The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 25, 2009
This was really good. I substituted garlic mushroom soup mix and didn't quite use the whole packet. All in all, an easy to cook tasty recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 24, 2009
it was very good i use sweet potato and it turn out very good
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Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 24, 2009
Wonderful and unbelievably easy! This was the first roast I've ever made. I did as some other advised in their reviews and added a little extra cream of mushroom soup, over the roast. Also added celery and onion on top of the roast, and used whole baby carrots. Assembled within 15 mins before heading out to work. My boyfriend, the 4 yr old, and 9 yr old all gave this a big thumbs up! My 4 yr old even ate the carrots, which he picks out of EVERYTHING else.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 17, 2009
This was really good and really easy to make. The one fault I had with it (and it was my own) was I added some water to thin the soup.. and it was just too much. Oops! I think next time I will stick to a 1:1 ratio of soup to water. But other then that excellent! I used Campbell's cream of mushroom w/ roasted garlic as the soup! No left overs. And this is the first pot roast I have ever made!!
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Cooking Level: Intermediate

Living In: Wakefield, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 9, 2009
This is a great recipe. I did not have any cream soup so just omitted this step and it was still awesome! No left overs, that was a great thing!
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Cooking Level: Expert

Home Town: Thompson, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 7, 2009
I also have been making this recipe for years, and have never needed to add extra liquid. I do, however, double the soups - the sauce/gravy it makes is delicious.
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Home Town: New Brighton, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 6, 2009
The pot roast was delicious! I added fresh mushrooms and onions, which really added some flavor. I also seasoned the meat with seasoning salt before putting it in the crock pot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 6, 2009
Wow... so much flavor and the tenderness of the meat is perfect. Although since I did not have a slow cooker, I tried cooking it on a pressure cooker, which cooked much faster. Ultimately one of the best Pot Roast. Definitely will consider making this recipe for my family more often. Thank you.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 5, 2009
This recipe is okay .I use golden mushroom soup in place of cream of mushroom to give it a non soup taste.That roast makes a 5 star taste with that simple alteration
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 5, 2009
CAMPBELLS FOR THE WIN!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 5, 2009
I didn't have any potatoes so I threw in two cans of green beans. There were NO leftovers at ALL! Great recipe and very easy.
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 5, 2009
I've used this recipe for a while now, after having been passed it from my mother-in-law. It is fantastic! It is so easy you can actually just dump everything into the slowcooker on your way out the door, and when you get back it's hard to believe how delicious a meal you have for hardly any effort! It's a favorite of my girls and husband, and I get begged to make it at least once a week when it's cold!
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Cooking Level: Intermediate

Home Town: Tomball, Texas, USA
Living In: Cypress, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 4, 2009
This was great, I didn't have the onion soup mix, but was good without it. Next time need two cans of cream of mushroom soup. The carrots were awesome, I used baby carrots.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 29, 2009
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 19, 2009
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.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 12, 2009
Needs more seasoning - maybe a rub on the roast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 11, 2009
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.
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Cooking Level: Expert

Living In: New Hudson, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 10, 2009
Easy and so delicious.
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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 8, 2009
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 5, 2009
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!)
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Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA
Living In: Camp Zama, Kanagawa, Japan

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