Reviewed: Nov. 10, 2009

This turned out really good! I added 1 1/2 c. water, can of cream of celery soup, garlic, basil and parsley.

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Reviewed: Nov. 6, 2009

First time ever making a pot roast. Followed the recipe along with 1 cup of water added. This was better than any pot roast i have had in 31 years!! My husband loved it, which was a suprise because he is very picky with his meat. I will continue to use this recipe everytime i make the pot roast!!

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jilly mac

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Reviewed: Oct. 23, 2009

We followed it exactly and it was great. Will be used again and again.

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KLT

Cooking Level: Intermediate

Living In: Lacey, Washington, USA

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Reviewed: Oct. 18, 2009

Excellent busy day recipe. I had two sheet cakes to make, so I put this in the crock pot first, then worked all day on the cakes. At suppertime, all I had to do was throw a salad together and I fed 5 people! Everyone loved it!!!

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DMFOOD

Cooking Level: Professional

Home Town: New Castle, Pennsylvania, USA

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Reviewed: Oct. 18, 2009

I couldn't believe how this roast turned out! It was so moist & tender! My husband had some left-overs the next day & he said he was surprised that it was still as moist as it was the day I made it. I did add a can of beef broth & a couple of beef bouillon cubes. I also added a little water as well. I used onion mushroom soup mix & added in a can of sliced mushrooms as well. I used a whole bag of baby carrots. It was superb & I will most definitely make this again!

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Hoosierchic

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Reviewed: Oct. 17, 2009

so tender very good!!!!

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pocahontas_momma

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Reviewed: Oct. 12, 2009

Easy and excellent

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rsogburn

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Reviewed: Oct. 11, 2009

very good and very easy! I used the recipe exactly and cooked on high for 5 hours. everyone loved it! thank you!

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dena

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Reviewed: Oct. 10, 2009

have done this for years is a great no brainer recipe.

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Laughingeel

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

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Reviewed: Oct. 10, 2009

Too much sodium

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Hunter

Cooking Level: Professional

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Reviewed: Oct. 9, 2009

For those of you who read Cooks Magazine, it's a mistake to include the vegetables with the beef in a slow cooker recipe. They end up as mush after a 5-8 hour cycle. The solution is to toss the veggies in a little olive olive with herbs and fresh garlic. Put them in a foil package on top of the beef. This prevents them from becoming soft which would normally happen if they soaked in the juices from the beef. In other words, perfect roast and veggies!

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the connasewer

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Reviewed: Oct. 8, 2009

I've been making a recipe like this for years but mine calls for Golden Mushroom instead of regular Mushroom and a can of French Onion soup instead of the dry onion soup mix. I always had a lot of gravy ... in fact more than enough to sop up with biscuits. I think the next time I make this I'll try regular Mushroom soup and the dry onion but I'll probably add a little water to the recipe. This makes the house smell sooooo wonderful. Yum!

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PATWEIGAND

Home Town: Evansville, Indiana, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Oct. 8, 2009

I came across this recipe one day the only thing I do different is I bake the potatoes and carrots seperate, I will never make roast any other way then this one, the roast stays nice and juicy and you dont have to make gravy. Even my picky 12 year old eats this!

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Daniela

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Reviewed: Oct. 8, 2009

I have been making this recipe for years! Everyone loves it. I do change it a bit. I don't put carrots or potatoes in the crock-pot. I add 1/2 cup of white wine to the soup mix which gives it a little more liquid and a wonderful flavor. 1/2 hour before the roast is ready I add 8oz of sliced portobello mushrooms to the pot and when finished serve over egg noodles! Delish!

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Ilene

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Reviewed: Oct. 8, 2009

I also have been making this for years. The only change I have made is I prefer Campbells Golden Mushroom Soup. The Golden Mushroom soup gives it a much more beefy taste and the gravy it makes is absolutly yummy!

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Connie

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Reviewed: Oct. 8, 2009

I have been making this for years, and it is a Sunday dinner favorite with my family. I have cooked it on low for 8 hours and on high for 4 hours. I think the high on 4 hours works better. The meat tends to get overdone when cooked on the low setting. I also brown the roast first.

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mom the cook

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Oct. 8, 2009

This is almost my Jewish Mother's recipe and by definition, Jewish mother's MUST make a great pot roast!. She uses Campbell's Golden Mushroom soup, a package of dry onion soup mix and 1 can of water. Then add whatever veggies/potatoes you have on hand. I usually use a rump roast. Sear the meat 1st on the cook top in a bit of oil and then bake it in a covered casserole for 3 hours at 325 degrees. It is always delicious.

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lindah

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Reviewed: Sep. 10, 2009

I could not get over how easy it is. It was a wonderful meal. I made it for a couple of get together dinners and everyone loved it. This is a must try meal!!!!!!!!!!!!!!

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tressa

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Reviewed: Jul. 30, 2009

Very simple, but delicious! There were no left overs...my mom and brother just kept eating and eating. My finacee wants to have it sometime when we have his parents and brothers over too. Great flavor and all without heating up the house.

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Julia

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Haines City, Florida, USA

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Reviewed: May 12, 2009

This recipe is a great base! I've made it three times so far and it's gotten better every time. This is what I found out: It definitely does need at least a half a can of beef broth to cook in (a whole can works best). I followed another reviewer's advice and used McCormick's Montreal Steak mix on the meat first, and this gave it just the right kick (not spicy, but flavorful). I also followed another reviewer's advice and added small golden potatoes and celery. Another tip would be to buy the low salt version of everything, since the extra salt is not needed. My finicky husband and all my friends love it!

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Michelle

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Campbell's® Slow Cooker Savory Pot Roast

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