Excellent! I followed the recipe as written, with one modification: I rubbed the roast (upper round) with Montreal steak seasoning before searing it and putting it into the slow cooker. I did not add any veggies - just the soup and broth. I expected it to taste like pot roast, but it ended up a bit closer to roast beef than I had anticipated, but I think this depends entirely on the cut of meat used. The gravy, by the way, is super - just put it on the stovetop and add some corn starch mixed with cold water, and bring it to a boil. Perfect for mashed potatoes, and for hot roast beef sandwiches the next day.

Reviewed On: Jan. 27, 2009

My go-to recipe for fresh dinner rolls. I follow the recipe exactly, but I allow the dough to rise twice, and the rolls always turn out very light and airy. I do not roll out the dough - I just divide it into 12 balls, then shape by hand. They freeze beautifully!

Reviewed On: Oct. 16, 2008

Excellent, especially if you follow RiverTownMom's notes. I used Swiss chard instead of spinach, and it worked very well. I used feta cheese as well as parmesan, and added some chopped bacon. Lovely! I was going to give away some of the excess chard from my garden, but not any more.

Reviewed On: Aug. 18, 2008