Robert Gucciardoposted January 2, 2015 at 6:28 am

    This filet beef tenderloin roast was amazing. I was cooking for 35 people and needed the oven space. It was perfectly cooked and the glaze was delicious. Would make again.

    Reply

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  74. Meganposted March 4, 2015 at 5:09 pm

    Could I use this recipe with a Sirloin Tip Roast instead of a Beef Tenderloin?

    Reply

    • Sommer — March 5th, 2015 @ 7:52 am

      Hi Megan, Of course! Let me know how it turns out. :)

      Reply

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  77. Spencerposted March 20, 2015 at 9:21 am

    Looks pretty amazing. Are there any other cuts of meat this would work for?

    Reply

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