Reviewed: Apr. 30, 2013

One star for easy and one for being edible. No stars for taste. I didn't like it at all, but my husband said It wasn't too bad. I'm not even sure I would want to experiment for a better taste. I'm going back to my old recipe.

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Reviewer:

Susy B

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Auburndale, Florida, USA

Reviewed: Mar. 1, 2013

I tried this and it was awful!!! I would not cook it again. Campbell's, you really let me down!

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Reviewer:

singlecook1

Reviewed: Jan. 8, 2013

Very good!!!

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Reviewer:

Jennygirl

Reviewed: Jan. 8, 2013

So I changed this up maybe a little. I added a whole onion, a few stalks of celery, a pinch of garlic, a tablespoon of minced fresh parsley & a can worth of low-sodium beef broth (the cream of mushroom can)because my in my experience, slow cookers need liquid to do their job. I didn't use Campbell's brand onion soup mix but what I have on hand. Cooked on high for 4 1/2 hours. I don't generally like pot roast but this was pretty good.... my youngest son absolutely loved this and asked why I don't make pot roast more often. :)

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Reviewer:

MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Dec. 30, 2012

This was really good and easy. The only change I made was replacing the potatoes with a quartered onion for a little extra flavor and then we ate it with mashed potatoes. Yum!

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Reviewer:

Skifoot

Reviewed: Dec. 2, 2012

My family absolutely loved this. The meat was very tender, tasty and loved the gravy. I rubbed the meat with salt,pepper and garlic powder before searing it. I cut an onion and lined the bottom of the crockpot before putting the seared roast in with 2 cans cream of mushroom soup and 1/2 package of onion soup mix. I did not need to add any other liquid and it created awesome gravy. I cut potatoes in about 1 inch squares and added them about 2 hours before dinner.

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Reviewer:

sloakes66

Reviewed: Nov. 30, 2012

Stir a TB butter to the juices just before serving hot. Also I add some fresh mushrooms to the rest of the pot at the start.

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Reviewer:

lallenmatthews

Reviewed: Nov. 27, 2012

This is a classic 1950's recipe. My mom's whole cuisine was based on cream of mushroom soup and Lipton's dried onion soup. And she was a darn good cook! Meatloaf, pot roast, chicken...all good.

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Reviewer:

hshobx

Reviewed: Nov. 27, 2012

I have been making this for years but I use Campbell's Golden Mushroom Soup. It is much better on a pot roast. DREGINEK is right about adding water.

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Reviewer:

cjgcameron

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Reviewed: Nov. 27, 2012

I have made this a hundred times and it is alays delicious. I only add a 1/4 cup of beef broth and I put a couple tablespoons of catsup on top of the roast. Also, I add celery and garlic powder and cook the veggies separately.

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