Campbell's - I have cooked many of your recipes before with varying rates of success and although this was good and savory - it still needs a liquid ingredient. An expert cook may know this but a novice may not. I started this recipe at 8am INCLUDING an added 1/2c beef broth (using 1/2c water and 1 tsp beef boullion) and turned my crockpot on low. Around noonish - I checked it and it was looking pretty dry. In my haste - I added (apprx) another cup of water - I literally filled a drinking cup with water and poured/stirred it in - so I'm guessing it was close to a cup measurement. It was still awesome and your house smells delicious. Other than the liquid addition (and going reduced sodium but not reduced fat soups) I didn't change a thing. A very easy "winter" dish to make!

Yummy! This was very good and tender (and easy). I added beef broth, a large onion, some celery and garlic. My family ate this with gusto.

I have been making this exact recipe for years, and so did my mom before me. It was a favorite of my brother and I growing up. Althought others have suggested adding some form of liquid to the meat there is no need to do so. As long as you cook on low your meat will come out perfectly tender 6 to 8 hours later. I have cooked smaller roasts for slightly less time, and much larger roasts for a few hours longer, adding an extra can of soup or the larger roasts. The only change we make is that we don't pour the mixture in then coat the meat with it. We do as follows: 1. Line baking dish with aluminum foil (make it lon enough to wrap around the meat) or one of those reynolds oven bags 2. place the meat in the baking dish 3. spread the cream of mushroom soup over the top of the meat and down the sides 4. sprinkle onion soup mix over top 5. add veggies around meat 6. wrap and tent the meat with the aluminum foil or close the oven bag 7. Cook at 275 for 6 to 8 hours ENJOY!!!! If done correctly the meat comes out so tender it melts in your mouth and it makes its own gravy. My brother and I called this stringy meat when we were little because it literally falls apart and almost looks stringy.

I have been making this recipe for years. Before bed I prepare it. Line a small roast pan with foli ( enough to cover everything) add your meat, potatoes, carrots along side of meat. Mix onion soup with cream of mushroom soup and pour over everything, In the morning before I go to work I pop it into a 275 degree oven and slow cook for 6-8 hour. When I get home from work, make a few rolls and your meal is ready. Perfect gravy, perfect meat & veggies. Simple and easy. Great to make a beef pot pie with any leftovers, just slice everything and add to pastry.Bake at 400 for 20-30 minutes.

My kids LOVED this recipe! And believe me they are not easy to please. I added two cans of the mushroom soup because one did not even coat the meat. I also only cooked on low for 6 hours because it was cooked by then. If I had cooked the full 8 hours it would have been overcooked. Will definitely make this again!

I'M A FIRST TIMER AND SURPRISED MYSELF WHEN I MADE THIS IN MY NEW SLOW COOKER. MEAT CAME OUT FORK TENDER,ALSO ADDED AN YELLOW ONOIN FOR FLAVOR.WILL USE THIS RECIPE AGAIN.

Needs more seasoning - maybe a rub on the roast.

very good, but i added celery and some water to the recipe; turned out fantastic

Personally a bit salty for my taste, so I may consider adding 1/2 or 3/4 of the onion mix pouch next time. Otherwise it made a great tender pot roast - didn't even really need a knife because it was just breaking apart (that's a good thing!)

My husband loved this one--the gravy that it makes is the best part.