Reviewed: Mar. 25, 2012

4 stars

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Reviewer:

Charlie

Cooking Level: Intermediate

Home Town: Berwick, Pennsylvania, USA

Reviewed: Mar. 4, 2012

Very tasty. The meat was very tender and the gravy was excellent. The simplicity of this recipe can't be beat, although I like the way the veggies turn out in the oven a little better, thus the reason I'm giving 4 stars instead of 5. I used the high setting on my crock pot and cooked for 5 hours. I did add about 3/4 C of water upon hubby's suggestion.

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Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Feb. 24, 2012

Delicious! I've made lots of briskets, but I've never made a post roast before. I had a 3 pound chuck roast and looked at a lot of recipes before deciding on this one. I used small gold potatoes instead of red, and I added a large onion and a few stalks of celery. I browned the meat first in some flour with garlic powder, onion powder, salt, and pepper. I thought about adding a can of beef broth because I didn't think the soup would be enough, but I'm glad I didn't. It was so good, I don't think I'll look any further to replace this recipe. I'll definitely make it again!

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Reviewer:

JmeSunday

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Jan. 24, 2012

This has turned out extremely well for me. The inexpensive beef bottom round roast is hard to get tender, yet I was able to do it with this recipe. I did add some liquid and kept turning the roast over every few hours and basting it (for about 10) on low. It was delicious and extremely tender, better than a more expensive cut of meat to my surprise!

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Jan. 23, 2012

I am a food SNOB. If I wasn't sick I would not have considered this recipe because it has pre-packaged stuff. But the roast had to be made and this was as low effort as I could find. Picky husband even liked it. He considered it equal to the one I make with red wine and veal stock, etc and I am sad that I've ever gone to all that effort if this suffices. (And I'm pretty sure that french onion soup mix had to be several years old).

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Reviewer:

ne14chocolate

Cooking Level: Expert

Reviewed: Jan. 9, 2012

Easy to follow and the meat was super tender.

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Reviewer:

Janeykinz

Reviewed: Dec. 25, 2011

I followed the recipe for this exactly listed on the instructions. The only thing that was quite accurate was the size of the slow cooker needed, I have a 4 qt slow cooker and the roast itself would barely fit (2.81 lbs), let alone the carrots and potatoes. I had to end up using a 7 qt slow cooker, and by the time this was cooked there was not much room to spare. Also I quartered the potatoes rather than halved them. Made this for Christmas diner and my girlfriend, sister and niece loved it!

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Reviewer:

danbooke2001

Reviewed: Dec. 19, 2011

Good and easy...pretty basic pot roast....nice creamy gravy. I did not add veggies to this because I made Zucchini and Potato Bake from this site as a side. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Dec. 4, 2011

This gravy was amazing! I am really impressed and will be making this again. I do have to mention that I added beef boullian mix to the gravy, and it came out a little to salty to me. Next time I will just stick to the recipe with no additions.

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