It is ok. Good for a quick salad. I will keep searching though.

Reviewed On: Nov. 17, 2009

So easy and wonderful. I did add sour cream for the extra zip, and I sauteed fresh mushrooms and added them at the end.

Reviewed On: Nov. 9, 2009

I Floured and browned the roast before placing it in the slow cooker. I also used beef broth instead of water, and I poured it in the bottom of the browning pan to get all the browned bits. It added so much! I only used one can of cream of mushroom soup. I cooked it on low for 9 hours, and it was tender. I made veggies separately. There are a few changes I will make next time, 1. I will try for a leaner cut of meat. There was still quite a bit of fat after I trimmed it. 2. I might try not flouring/browning it, and omitting the beef broth/water completely. Even after flouring, the gravy was not as thick as I would like it to be. Thanks for the recipe, very easy and the family loved it!

Reviewed On: Nov. 9, 2009