Reviewed: Nov. 20, 2009

Perfect! So quick and easy! Also a great base for creating your own alterations to give this recipe a personal touch. Thanks so much Jennifer!

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lschlotter

Cooking Level: Expert

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Reviewed: Nov. 15, 2009

Great recipe! I used a rib roast and here's how I tweaked it: I added a garlic and rosemary rub, a bay leaf, and used beef broth instead of cubes. From my experience with my crockpot, I always use yellow flesh potatoes and cut any veggies into LARGE chunks (double or triple the size that I use when boiling or roasting). This keeps the veggies from getting too mushy after 6 hours of cooking. I cooked on low for 6 hours and everything turned out good, but next time I'll check it after 5.5 hours because the roast seemed a tiny bit over done.

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ONEHAPPYMEAL

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Reviewed: Nov. 14, 2009

This was very easy and really good. I had never made pot roast before, so I came online and found this recipe. It seemed fairly easy so I gave it a try. I put everything together in 5 min. while I was getting my kids ready for school. By the time I came home from work it was ready! Everyone loved it, Even the kids! Thank You for this delicious recipe. :)

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vanessamerie

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Reviewed: Nov. 8, 2009

I wasn't impressed at first because of how tough the meat was. But, we ate it anyway and forgot to turn the slow cooker off. A few hours later (total of about 10 hours, 4 on low, 6 on high), it came out excellent and I couldn't wait to have leftovers for the next day. :) I guess I'm still learning my settings on my slow cooker. But, overall, a great recipe.

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TarynLgh

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Nov. 1, 2009

Doesn't get any easier! Great flavor!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Oct. 31, 2009

Simple and delicious. Left out the celery because husband doesn't like it and the potatoes because I was going to try a new recipe. Served with PW's "Crash Hot Potatoes."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Oct. 28, 2009

Super easy and super yummy. I did add 2tsp rosemary, 2 cloves crushed garlic and fair amount of black pepper to the roast.

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funmamma

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Reviewed: Oct. 25, 2009

I added a few cloves of garlic, a sprinkle of thyme, and a bay leaf to this recipie and my husband thought it was great!

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kirara001

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Reviewed: Oct. 23, 2009

great starter recipe for pot roast. very versatile! thanks!

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janejones81

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Reviewed: Oct. 17, 2009

I just read all the reviews for this recipe. The people who gave it a low rating must not know how to tweak a recipe. For the potatoes I used small red ones cut in half. I don't use bullion cubes, I use "Herb Ox" Instant bullion powder - 1 tsp per cup of water. Before I brown the meat I dredge it in flour mixed with rosemary, sea salt, pepper and granulated garlic - that slowly thickens as it cooks to make the gravy. Again the amounts of the spices depends on your taste buds. Lastly, I cook it 1 hour on high and 6 - 8 hours on low testing the veggies after 6 hours. For an added kick put a 12 oz bottle of "Killian's Irish Red" beer in after 4 hours on low. The beer has plenty of time to loose the alcohol that way but you still have the flavor of the Killian's. This recipe is a great one it all comes down to personal preference and taste buds.

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Ruthey

Cooking Level: Expert

Home Town: Everett, Washington, USA

Living In: Bremerton, Washington, USA

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Reviewed: Sep. 21, 2009

Good recipe! I used red potatoes and did not peel, just cut in half. The potatoes were perfect after 8 hours on low. I also used Better Than Bouillon beef base to spread on roast instead of the cubes. I seasoned the roast well with Lawrys seasoned salt before putting in the cooker. Very good meal.

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kehn

Cooking Level: Expert

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Reviewed: Sep. 20, 2009

Wish I would have found this recipe years ago! Now I will never have second thoughts at making roast beef again. I used liquid boullion instead of the cubes, a few good shakes of seasoned salt and celery salt. Will add more veggies next time. Thanks so much.

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tammymac

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Reviewed: Sep. 14, 2009

Loved it. I am a vegetarian and I am trying to cook meat dishes for my hubby and kids and this was very easy and it even blew away my in-laws. Thank you.

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ALLISON_NEWTON

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Reviewed: Sep. 12, 2009

We loved it! We made a few changes.. we used a whole carton of organic beef broth instead of the cubes of beef bouillon, we added larger amts of all veggies and we added fresh parsnips too since we had them in the frig.. it was wonderful.. thanks so much!! ps: our meat was only about two pounds and we still have plenty of leftovers..

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thecooker

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Reviewed: Sep. 10, 2009

This is really tasty and very easy. I added about 6 ounces of V-8 juice and a packet of pot roast seasoning . It added that little extra flavor to the sauce which turned out delicious.

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Teri

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Reviewed: Aug. 23, 2009

Wonderful, easy recipe - leaves a lot of room to expand but you don't really need to. The only thing I added was parsley and crushed peppercorns. Turned out great!

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Lao Tzu

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Reviewed: Aug. 23, 2009

I thought the recipe was great! I prefer to season my meat on the front end so I seasoned on all sides with salt and pepper then cut garlic cloves into slivers put them into slits in the sides of the beef. I also took previous advice to sear on all sides before putting into the pot and added more carrots and celebry. Delicious!

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KD

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Reviewed: Aug. 20, 2009

This is a great recipe. So easy and smells so good coming home from work to (almost like Mom's in the kitchen). I used beef broth (no beef bouillon) and a bay leaf. Yum!Yum!Yum!

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Jul. 11, 2009

Very easy to make and my husband loved it. Roast isn't my favorite and I thought that it was a tad bland, but again, my husband loved it!

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Brenda4900

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Reviewed: Jul. 1, 2009

this was very good and super easy. i added some garlic powder and onion powder. i also added a cornstarch paste toward the end to help thicken the sauce to make a gravy. delicious with the best bread machine bread recipe from this site.

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