Awesome, tasty & easy to do. My only "deviation" from the recipe was cooking time. Different slo cooker/crock pot or something else I'm not sure. I can't see cooking 2 pounds of ANY meat - even the toughest cut - for 8-10 hrs. I gave it 5 hours first time out, but have cut back more each time cooking it since.I suggest watching the meat closely first try, so you know what it will do. Especially if you plan to be working or out all day.... Absolutely an EXCELLENT RECIPE! The most awesomely tender London broil ever; as well as being the tastiest by far in a long time. Very, very easy-to-do; being just about a "1 pot" meal..... Thank you MERRI C & AllRecipes.

Reviewed On: Mar. 11, 2009

Very tasty, simple to make..... An excellent "warm you up" soup! Will make it again & again and have shared the recipe w/friends.......

Reviewed On: Mar. 3, 2008

I found this not such a great recipe; least in this family.... At the 5 hour point, roast was OVER done; it says you can use "any" roast, but this one was very tough; which is an unusual thing in slow cooking roasts...... It was NOT an inexpensive cut either. "gravy" was too thick; and too much still like the soup -my family prefers "real" gravies. And since meat was more than done, I shut it off; even using the "petite" baby carrots, and cutting the onion much smaller, it wasn't cooked through - they were less than tender crisp, even. I would not try this again.

Reviewed On: Mar. 3, 2008