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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Reviewed: May 5, 2009

Just had this tonight! It was excellent! I added about a 1/4 cup water and a few onions. I also seasoned the meat a little. I only made a 1.5lb roast and coooked on low for about 6 hours. It was very tender and juicy. Will make again!

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kim6300

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Reviewed: Apr. 24, 2009

I added a cup of beef broth like some of the other reviewers suggested but it was just too much liquid. Everything turned out really good but I think next time I would add only a fraction of that liquid. Or add it slowly throughout the day. Overall very good and easy recipe.

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Sweetiebeak

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Reviewed: Apr. 22, 2009

This is such an easy recipe. It turned out great, the flavor was wonderful. Only change I would make is adding some beef borth.

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sdcross

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Reviewed: Apr. 7, 2009

WOW! Campbell's you did it again! Another GREAT recipe! My hubby hates mushrooms and onions and he said this was better than mine! LOL. The only thing different I did was sear the meat before I put it in. A++ Recipe! Thanks! (and NO, I didnt add extra liquid and stuff like other people had said to, you don't need it!)

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~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Reviewed: Mar. 29, 2009

Horribly dry meat when I was finished...and the potatoes were mushy. Not sure what I did differently, as I was encouraged by the other reviews.

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Nicole

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

My complaints are in regards to the gravy. I was unsure about using cream of mushroom but went ahead and made the recipe as instructed the only change was I added some celery and a little water (water was unneccessary). It wasn't a beefy thick gravy, it was murky and I had to doctor it up with sugar, salt, and pepper to make it taste decent. There is actually a recipe on the Lipton Soup Mix that I'd try, basically this recipe sans the cream of mushroom. Chuck is always good so no complaints about the roast itself. In regards to the people who had to add liquid, I believe it's probably because you don't have a tight enough fitting lid, because the roast itself created A LOT of juices, no additional liquid required at all...

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ROSA107

Cooking Level: Expert

Home Town: Fairfax, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Mar. 16, 2009

The left overs also make a great beef soup. Use the left over meat, add more veggies and use the leftover gravy in the soup. Very savory.

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Brenda

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Reviewed: Mar. 8, 2009

Didn't seem like enough liquid at first, but turned out ok. Roast was a little dry, perhaps due to the low level of liquid. If possible, re-baste the roast from time to time, or add additional liquid to keep everything moist (I'll try beef broth next time).

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stwhiteisme

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Reviewed: Mar. 7, 2009

Doubled sauce per other viewers suggestions. I didnt half the potatoes, just threw the whole reds in and used a bag of baby carrots. Turned out AWESOME

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hbertschy

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Reviewed: Mar. 6, 2009

It was an okay recipe, but I could tell it was going to be a little bland so I added two beef bullion cubes, a dash of bbq sauce, and some steak house grinder and it was good. So if you follow the recipe its going to be a bland.

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TiMbOs Mama1

Cooking Level: Intermediate

Living In: Methuen, Massachusetts, USA

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Reviewed: Mar. 5, 2009

This was a big hit with the family. Based on reviews that said it needed liquid I added 1/2 cup of veg stock. That was NOT needed. There was way too much juice in the bottom of the crock pot after. Next time I will follow the recipe exactly.

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JENSTAR55

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 2, 2009

I was concerned about dish being too salty from the onion soup mix and/or 'uninteresting' due to cream of mushroom soup (ho-hum): It was neither. This dish is Very Tasty! I omitted potatoes, used regular cream of mushroom soup, and reduced sodium onion soup mix. Cooked 2.5 pounds chuck roast on low for 6.5 hours but it was fall apart tender 5 hours into cooking (in a 4.5 qt cooker). I added big baby carrots 4 hours into cooking, wedge cut onions 5 hours in, then sliced fresh mushrooms 30 minutes before serving. Veggies were perfecty cooked and not mushy. Thickened sauce w/cornstarch on the stove top. About an inch of the roast was exposed above soup mixture--probably because I omitted potatoes. However it didn't matter because I flipped the roast 4 hours into cooking. I did not add any liquid.

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Mar. 2, 2009

Very Good! I omitted the carrots and potatoes in the slow cooker as my family isnt big on carrots, and I was also making a potato side dish. The roast was delicious and tender. Huge hit!

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