Reviewed: Mar. 4, 2009

The beef was very tender and the broth was quite tasty. Overall this recipe wasn't as good as I thought it would be from reading the other reviews. I probably wouldn't make it again.

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JENNKENN

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Milford, New Hampshire, USA

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Reviewed: Mar. 4, 2009

This was very good. I added potatoes, carrots, onions and a couple of stalks of celery. I added onion soup mix with a cup of burgandy wine. It was delicious! I made pot pies with the leftovers.

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Debbie Mailloux

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Mar. 3, 2009

I make this roast often and found its even better if 1 pkg of lipton onion soup is put on top of the roast and then the mushroom soup. I have also used a can of coke instead of beef broth. Make the roast real tender and tastes great.

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Karen

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Reviewed: Mar. 3, 2009

This is a Pot roast recipe that can be done in many ways. To the person looking for other suggestions to Cream of Mushroom soup-try Cream of Onion or Cream of Celery. Another twist would be to just use the dry onion soup mix with enough water to just cover the beef and cook the recommended time. Remove the meat and add sour cream with a little horshradish sauce to the remaining liquid to make a creamy gravy with a kick.

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pch517

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Reviewed: Mar. 2, 2009

I make this quite often in the winter months, but also add a pkg of dry onion soup to the soup. Wow...it really raises the bar on it then! Very good

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debbiewo

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Reviewed: Mar. 2, 2009

I doubled the soup and I thought it was delicious. My usually carnivorous husband did not agree.

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SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

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Reviewed: Mar. 2, 2009

I have used this recipe for years. It never fails. You can also use 1 can of Golden Mushroom soup along with the 1 can of Cream of Mushroom soup and use 1/2 c. to 3/4 c. of water if you don't have beef broth on hand. If you don't have a slow cooker, you can also bake a 4-5 pound roast in a 325 degree oven for approx. 4 hours It's a wonderful recipe!!! Thanks for sharing!

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Marsha R.

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Rowlett, Texas, USA

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Reviewed: Mar. 2, 2009

To the person who claims this was dry.I dont know how you can get a dry roast out of slow cooking,I cant see it being possible.You must of done something wrong.Next time try adding a little xtra liquid and make sure you put it on low.By the way the recipe was very good.

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sally

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Mar. 2, 2009

I never found it neccessary to add any licquid other than the mushroom soup. The juices from the meat and vegetables create enough licquid, potential gravy for the potatoes. I add the carrots with about 3 hours of cooking time remaining. I prefer them el'dente not mushy.

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Chris

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Reviewed: Mar. 2, 2009

I've been making this roast for years and it is wonderful. The house smells great and makes everyone ansy to eat! I also put the roast together and cook it in the oven for 3 hours, (an hour per pound) and it is ready for a wonderful Sunday lunch. This is a great pot roast.

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FLORAB

Cooking Level: Intermediate

Home Town: Chicopee, Massachusetts, USA

Living In: West Springfield, Massachusetts, USA

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Reviewed: Mar. 2, 2009

I liked this recipe because it did not include onion soup mix. My hubby can't tolerate it. Very easy and if you want added flavor season the roast with a rub before placing it in the crock.

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GrammyPieya

Cooking Level: Expert

Home Town: Duquesne, Pennsylvania, USA

Living In: Latrobe, Pennsylvania, USA

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Reviewed: Mar. 2, 2009

For the time and effort that goes into this recipe, which is pretty minimal, the results are great. I dredge the roast in flour liberally seasoned with black pepper, garlic powder and paprika. Then I brown the roast on all sides. I mix the mushroom soup with the beef broth to remove the lumps, pour over the roast, then top the roast with 1/2 pkg of onion soup mix. I cook mine on low for 8-9 hours and we always enjoy it.

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June K

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Reviewed: Feb. 16, 2009

Instead of cream of mushroom, I used golden mushroom soup. Based on other's feedback, I doubled the soup and broth, and added a packet of dry onion soup mix. I threw in some chopped potatoes and carrots for a stew - it was AWESOME! I'm making this again next week for a camping trip, guaranteed to please tired, hungry hikers :) :) :)

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ENOXALLEN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 11, 2009

I absolutely LOVED this recipe. I took other people's advice and also added the McCormicks Steak spice (gave it a great kick!), potatoes, carrots and mushrooms. I also added 1 package of onion soup mix. I cook on low for 9 hours and when I came home from work, it was SUPER moist and had amazing flavor!

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Jo

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Reviewed: Feb. 11, 2009

I've made this roast beef many times. My husband and I love it! I also add carrots, potatoes, and onions that way I don't have to make anything when I get home from work. I don't even brown the meat b4 putting it in the crock pot and it still comes out great! It is easy and tasty!

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Carebear05

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Reviewed: Feb. 1, 2009

I have mixed feelings about this recipe. I wouldn't say it was awesome, but okay. A simple recipe when I don't want to think to hard. I have to say everyone in my family liked the meat. My picky 3yo even ate it. Which he never eats meat. The broth/gravy is really thin. I would have like to have it thicker so I could use with the potatoes. I probably won't make again.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

Excellent! I followed the recipe as written, with one modification: I rubbed the roast (upper round) with Montreal steak seasoning before searing it and putting it into the slow cooker. I did not add any veggies - just the soup and broth. I expected it to taste like pot roast, but it ended up a bit closer to roast beef than I had anticipated, but I think this depends entirely on the cut of meat used. The gravy, by the way, is super - just put it on the stovetop and add some corn starch mixed with cold water, and bring it to a boil. Perfect for mashed potatoes, and for hot roast beef sandwiches the next day.

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JAMESMUM

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Reviewed: Jan. 20, 2009

This was the most tender roast I've ever had. It was so nice not having to make gravy since the broth and soup do it for you. I added 2 cans soup and cut up 1 package fresh mushrooms. I also added in 1 sliced onion which I'll leave out next time. The onion soup mix was enough. This is the only way I'll make roast now!

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