I read the reviews and tweaked it. I only had a 1.5 lb boneless blade roast. Inserted sliced garlic into meat, seared for 2 minutes on each side only. Searing keeps the juices in the meat, so no need to overcook. Then salt, pepper. Put atop veggies in crockpot, same veggies as recipe, but added a turnip, and small red potatoes. Topped with Worscestershire all over meat (maybe 10-12 drops) mushroom soup, splash of red wine. Kept in crocktop for 7 hours on low, but could have stayed there for another 2 hours for even more tender meat. The sauce was amazing, great for dipping soft bread.

Reviewed On: Mar. 4, 2011

It was a good recipe to use in a pinch, as all ingredients are usually easily accessible. It kept the meat tender. Next time I will add more fresh garlic and smoke flavour and maybe 1Tbsp whiskey! You won't go wrong with this recipe.

Reviewed On: Feb. 1, 2009

Better than store bought. They have made a new nonhydrogenated version in the grocery store. But I still prefer this recipe!

Reviewed On: Mar. 31, 2008