This was excellent! I didn't have 2 cans of mushroom soup so I used one cream of celery and one cream of mushroom. I crushed about 5 cloves of garlic and threw that in too. I omitted the potatoes but put a handful of baby carrots and whole mushrooms about half way through. I had a 3 lb chuck roast that I seared with red wine and olive oil. I cooked it in the crock pot on medium for about 8 hours. It came out wonderfully and I served it over mashed potatoes. I also made gravy out of the leftover sauce in the pot.

Reviewed On: Oct. 5, 2009

This was actually pretty dry and fluffy and I cut it down to one egg, per other reviewers' advice. I did add some minced onion and garlic to the butter in the beginning but even then it didn't have a ton of flavor. This probably is a good base mac and cheese recipe. I will add more Velveeta for creaminess and some sharper, better cheddar for the next try.

Reviewed On: Sep. 8, 2009

Excellent. I followed a lot of reviewers' advice. I whipped the heck out of everything and all ingredients were room temp. I think I baked it about 1 hour and 25 or 30 mins. I served it with a raspberry rhubarb sauce (2 stalks chopped rhubarb, 2 pints raspberries boiled with 1/2 cup water, 1 cup sugar, 2 tbsp arrowroot).

Reviewed On: Sep. 8, 2009