This was amazing and delicious. Many compliments.

Reviewed On: Dec. 23, 2008

This was the best pot roast that I have ever made. I used a nice leaner cut chuck roast. I mixed together one can of beef broth, one can cream of mushroom soup and one can cream of celery (that's what I had) and two packages of McCormick's steak and garlic gravy. To that, I added one packet of vegetable soup mix (I was out of onion soup)...mixed everything together and poured it on top of the roast. Cooked on low for about 8 hours...so tender and wonderful. Served with mashed potatoes and fresh green beans and garlic bread...what a great, easy meal on a weeknight!

Reviewed On: Dec. 19, 2008

I am so happy that I found this recipe. The only thing I did different is saute extra mushrooms with diced garlic in olive oil and added them at the end with Marsala wine..that's what I had on hand (about 5T) I served it the next day and it was fabulous.

Reviewed On: Dec. 19, 2008