Reviewed: Oct. 21, 2009

This was so freaking awesome. I can't wait to make it again and dare I say tweak some minor things? I hate to mess with something that turned out so well but I also wonder what a few key ingredients could bring to the table so to speak.

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MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 21, 2009

this created the weirdest texture ever... not too pleasant

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timhensonjr

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Reviewed: Oct. 21, 2009

This is a great recipe, there are never any leftovers from this one!

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reneez

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Reviewed: Oct. 21, 2009

This recipe was great! Thanks.

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Mollygil

Cooking Level: Intermediate

Home Town: Bristol, Pennsylvania, USA

Living In: Ludington, Michigan, USA

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Reviewed: Oct. 19, 2009

This was my first pot roast in a slow cooker, and it turned out great! I followed the recipe kind of, but used some suggestions as well. I seasoned the beef with burgundy beef rub, salt, and pepper before browning it on all sides. Put some carrots and onions in the slow cooker, put meat on top, and substituted beef stock for water in the recipe. I cooked it for 8 hours, and it was very tender and flavorful! I didn't master thickening the gravy though. I tried cornstarch but next time I think I will try using flour instead.

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Shannon

Cooking Level: Beginning

Home Town: Charleston, Illinois, USA

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Reviewed: Oct. 19, 2009

have made this twice -- great with french bread or pistolettes for sandwiches on game days!

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babydollmac

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Reviewed: Oct. 19, 2009

Absolutely wonderful! I never made a roast on my own before and it turned out excellent, very moist. Even used some of the drippings to make my own gravy. Even a 5 year old loved it! My roast was 2 1/2 lbs, and used ingredients as listed in this recipe, and it was perfect. Wouldn't change a thing!

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Jenelle530

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Reviewed: Oct. 19, 2009

I love this recipe! It is so easy and very tasty! I used the Campbell's Cream of Mushroom with Roasted Garlic instead of the regular cream of mushroom and it was delicious. I served it with mashed potatoes and green bean casserole. I think next time I am going to add carrots, potatoes, onion and celery to the crock pot. I will use this again for sure!

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Tiffany

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

This is great! The perfect slow roaster recipe. I dredged it in flour seasoned with cracked black pepper, and seared it on all sides first. Used 1 cup beef stock 1/4 cup red wine instead of water.I put cut up potatoes, onions, baby carrots and mushrooms on bottom of crock pot with seared roast. The flour dredging and searing make the gravy a perfect consistency and the stock and wine give it that extra rich flavor. I've made it with different cuts of pot roast and the cooking time varied with the cut, but every time it came out jsut deliciously!

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DAKI17

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Reviewed: Oct. 18, 2009

This was the best roast I have ever made!! I used beef broth instead of water on the advice of other reviewers, I used a bottom round roast and it just fell apart it was delish!! My whole family loved it even my picky 6 year old who hates meat loved it and the gravy was the best. Thanks for the great recipe. I made the Scalloped potatoes and onions from this site they went great together.

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nancy

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 18, 2009

Really good. I added 3T of cornstarch to help thicken the gravy then added a half block of cream cheese and about 1/3C sour cream. Served over noodles.

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ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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Reviewed: Oct. 18, 2009

This is a pretty good and very easy recipe. I didn't have the soup mix, but it wasn't needed. I put seasoning in it, and it tasted good. Fo my tastes, the soup mix would've made it even saliter than it is! but overall really easy, and really good. will make again!

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Ms KeKe

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

This was my first pot roast ever. I added a bunch of vegetables to the bottom of the slow cooker (carrots, onions, potatoes, mushrooms). The middle of the roast was pretty dry, so I think I need to baste it more next time.

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MegMkrt

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wheaton, Illinois, USA

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Reviewed: Oct. 17, 2009

Really Good! I used a 3.5lb or a little bigger English Roast. I coated it with flour and put in the slow cooker without browning it. I used beef broth instead of water and added a few splashes of worcestershire sauce. It was so soft, I had it in the cooker on low for about 8-9 hours. I then served it over some egg noodles, next time I will serve it over mashed potatoes, but I will also add mushrooms to the pot. Excellent Roast!

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USEREMILY3260

Cooking Level: Expert

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Reviewed: Oct. 17, 2009

This recipe is excellent!!! I am a novice cook and this is my first pot roast. I made a few modifications based on past reviews: Used low sodium beef broth instead of water; with 3 hours left, added oven roasted baby red potatoes, small bag of baby carrots, one cup of onion, and 8 ounces sliced mushrooms. Also put flour and garlic powder on the roast and browned it in olive oil. Kept everything else the same and came out amazing!!! Thanks for the recipe!!!

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KristiC143

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Reviewed: Oct. 17, 2009

I thought this was very good. I did change the recipe slightly. I used McCormick's pot roast seasoning mix instead of the dry onion soup. I also used some seasoned meat tenderizer on the meat before placing the other ingredients. Will definitely make again.

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Nikki

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Reviewed: Oct. 16, 2009

I'm in Australia so I'm not sure if perhaps my cut of meat being just a piece of "roast beef" was much different from that used in the original recipe. Regardless, I made no alterations to the recipe and found that the meat was completely tasteless and the sauce too thin and unusable.

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Paula Carlton

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Reviewed: Oct. 16, 2009

My family and I didn't care for this much at all. Maybe it was the cut we used (rump roast). It was very flavorless despite my rubbing the roast down with seasoning salt, pepper, garlic, and onion before adding to slow cooker. I also floured the roast as many reviewers mentioned the thinness of the sauce by end of cooking - this made no difference, it was still very thin. Probably won't make this again. No one had leftovers.

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Sass

Cooking Level: Intermediate

Home Town: Weymouth, Massachusetts, USA

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Reviewed: Oct. 16, 2009

EXCELLENT RECIPE! Slow cookers and I are not normally friends, but this has given me a leg-up on my soon to be slow-cookin' sidekick. I used a chuck roast and followed the recipe to the letter. Did not experience any issues with saltiness. The flavor was nice and rich and full bodied. Made excellent gravy for the veggies I made on the side. Thanks for posting such an easy and excellent recipe. Will be a permanent addition to my recipe box!!!

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