This is a Great recipes! I made this last night. I made this for myself. I live alone. But anyway I was think what I want to make for dinner last night I was thinking pot roast. So I look on here. So I try this recipes. And My pot roast came Great!!! And this is a easy recipe.

Ok i don't think it is even necessary to review this since 3,000 people have already, but i loved it. I did not have all the ingredits so i used cream of brocli and cream of chiken. I browned the raost added potaotes, carotts,and onino on the bottom and cooked on low. Like others the gravy was runny i added flour like others suggested after it was done and it was great

this was absolutely delicious. i finally got a crock pot the other day and couldnt wait to try it out, chose this as the first meal to fix in it and it was the right choice to be made.. i didnt have a huge lump of roast but i still used the same amount of soup and soup mix... it came out wonderful, tender and juicy and full of flavor.. i lined my crock pot with one of those oven bags like someone suggested and clean up (aside from what i spilled all over the counter and floor lol) was a breeze, just take it and toss it... this is definitely going in my favorites... thanks a heap for this awesome recipe!

This was outstanding! I will never cook pot roast another way. Even the picky picky kids who turned their noses up at first LOVED it! I am NOT a fan of mushrooms, so I put the soup through a strainer to take out the mushroom pieces. Worked perfectally. Still had the flavor, but no mushrooms. Not only is this a keeper, but a recipe I will pass on to family and friends!

Excellent! When I don't have all the ingredient called for in the recipe, I adopt. I used 1 can of celery soup plus 1 can of beef broth. I was out of onion soup mix so I chopped up 1/2 of a white onion. Before I put the pot roast in the slow cooker, I coated it with McCormick Montreal seasoning (mostly chunky black pepper and garlic) and coated again in flour. Seared the 3 1/2 lb pot roast on med high heat on all sides for about 10-12 minutes. When I put roast in the crock pot the liquid did not cover the meat. I rotated the meat 3-4 time in the 6 hours I cooked it. Put the heat up to high for the first 4 hours than to low to the last 2=hours. By the tine was fully cooked The liquid had increased to cover the meat. The gravy need thickener and it was really awesome! Even my very picky (11 year old) grandaughter loved the meat. Served over mashed potates and side of fruit - - WONDERFUL! Will wait a couple days and have the left-overs over rice.....can't wait;)

forgot to say i season it with crushed garlic and seasoning salt!!

This was my first time to make pot roast and it came out wonderful. tender and delicious. I read the reviews and took some tips from them: I used bottom round, 1 can of cream of celery, 1/2 can of golden mushroom and the onion packet. no water added. after 5hrs on low, I added potatoes, carrots and celery. cooked for additional 3hrs. My husband loved it!!

What can I say that 3000+ people haven't already said?! I used just 2lbs of roast, so cut back on the soup (low sodium cream of mushroom) half an envelope of onion soup mix and some chopped up red potatoes, onions and carrots. Skipped the water by accident, and gravy consistency was perfect! Quick and easy to prepare in the morning and come home from work to a fine dinner. Plan to experiment in the future with different soups/soup mixes... Thanks!

Turned out great! I'm not good with making gravy, so this was PERFECT. The gravy that it made was great! I added carrots about half way into the cooking and next time I'll add a can of mushrooms. Great recipe!

I don't know what I did wrong, but the roast was floating in water and it was so dry and tasteless. My husband tried adding all kinds of spices and draining the juices and only then did it became edible.

Excellent!!! My husband told me the gravy was awesome and the meat was incredible... enough said. =) I did brown the meat before cooking and used cream of celery soup. While it was cooking, I whisked in a little flour to help thinken and kept an eye on it to make sure it was thickening up a bit. Never make roast any other way!!! Thank you!!

This recipe so simple & delicious! Since it is just my husband and I, I half the entire recipe (except the onion soup mix). I opt for the low heat setting and let it sit for 8 hours.

This was very good and super easy. I'm not the greatest at making gravy so this is nice because it already has gravy so I don't have to worry about that! This is the only way I make roast now.

Takes no time at all to throw this together. I used a chuck roast and it was good, however, I think a better cut of meat would have really made a difference. My husband loved it.

Excellent and VERY easy to make!

This had really good flavor, the meat was really good (I used a turkey roast and substituted the cream of mushroom for cream of chicken and it was really good but still watery...

This is by far the best pot roast I have ever made...and so simple!!! I have made this many times and my family always enjoys it. The only thing I do different is to put it in the crock pot the night before and let it cook all night. By dinnertime if falls apart...and melts in your mouth!

This recipe was great. The only thing I had to change was the can of cream of mushroom soup to cream of celery, because my husband does not like mushrooms. I will always use this recipe from now on. Thanks aebickham

This is an AMAZING recipe! I have made it dozens of times and it is always a hit! I love that it's so easy and takes such little effort. The cut of meat I use is bottom round. I have found that there is very little fat in this cut of meat which means no trimming and no mouth full of wobbly fat when you go to eat it. Most people think that you need the fat to keep the meat juicy and tender but the gravy that is created using the soup mixtures and the natural juices from the meat keep it nice and tender and juicy. If I could give this recipe 10 stars I would!

Turned out great. I did flip my roasts a few times during cooking but will use again and again. It did take about 7 to 8 hours on low.