Reviewed: Oct. 1, 2009

I'm a vegetarian, but I cook this for potlucks and at home for the family. Modify the recipe to incude 1 package of onion soup mix and some garlic powder, salt & pepper & it is divine. NEVER any leftovers and is always the first to go at the potlucks!

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Michelle T

Cooking Level: Intermediate

Living In: Valparaiso, Indiana, USA

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Reviewed: Aug. 6, 2009

I made the recipe exactly as stated. It was very bland. It was edible but had no flavor. I will not be making this again.

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scars1986

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Reviewed: Aug. 3, 2009

Very delicious! I added an extra can of mushroom soup, onion soup mix, and sprinkled the meat with Montreal Steak Seasoning as well. Adding the extra can of mushroom soup makes enough juices so you have enough to use as gravy. Very tasty! Smelled wonderful cooking! I cooked it on high for 4 hours, but I recommend cooking it on low for 8, the meat was a little tough.

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hannahsmomma119

Cooking Level: Beginning

Home Town: Hamersville, Ohio, USA

Living In: Sardinia, Ohio, USA

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Reviewed: Jul. 12, 2009

this was the first roast i have ever made and oHHH my god was it good everyone in my house fought for the last bit anything there was left i will definitley be making this again

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Teresa

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Reviewed: Jun. 30, 2009

Nothing fancy, just good stuff. I used an eye of round roast since it's what I had. I added potatoes and carrots to it as well. Next time, I may make mashed potatoes and add some flour to the juices to make a good thick gravy. Easy and delicious!

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Jun. 22, 2009

Excellent! Next time I'll add 2 cans mushroom soup.

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Jackie

Cooking Level: Intermediate

Home Town: Corona, California, USA

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Reviewed: Jun. 21, 2009

This recipe is outstanding! Made again for Father's Day today and was a hit. served with Mashed potatoes and wide egg noodles. I coat the meat with McCormick's Montreal Steak Seasoning as another review suggested. Also, I add a touch of Gravy Master Browning Sauce to darken the gravy a bit and also thicken it with a little flour and water. Made this many times and it's a family favorite.

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LMISTINA

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Reviewed: Jun. 16, 2009

Good recipe. Even though I rubbed the roast with salt, pepper, and greek oregano, I really think adding the envelope of onion soup mix would have made it a lot better. Also, mine was overdone when I cooked it for 9 hours (I fell asleep!) -- I think it may have been perfect around 7 hours. I also added potatoes, carrots, pearl onions, and whole mushrooms and thickened the sauce into a nice gravy. Honestly, I think the gravy makes it. Still a wonderful smelling recipe!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jun. 14, 2009

Hands down - this is the BEST roast beef recipe I've ever tasted. 5 more stars for simlicity of the recipe as well. I did as others suggested and added one can of mushroom soup, onion soup mix and a cup of water. I don't think there's a way to improve upon this recipe. This has become a family favorite and there are never any left-overs. ALFANNO2 might consider adding the dry onion soup mix again before writing this recipe off. I believe this is what adds richness and flavor to the taste.

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pottymouth65

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Reviewed: May 24, 2009

Eh, nothing special but thats obvious when all it requires is a can of mushroom soup and beef broth. Gravy needs to be thickened up before serving. Flavor was just ok. Will look for other roast beef recipes.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 9, 2009

needs a lot more seasoning. Turned out like a stew

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Jennifer Bennett

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Reviewed: May 8, 2009

This is one of the best ways for beef!

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 5, 2009

I sprinkled with the roast with salt and pepper and browned the roast first in olive oil. I loved it. I cooked on high for 4 hours because of time crunch. I added bread flour to gravy and cooked into thicken gravy. The thin gravy made the potatoes too mushy. I thought the thicker gravy would sit on top of the potatoes. I'll see tonight when we have leftovers.

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cocoakay

Home Town: Woodburn, Oregon, USA

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Reviewed: May 2, 2009

Just OK! Basically you are making beef stew in a slow cooker. Followed the recipe and added onions and garlic cloves - still very "average joe". Even my husband was not a fan and he is not the biggest critic!! The only recipe I have made so far that did not meet my expectation!!

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novanurse03

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Reviewed: Apr. 24, 2009

I make this with a cheaper cut like Chuck. It is pot roast recipe so using a pot roast seems prudent. The mushroom soup adds to the taste of the gravy very nicely. I brown the roast first thing in the morning and fry up an onion. A good yorksire pudding is also a must for us. I have put together my own never fail recipe for yorkshire pudding, heating the muffin pans with 1/6 full of olive oil at 425 before pouring in batter which has been refrigerated for 1/2 hour. The batter I make is 1 cup milk, 3 eggs, 1 cup flour, 1/2 tsp salt. I then bake them like a pie.. 425 for 15 minutes, 375 for 20. They will puff up very nicely and the entire ensemble makes a wonderful, very tasty meal with a veggie on the side and mashed potatoes.

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tj

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Reviewed: Apr. 19, 2009

My family thought this lacked a lot of flavor. The cut of meat is too expensive to come out just so-so. If I make it again, I'll experiment and add from the cabinet.

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LLisaLL

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

I found this when I was looking for an easy, tasty Roast Beef dish - and this was perfect! Extremely easy, and very tasty! This is my husband's favorite meal,once he came home and was hovering over the slow cooker exclaiming that he wished this smell came in a cologne! I add an extra can of cream of mushroom just to get extra gravy for our mashed potatoes! So Good!

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KellyJo

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Reviewed: Apr. 7, 2009

cooked for 8-9 hours and was still tough

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Jenifer

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Reviewed: Apr. 7, 2009

In a word...fabulous! Seasoned with salt, pepper, garlic and a bit of flour, seared for a couple minutes on each side. Mixed together can of cream of chicken, can of golden mushroom, couple soup cans of chicken broth. (Used these because that's what was in the pantry.) Carrots on the bottom of the crock pot, the roast and then the soup mixture. Almost 11 hours later when we got home from the office....I walked in and knew from the wonderful smell....whipped up some mashed potatoes....ta-da!!! Honestly, have never been a huge pot roast type of gal....thank you so much for an exceptional meal!!!

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Lisa

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Reviewed: Apr. 4, 2009

I've made this recipe using beef rump roast and it was a hit so I thought I'd try it with a venison rump roast. I did rub the venison roast with an onion soup mix first then followed the rest of the directions. When done I strained the liquid and thickened it a bit for gravy, but probably didn't have to strain it. Delicious and a big hit. I've used the leftovers to make 1) potpie 2) beef with veggies and dumplings/biscuits. Basically I just saute an onion in butter add the leftover gravy, add water if needed to thin, bring to boil. Add a bag of frozen mixed vegetables, thawed or clean your fridge and add the leftover meat, chopped. Serve over biscuits or add dumplings on top (or don't thin too much and pour into a large piepan lined with piecrust and top with second piecrust) - always nice to get a second easy meal. From now on I will make SURE I use a large enough roast to have leftovers!

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Chris W

Cooking Level: Intermediate

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Awesome Roast Beef

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