I took the advice of other cooks and let in marinate with some can of mushroom soup (also put some beer and put garlic in the meat); after 3 hours it was better than any roast I have made in a crockpot (and I have made many roasts). I think the bag is the perfect method to really seal in the juices! I will try adding some wine and marinating for a longer period before cooking. Did not put in any vegetables as I think they might soak up too much of the liquids. This is now my method for doing a roast that lends itself to braising.

This recipe was so easy and my family enjoyed it. I will make it again.

I was happy with this recipe. It kind of reminded me of the pot roast my grandma used to make. On the second night while the roast was still cold I cut it into slices and reheated it in the juices and sauce. It was very tasty.

This dish was so juicy and I didn't run out! The next day we ate it for lunch

I followed the recipe exactly, but didn't have good luck. The meat wasn't even close to being done after an hour and a half and the piece of meat I used was less than 4 pounds, as specified in the recipe. Now, we're on our way out to grab a pizza with a raw piece of meat in the oven.

awesome recipe! meat was tender after about 3 hours at 325 degrees. did add 1 can mushroom soup, lots of garlic cloves, some seasoned salt and instead of water used beef broth. served the roast on bed of chives and garlic mashed potatoes. very good stuff dave!

My first time making a roast and it came out great!...THX

I tweaked the recipe a tad to accomidate me and my boyfriend. Instead of water, I subsistuted beef broth, threw in one whole yello onion cut up, and then seasoned the top of the roast with some ground garlic pepper. I also put about five pieces of bay leaves for some extra aroma. As for time, I lowered the temperature and cooked it in a regular pan for almost three hours as well. All in all, it came out pretty good for the little work put into such a large meal.

Easy and delicious, especially with some chili sauce!

I didn't have great luck with this recipe. The meat was tough and wasn't nearly done in 1 1/2 hrs. I also felt there was too much water added, which watered down the seasonings. I'm not so sure though if it was the recipe that lacked or the COOK! It wasn't a total wash, my family ate it and didn't complain.

I'm no cook and I could do this recipe. It's so yummy and easy to make - the oven bag is a big help with clean up.

My 1st time making pot roast was a success because of this easy recipe! I let the meat marinate in the cream of mushroom soup & onion soup mixture for several hours & also let it bake in the oven for about 3 hrs... the result -- a very tender & tasty pot roast & vegetables. Definitely a recipe to keep & use again!

This was easy to make but it needs alot more seasoning than what it called for. Instead of celery I used onion.

Very good, made it in the slow cooker and it turned out great.

My husband and I loved this recipe. It was even better the second night. I added a can of cream of mushroom soup to the bag and it made a delicious gravy. I also increased the cooking time to almost 3 hours and did mashed potatoes instead of cooking them with the roast. I always made my roasts in a crock pot and they cooked so long that the meat was dry and had a weird texture. This is a new favorite! Thanks.

After my husband "begged" for a pot roast, I used this recipe..which was really good! He said it was better than the slow cooker version I had been making for years. My older daughter enjoyed the vegies that cooked with the meat, and couldn't stop eating it! It made the house smell wonderful while it was cooking.

I made this in my slow cooker and it was great. Very flavorful :)