Reviewed: Oct. 24, 2006

I cooked it on low for more than 6 hours but it did not seem so tender. I turned it up to high for another couple of hours, it was good but not fall apart meat. Maybe it was the cut of meat but was not as tender as I had hoped.

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GVO

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Reviewed: Sep. 13, 2006

Awesome! My husband loved this roast so much, he was begging that I didn't eat too much so we would have leftovers!!! I omitted the veggies and added a can of diced tomatoes and used minced garlic. I put the roast over noodles and it was so delicous. I served with fresh bread and it was a hit.

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wifey

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Jun. 13, 2006

I used this recipe for my first roast and have used it religiously since. My only advice would be to watch your cooking time. My roasts have always been done between 5-6 hours (on low) and they come out very tender. Overall, a very easy and tasteful recipe.

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Tom G

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Reviewed: Feb. 24, 2006

Great! I usually play around with the amounts of meat vs. veggies, but everyone always loves. It makes a great gravy!

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EMMI4495

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Reviewed: Jan. 16, 2006

Pretty good, but made some changes and it went over well at a dinner party. Used 1 packet of onion soup powder and 1 can of beef broth instead of the bouillon cubes and water. Rubbed the roast with salt, pepper, thyme. Cut slits into the roast and inserted minced garlic.

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figment_jii

Cooking Level: Expert

Home Town: Santa Clara, California, USA

Living In: Davis, California, USA

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Reviewed: Dec. 30, 2005

Really good for a quick delicious roast!

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BCFDWIFE

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Parkville, Maryland, USA

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Reviewed: Dec. 23, 2005

I did add some garlic powder for flavor. I used beef broth instead of water and bouillon cubes and used more carrot and potatoes than called for (I used small red potatoes cut into half). I also used low sodium mushroom soup. I would like to add that different slow cookers work at different temperatures. I have two slow cookers and one cooks at a MUCH higher temperature on both low and high setting than the other. I would keep this in mind when setting up your cooking times. The lady that wrote this recipe has a cooker that will either be slower or faster than the one you have. As for the finished product.... Mine was outstanding! I let each person added salt and pepper to their own taste after it was cooked... It's much easier to control the amount of salt and pepper at the table than to guess how much it will take when you start cooking. After cooking on low for nine hours, my roast (2.8 pounds) was so tender I could cut it with a fork. Both my wife and I commented how tasty it turned out. This is an easy and very tasty recipe for pot roast and I recommend anyone likes a good pot roast!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 14, 2005

I used dry onion soup mix instead of bouillon cubes, a can of diced tomatoes instead of celery - the gravy flavor ended up being delicious. The meal itself was a total bomb, however..... It cooked for five hours on high --- the meat was tough and the potatoes and carrots were hard and crunchy. If I make this again I'm going to have to leave it going for like 4 more hours, I think in order to make the meat tender and to soften the vegetables - it didn't seem like they cooked at all!

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JULIE4417

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Reviewed: Nov. 6, 2005

I didn't eat it right away. It was in the fridge and then reheated for dinner the next day. I wonder if I ate it right away if I would have liked it more. I'll probably try it again.

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mama2chix

Cooking Level: Expert

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Reviewed: Aug. 7, 2005

WOW-WEE! Read the recipe this morning, and just finished one of the nicest roasts I've ever eaten. Dead easym and my husband couldn't say enough great things about it!!! Thanks!

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Tanja Schuurman Robinson

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Reviewed: Jun. 11, 2005

nice recipe but I did change a bit. first I mixed the boullion{stock cubes} with hot water before pouring over meat. then added a can of diced tomato's then continued recipe.

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Aussie Dell

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: May 26, 2005

This was very easy and had a good flavor. I did add 1 1/2 cups of water to it though. Next time I will make gravy.

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EMILYHERRERA

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Reviewed: Apr. 2, 2005

Halfway through the cooking - I stirred it.

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CARIA

Cooking Level: Expert

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Reviewed: Mar. 24, 2005

I used this recipe for my first pot-roast ever, and my husband and friends loved it so much I have to cook it at lease once a week now!

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PKDIHARRIS

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Surprise, Arizona, USA

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Reviewed: Mar. 4, 2005

The flavor was good but my roast came out very dry. I think the roast should be browned first, putting it in the crock pot raw made the veggies on the bottom look gray and almost unappetizing. Then having the beef cubes on top made dark spots on the roast. It tasted better than it looked. I think I will keep looking for a crock pot roast recipe.

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AINSLEYSMOM

Cooking Level: Intermediate

Living In: Bismarck, North Dakota, USA

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Reviewed: Feb. 17, 2005

Wonderful recipe! Yummy!

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MOMMYTOCHADJR

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Reviewed: Feb. 2, 2005

This was great. Definitely will do again.

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TLORENTZ

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Reviewed: Jan. 31, 2005

loved the recipe but instead of water and beef boullion i simply added a can of beef broth.

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MADDEESMOM

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 21, 2004

Extremely easy and very tasty! My first pot roast!

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GREEBO

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Reviewed: Nov. 19, 2004

My children absolutely love this recipe, and it could not be easier. I sprinkled salt and black pepper on the meat before adding to the pot, just to give it a little more flavor.

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JACKIETAR

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Easiest Pot Roast Ever

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