Reviewed: Dec. 25, 2007

I used a 5 pound sirloin roast cooked on low for 8 1/2 hours. It turned out tender and juicy, but it didn't have a lot of flavor. Next time I'll try adding a few things. I can't complain it took no time to prep and cooked while I was at work for a very good dinner.

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hungryguy

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2007

Very easy. My parents were coming over for dinner and I had to work all day. I put the roast in the crock pot with red potatoes and carrots and onion. I made it exactly how the reviewer tryittonight made it and it was excellent. The house smelled great and everyone loved it. Will make again.

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Hokies

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Reviewed: Dec. 16, 2007

Loved the flavor of this recipe. At first I was concerned because I did not feel there was enough liquid to make it juicy, but that was not the case at all. I skipped the potatoes and celery as I made mashed potatoes with the roast. I will definitely be making this again, probably in the next month.

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ALINCA5512

Cooking Level: Beginning

Living In: La Habra, California, USA

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Reviewed: Dec. 15, 2007

Such a wonderful Recipe, my mother in law came down and i cooked this it was just perfect, i used just a tad more Beef broth then suggested and it turned out awsome!!

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hashi

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 13, 2007

Loved this recipe as is, recently tried it using tenderized beef stew meat...awesome, the smaller pieces allow for the seasoning to get through the meat better; served over rice

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DBEWLEY389

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Reviewed: Dec. 3, 2007

This wasn't spectacular, but it was easy and good.

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Dec. 3, 2007

My grocery store was out of condensed beef broth, so I substituted beef consome instead. It was rich and delicious. I cooked for 8 hours on low, but probably could have done longer or on high for awhile. It didn't fall apart like I expected it to. Could have been the roast itself....very tasty and sooo simple!

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mommy3

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Reviewed: Nov. 29, 2007

I used this recipie a little over a year ago and since then it has been a favorite in my family since. We like to have extra gravy so I usually double the cream of mushroom and the beef broth and pour in an envelope of onion soup mix. It seems to add a little more taste.

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dawnhelle

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Reviewed: Nov. 25, 2007

I also didn't have a can of beef broth so i used 3 packets of beef bouillon and also added a packet of dry onion mushroom soup with two cups of hot water as suggested previously. I also rubbed the beef with spicy montreal seasoning. The gravy was delicious. I only allowed this to cook for 5 hours so this was not as tender as i expected it to be. I probably would have rated this a 5 if i had let it cook longer.

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CGARCIA1

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

Okay on the first try, but on the 2nd try I added an onion and baby carrots, and substituted another can of beef broth for the cream of mushroom soup. This suited my family better, and made a delicious broth base for the gravy.

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jill

Cooking Level: Intermediate

Living In: Jackson, Mississippi, USA

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Reviewed: Nov. 23, 2007

This turned out wonderful. I used Cream of Onion soup instead of mushroom (guests are not a fan of mushrooms) and rubbed the roast in McCormick's Montreal Steak Seasoning before putting it in the slow cooker. I also added carrots and new potatoes. Again, everyone wanted seconds. It was perfect!

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KIMLEI

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Nov. 22, 2007

Not wonderful - just average for me, sorry.

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Carriep63

Cooking Level: Beginning

Living In: Kenosha, Wisconsin, USA

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Reviewed: Nov. 10, 2007

Lot's of compliments - kids loved it!

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rocky49152

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Reviewed: Nov. 6, 2007

This recipe is definately a keeper! It's effortlessly fabulous. The meat s out so moist it literally falls apart and full of wonderful flavor! A favorite dish all around for ease in preparation and wonderful flavor.

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Dr. Westcott

Cooking Level: Beginning

Home Town: Pocatello, Idaho, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 5, 2007

Oh my! This was delicious, but I made it Tryittonight's way, adding potatoes, onions, carrots, & celery; cream of mushroom soup/onion soup mix; sliced onions on top. I also cut slits in the meat for whole garlic cloves. So tender and the best flavor! Yum, yum, yum!

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Marilyn

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 30, 2007

Fabulous! I used two cups of water and three teaspoons (cubes) of bouillion with two cans of mushroom soup and two envelopes of mushroom onion soup mix. It was absolutely delicious with noodles. Will try turning the leftovers into soup/stew tomorrow evening. Thanks much ~ it was reminiscent of my mum's roast.

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Karen

Cooking Level: Expert

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Reviewed: Oct. 29, 2007

This is a great recipe for roast. I have also added 1 small bottle of A-1 steak sauce. It gives it a whole other flavor and the gravy is very yummy.

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MARIANNE22

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Portage, Indiana, USA

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Reviewed: Oct. 28, 2007

Awesome recipe! I put garlic cloves into slits in the beef for more flavor. I also took another reviewers advice with 2 packages of onion soup mix, potatoes, and I added broccoli. It was so good, me and my boyfriend ate the whole thing in one sitting!

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Mel

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2007

Absolutely the best! My new favorite!!!This was a definite keeper at my house. The only things I did diffrent is seasoned the meat with lots of Montreal steak seasoning and then browned it very good on all sides first. Also added a cup of sliced fresh mushrooms a couple of hours before it was done. The seasoning made the meat very flavorful. What an easy and yummy dinner.

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