Reviewed: Feb. 12, 2009

Great basic recipe for a slow-cooking pot roast. My additions: Rubbed roast with Reese's Steak Salt (pepper, garlic powder, celery salt); added 1 can cream of celery soup, extra water. Cooked in crock pot on high 3 hrs. & low 4 hrs. Next time I'll add less water, only 1/2 can of soup and cook totally on low. All the soupy-water made great gravy, but roast was boiling in too much water, instead of just steaming in crock pot.

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LAWSY1

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

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Reviewed: Feb. 8, 2009

It turned out well, and the meat was very tender and moist, but it seemed sort of bland. I put some rosemary, thyme and pepper in to spice it, but I just must not have put in enough! It's a good base, and really easy, I would just suggest working with the spices some to see what's best for you.

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Magda

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Reviewed: Feb. 2, 2009

The veggies came out a little bland but that might have been unavoidable. This is the very first time I have cooked in a crockpot and was thrilled with the result. I rubbed both sides with mixed spices and leory salt. For the bf and I we had dinner and tons of leftovers for about twelve dollars including the carrots, onions, pot roast and tax. Great! thx

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manda rose

Cooking Level: Beginning

Home Town: Corona, California, USA

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Reviewed: Jan. 26, 2009

So easy and delicious. My whole family enjoyed this. My husband wanted me to make a roast with vegetables and I never had before so when I found this recipe I was excited. It turned out perfect, just what he wanted.

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Jeni

Cooking Level: Intermediate

Living In: Washington Court House, Ohio, USA

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Reviewed: Jan. 25, 2009

Very good and similar to what I use. I added a package of onion soup as well and also dumped a little soy sauce over the roast and veggies which adds more flavor yet doesn't add an asian taste.

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wywalk1

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Reviewed: Jan. 24, 2009

This recipe WAS super easy, and the flavor was great! I followed directions as specified.....I might take it out an hor earlier next time- I think the 7 hours I had it set on low was too long. It was a tiny bit tough, but still I had zero complaints! :)

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CCosgrove83179

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Reviewed: Jan. 22, 2009

Definately needs some seasoning. salt,pepper,a teaspoon of herbs de provence or at least some scallions or garlic.

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JADE2011

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

Very good recipe. I used a 3lb chuck roast and added a few different spices. I cooked it for the recommended time and the roast came out very tender. I will cook this again. My family loved it.

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txrock

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Reviewed: Jan. 7, 2009

My husband loved it but I think the meat needed more flavoring. Next time I will try more seasoning. It was my first time making a roast and it was definitely easy.

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MKP

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Reviewed: Jan. 7, 2009

Easy to prep, very little to do. Just throw in a pot and let cook. I recommend adding some adobo and some all season salt to the mix to season it up some.

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Miamifirehousechef

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Reviewed: Jan. 4, 2009

This recipe is very easy and very good. I did not use celery - I didn't have any. I added salt and pepper, and used liquid bouillon concentrate instead of cubes, because that's what I had on hand. I cooked in on high and it was done in less than four hours. This is the best way to cook a roast.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Jan. 3, 2009

Very easy pot roast. The only changes I made was to leave out the celery because I didn't have any and I used chicken broth instead of water since that is what I had on hand. It was super tender and delicious.

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jen

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Reviewed: Jan. 2, 2009

I added 1 or 2 cans of cream of mushroom soup to make creamier, it made the pot roast tons better.

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Alex G.

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Reviewed: Dec. 14, 2008

This recipe is amazing! I made slight changes to the recipe. I put 4 cloves of garlic in the roast and then covered it with the boulion cubes, along with garlic salt, onion powder, and pepper. I did not add any onions with the vegetables and it turned out great.

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KLT

Cooking Level: Intermediate

Living In: Lacey, Washington, USA

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Reviewed: Nov. 29, 2008

The reason I gave this 4 stars is b/c I had to add A LOT of seasoning to get it to taste how I wanted. I did fresh rosemary, salt, season salt, pepper and about 1/4 cup lea and perrins. Next time I would also sear it first to lock the juices in. It got a little dry at 7 hours.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Nov. 21, 2008

One of the best pot roasts I have had!! This is a really simple and great-tasting recipe.

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worke

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

My family loved this dish. It was easy and very tasty! I added extra water for extra sauce. I tossed my meat in flower, salt and pepper & browned it before I placed it in the slow-cooker. Excellent for a cold, rainy-day meal.

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echo

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Reviewed: Nov. 16, 2008

I tried this recipe a couple months ago and although it had great flavor (I spiced it up more like others mention), it came out a little over done. I decided that I need a new crock pot since realizing that my crock pot is 18 years old. I just bought a programmable one with auto shut off and I'm trying the recipe again today. Will be back to review again. I'm a busy mom of two toddlers and I need easy! This recipe is very easy!

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Michelle A.

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Reviewed: Nov. 9, 2008

Excellent. I followed directions exactly until I added 15 crushed ginger snaps an hour before it was done. It thickens the gravy and tastes awesome.

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Food Eater

Cooking Level: Intermediate

Home Town: Oceanside, New York, USA

Living In: Kingston, New York, USA

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Reviewed: Nov. 8, 2008

I made it for dinner last night and everyone loved it! It really was so easy. Instead of beef bullion cubes, I used Garlic and Wine Seasoning from The Melting Pot and Lawry's Seasoned salt. I put in the carrots, onions, and celery and dashed the Garlic and Wine seasoning. I rubbed the beef with minced garlic and the Garlic and Wine seasoning and put it in the crockpot. Sprinkled some Lawry's seasoned salt on top, and instead of water, I poured over 3/4 cup of chicken stock. Since I didn't want the potatoes to get mushy, I cut them up and shook them in a ziploc bag with the Garlic and wine seasoning and left them in the fridge for 4 hours while the everything else was cooking. Added the potatoes under the meat with 4 hours to spare. It was tender and juicy and had great flavor. The veggies were perfect. Our dinner guests loved it and my husband kept telling me how good it was. We still have leftovers!

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Pollyanna08

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Easiest Pot Roast Ever

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