This roast is tender and juicy. My husband and son are both picky about food cooked in the slow cooker, but they liked this. I reduced the water to about 1/2 cup. I put it in the slow cooker on low and used the temperature probe to switch to "warm" when it reached 170 degrees. Supper was done when we got home from work and school. Thanks for sharing the recipe!

Reviewed On: Jan. 13, 2009