Reviewed: Jun. 18, 2013

Type of Roast makes a difference! Made this twice. Once with your standard Chuck Pot Roast cooked on low for 9hrs. It was good, still a little tough so let it go for 2 more hours on high, then it was better. Flavor was also just good, not special, just good. The second time I used a Round Tip Roast. I don't recall time and temp settings but it was Lick Your Plate Delicious! Seriously, I did. With that type of roast it's on my favorite meals list. Yeild: From a 3.25lb roast we had (for 2 people) generous servings for dinner, leftovers for lunch, leftovers made into Shepherds pie for dinner and another lunch, and still had at least 2 cups yummy gravy left.

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Reviewer:

cnjtnt

Reviewed: Jun. 17, 2013

It tasted like a pot roast with a can of mushroom soup poured over it. Not good at all.

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Reviewer:

Sheree

Reviewed: Jun. 11, 2013

I enjoyed this recipe, but feel there is too much hype around it. The pot roast was good and tasty, but definitely not the best pot roast I have ever had. I would make it again though, as it was very simple and a nice meal.

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Reviewer:

SammyPaul18

Reviewed: Jun. 3, 2013

Wanted something different and it definitely was not what I was expecting. Some reviews said you couldn't even taste the cream of mushroom soup, but we did. In my opinion it was more like beef stroganoff then a pot roast. I'll be sticking with my original recipe, but thanks anyway for the recipe.

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Reviewer:

ginnybaby19

Cooking Level: Expert

Living In: Steubenville, Ohio, USA

Reviewed: May 26, 2013

I made this today for Sunday dinner. It is a winner. I didn't deviate from the original recipe. The recipe recommends a 5lb roast. However, the largest one my grocer had was a 3lber. I had much too much gravy. But the roast and it's gravy was delicious. Thank you to the reviewers who suggested braising the meat before placing it in the slow cooker. I am a beginner and steps like this I would not have known. I will be making this one again.

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Reviewer:

anna

Reviewed: May 18, 2013

AMAZING! Usually, beef cooked in the slow cooker tastes dry to me. I don't usually like it. My ex-mil recommended this recipe and so I tried it. It was fantastic! Moist and made a delicious gravy!

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Reviewer:

AUTUMN800

Cooking Level: Expert

Living In: Dunstable, Massachusetts, USA

Reviewed: May 16, 2013

I've made this recipe a couple of times now, and it keeps getting better. Each time I used a 2.5 lb chuck roast, but the first time I was pressed for time and cooked it using the high instructions. The second time I cooked it 8 hours on low and WOW. What a difference. The meat literally melted in my mouth. I also seasoned the meat with garlic powder, onion powder, salt, and pepper and seared it on all sides, cut little slivers of garlic and stuck it into holes I cut in the meat, swapped out the water for equal parts of red wine and beef broth, and added a tbsp of Worcestershire sauce. My boyfriend said it was the best pot roast he's had and I couldn't agree more.

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Reviewer:

Lconroy41

Cooking Level: Intermediate

Reviewed: May 3, 2013

Delicious and versatile. Added carrots and onions, cooked about 9 hours. I used a 3lb chuck eye roast so I halved the soup and water.

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Reviewer:

ellybelly310

Reviewed: May 1, 2013

This recipe is great and so simple! We have made it twice now and we love it. Two things I did differently, used 1/4 cup beef mix instead of onion soup mix (simply because I tend to have beef mix on hand before onion soup mix), second thing - to the people complaining that the gravy is too watery, I add 1/4 cornstarch (mixed with a tiny bit of water of course) to the crockpot when it's nearly done cooking, VOILA gravy is perfect!

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Reviewer:

Christan

Cooking Level: Expert

Reviewed: Apr. 27, 2013

It was just blah...maybe I am used to another kind of meals, but at least I did give the recipe a try. My husband liked it though, but I would not do it again.

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