I really wanted to make this recipe, but after checking for all the ingredients in the morning, I realized that I did not have tomato soup or dry onion mix! Luckily, I had pre-marinated the meat the night before with McCormick seasoning, salt, pepper, Texas Pete, and some Cinnamon Chipotle rub for some kick. So, I poured half the can of cream of mushroom soup on the bottom of the crock pot, layered the london broil on top, and then covered it with the remaining soup. I then added a 1/2 cup of chicken broth and turned it on low. When I got home 10 hours later, I smelled the deliciousness before I even opened the front door. It turned out great! The meat simply melted with the touch of the fork. Next time, I will follow this recipe by the book, but either way - this shows crock pots are great!!

Reviewed On: Jun. 4, 2009

This was an okay recipe. There was not that much sauce and I ended up doubling the broth and then adding a cup of sour cream to thicken it up. I also added a ton of cheese and some hot sauce to jazz up the flavor, but parts of the pasta were still dry. Overall a good lite meal, but not the most memorable.

Reviewed On: Jan. 10, 2008

I needed a quick recipe one night to jazz up some pork chops. So I went online and found this recipe. I had all of the ingredients in the house already which was a bonus! I double the sauce per other reviews, and used 1/2 inch boneless chops. After I cooked them for 15 minutes on each side, I was concerned that the sauce was not sticking. So then I brushed more sauce on them and broiled them for 3 minutes on each side. It ended up caramelizing the sauce, and they tasted wonderful! Next time, I will extend the broiling time to 5 minutes on each side. Thanks for the recipe!

Reviewed On: Jan. 10, 2008