Reviewed: Apr. 3, 2003

This is a very easy and very yummy recipe. Great for busy families!

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Reviewed: Feb. 13, 2003

This has to be the easiest way to make pot roast. I will brown my meat before placing in the crock pot and the deglaze the pan with the beef broth. After I take all the meat and vegetables out I will thicken the gravy with a little corn starch and water. It is every bit as good as a roast cooked in the oven.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 2, 2003

This was an amazing recipe! I have butchered many-a-roast, but this one was so simple, and turned out to be the best I have had yet! I also stabed random holes in the meat before cooking, and filled them with garlic. Thanks for sharing this recipe! My whole family thanks you! :o)

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KITTYN23

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Reviewed: Feb. 1, 2003

Very easy!! very good!!!

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LMCGEOCH

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Reviewed: Dec. 19, 2002

This was my first pot roast ever and I was pretty apprehensive... but it turned out great! I prepared it according to the directions with the following modifications: I sliced 3 carrots instead of using baby carrots, replaced the onion with a package of dry onion soup mix, and used 3/4 cup of water instead of 1/2 cup. I cooked it on low for a little over 8 hours. The meat was so tender and so full of flavor. Plus, it passed the ultimate test: my husband loved it and even had seconds! Next time I'm going to add a can of cream of mushroom soup to make a thicker gravy. Great recipe!

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LORIODON

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Reviewed: Dec. 7, 2002

Yummy! I cut my roast in half just in case it wasn't a good recipe and I was so sad, because I wished I had cooked the whole thing! My son loved it and had seconds. I added more water than called for and added seasonings that I enjoy. I also (at the end) added some cornstarch to thicken the juice into gravy. It was very delicious.

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CARRIEZ

Cooking Level: Expert

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Reviewed: Nov. 10, 2002

This is an easy, standard roast beef recipe. You should spice it up however you want. One note for me, though, I cook this on low for 12 hours and do not need to add additional liquid and it turns out tender and perfect.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Sep. 23, 2002

I love a simple receipe, and this one is simple!

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DMGLCK

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Reviewed: Sep. 10, 2002

From someone (me) who's recipes normally turn out terrible, this was TRULY the easiest, best tasting roast I have ever made!! I followed the suggestions of others, and flavored it with additional spices to fit our tastes and added some additional water, and it was simply wonderful!!

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OSheila

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Sep. 7, 2002

Tasteless. Brothy. There must be pot roast better than this.

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babyspice

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2002

If you're looking for fast and easy this is the recipe for you! I recommend adding more spices if you want more flavor, overall good recipe.

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NGDOGS

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Reviewed: Jul. 26, 2002

It really is easy.

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momof4

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Reviewed: Feb. 27, 2002

I don't know what some of these people are talking about - this was a great roast! You may want to add some more spices, but that's not rocket science. I added a litte bit of garlic, a sprinkle of garlic salt, ground pepper and extra onion flakes. My boyfriend and I loved it - it was a nice brown color, and the aroma filled the house when I came home. I will be using this recipe over and over.

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LEE_101

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Reviewed: Feb. 12, 2002

This was delicious and easy. The roast just melts in your mouth.

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MGIROUARD

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Reviewed: Jan. 10, 2002

Although this recipe was quick, easy, and kid friendly, it turned out awful! The main reason was that it was bland. Everything just tasted like beef broth, with not much other flavor. Yuck!

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ALAURABLE

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Reviewed: Dec. 31, 2001

I like this recipe because it's simple, yet produces a delicious complete meal. That's the best I expect from a recipe!

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NEMESES

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2001

Delicious and very easy pot roast. Tastes wonderful!

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OEUVRE

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Reviewed: Nov. 11, 2001

This pot roast just wasn't that great. The roast was done far earlier than expected and before the vegetables were ready. The laying of bullion cubes on the roast left areas with heavy seasoning and some with little. The roast itself was very dry. If I were to use this recipe again, I would start the vegetables earlier, and rub a light coating of beef bullion all over the roast and then add an hour after the vegetables were started.

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