Reviewed: Dec. 15, 2009

went exactly by the recipe, my family loved it. Very tender and juicy. Great recipe

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CINDY031

Cooking Level: Intermediate

Home Town: Leitchfield, Kentucky, USA

Living In: Madisonville, Kentucky, USA

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Reviewed: Dec. 14, 2009

This is an awesome slow cooker pot roast recipe! 5 stars with no revisions. For extra credit, substitute beef broth for the water, and brown the roast in a heavy skillet first.

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Wuxxler

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Loganville, Georgia, USA

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Reviewed: Dec. 14, 2009

Fantastic!! Best roast I have ever made. I threw in one can of cream of celery instead of the 2nd cream of mushroom. Awesome!!

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Cathy

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Reviewed: Dec. 14, 2009

This was DELICIOUS. My husband and kids gave it 10/10. My son hates mushrooms still loved this sauce. My husband said it was his new FAVOURITE meal. I had less meat so I left out one can of soup and added a 1/2 pack of brown gravy. I also used beef broth instead of water and thickened at the end with some cornstarch and threw in some carrots half way through. YUM!

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Vancouver mom

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Reviewed: Dec. 14, 2009

I've made this many times and it comes out nice and tender every time.

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blackfairie

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 14, 2009

This was so good! I made it for a potluck and had rave reviews. It did end up making a lot of gravy but I just made mashed potatoes. I read other reviews and replaced the water with beef stock and red wine. I also dry rubbed some montreal steak spice on the roast and seared it on all sides before putting it in the slowcooker.

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Haster

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2009

Wow, this was fantastic!!! Note to self...be sure to trim the excess fat from the meat regardless of which cut you buy!

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CRYSK_68

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Reviewed: Dec. 13, 2009

i made this true to recipe. 2 cans cream of mushroom 1 envelope onion soup and I did add one envelope of Au jous. I added rosemary and tyme. I did not brown and it was fantasice. I did put in red potatoes, onion and carrots in the bottom of the crock pot. Really really good pot roast and I was skeptical.

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DARCIEN007

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Dec. 13, 2009

Maybe use 1 cream of mushroom & 1 Beef broth instead of 2 mushrooms Also beef broth instead of water.

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nfecgirl

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Reviewed: Dec. 13, 2009

Really Great! and so simple. I used 2 cans crm of celery soup and 1 packet mushroom-onion Lipton soup mix; also seared the meat before putting in crockpot and cooked 4 hrs. on high and 5 hrs. on low; the longer the better as some have said. Also added 4 medium potatoes and 1 1/4 cups water. This recipe gave us several meals for hubby and I, plus enough to share with my daughter's family.

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LAWSY1

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

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Reviewed: Dec. 13, 2009

Absolutely amazing! The roast came out so moist and delicious. I will definitely be using this recipe again. Thank you for sharing.

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Kimmietoes

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Reviewed: Dec. 13, 2009

Follow Rockee's and Wanda L.'s advice for using beef broth (instead of water), searing meat first, using McCormick's Bag 'n Season pot roast seasoning, and minced garlic.

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aurora46

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Reviewed: Dec. 11, 2009

This is a wonderful pot roast! It's extremely easy to make and has a great flavor. I don't usually add any water to mine, the juices from the meat are enough. If I do add liquid, it's beef broth for that extra flavor.

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Michelle

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Reviewed: Dec. 10, 2009

no doubt the best.tried many times.next time i will use 1/4 of mushrm soup n beef broth 1/2 can.added celery n chunks of onions/2 cloves of garlic i smashed n add carrot in the last 30mins.i need to use not mini carrots [optional]used 31/2 lbs of beef roast for 1a2kids dinner n 2kids for lunch next day.oh yeah seared the beef with butter then put in to crock pot 8hrs LOW.AWESOME

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SINGAPORE-MOM

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2009

Very very simple - very good. I followed the recipe, then towards the end of the cooking time I added some frozen baby carrots and peas, and some fresh mushrooms. Yum!

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MACFRODGE

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Reviewed: Dec. 10, 2009

awesomw...but add a can of beef brothinsteadof the water

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suzi

Cooking Level: Expert

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Reviewed: Dec. 9, 2009

easy and tastey

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Meredith

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Reviewed: Dec. 9, 2009

Love this recipe! My family LOVES IT! I tweaked it with the following: 1 can of mushroom soup, 1 cup of red wine, 2 sprigs of fresh rosemary and thyme, 3 large carrots (cut in 3 inch chunks). Cook on low for 8-9 hours. At the 6hr mark, I added small potatoes to the pot. When done, I strained the juice and reduced to half for an incrediable sauce.

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Carolyn Moore

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Reviewed: Dec. 8, 2009

Excellent roast recipe! I used a 2.5lb roast, 1 can of soup, 1 cup beef broth & half a packet of onion soup mix. About 2 hours before serving I added baby carrots, potatoes, celery & onion. Was delish, best part was definitely the gravy!

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