I made this twice exactly by recipe. While it is very good, it had an odd taste that a few in the family did not like. I omitted the garlic and changed the soup to cream of celery (added fresh mushrooms with carrots, though), and it was a bit better, but still not perfect. I tried with the celery soup and no garlic, again, BUT added three tblsp. worceshire sauce (4 lb. roast) and THAT was the winning combo! Everytime I made the roast, I added over one lb. of baby carrots and two stalks of celery to bottom of crockpot. After 7 or 8 hours, I added bite-sized cut red potatoes (skin on) on top. Cooked 9 to 10 hours every time for perfect doneness of veggies and meat, as well as moist meat. Cooking on LOW is best. For those who don't like cream soups, replace with a can of beef broth, add the worceshire, and dredge the roast with flour before browning. This will give you a grand, flavorful result, too.

HELPFUL SUGGESTIONS NOT MENTIONED: If you're cooking this for 8+ hours with a 2lb chuck roast and adding potatoes, celery and carrots, I suggest adding 1C of beef broth or the whole can (2C). A beef bouillon diluted in 1C of hot/boiling water also works. I cooked the garlic in the oil that I browned the meat. Have no idea why 16 was the magic number of carrots for her recipe, but I just put as many as I feel my family will eat. Sometimes we add some onions ...sometimes we don't if our guests don't like them. It makes no difference. I definitely recommend adding a 1.5T of Worcestershire sauce and a bay leaf. I also sprinkle some McCormick's Slow Cookers Hearty Beef Stew seasoning package like other reviewers recommend when making other recipes on this site. Big difference! This finished sooner than I thought (4hrs - 2lb meat), but I continued to cook it until we ate dinner (10-12 hrs), and it just got better with time (but needed more liquid). While there was still gravy in the end, there wasn't that much. I spray PAM along the sides if it looks like it's burning, and it works like a charm! If you use this for beef stroganoff over some noodles, you must add 4oz of cream cheese right before serving for it to truly taste like traditional stroganoff! When I feel like having potatoes on the side, I use the honey potato recipe (1 lb red potatoes quartered, 1T butter, 3T honey, and 1t dry mustard - bake 40 min). My toddlers love this!

I love this recipe and use it every time I make a roast. I use a shoulder roast and add potatoes. It's really good if you use Campbell's Roasted Garlic Cream of Mushroom soup. Adds a little extra flavor. I have also found that the slower and longer you can let it cook, the better. I have been rushed before and cooked it on high in my crock pot for less time and the meat comes out tough. This is a great recipe to start early on a Sunday morning for a delicious Sunday dinner!

I made this twice, once with a two pound blade roast and the other with a 4 pound cross rib roast - both times I added a few drops of Worchestershire sauce, and both times about the best roast we have ever had! Not at all dry and very, very tasty. We had the leftovers with gravy on bread so we could enjoy it all over again. I cooked the roasts for about 9 hours.

This is one of my most favorite recipes! It is so very good and DH loves it. I add potatoes to mine and a can of beef broth. I saute the garlic in the oil used to brown the roast and then add the broth and the cream of mushroom soup. It is a family favorite!

I'm giving this a 5 even though it was a little bland. I was ecstatic when I found a Laura's Lean Beef roast at Target! It was only 2 pounds, so I searched for a recipe using a 2 pounder. Definitely use at least double the amount of carrots- I made it as written & wished I had used more. I also would cut down on the onion & maybe use the mushroom soup with either herbs or extra garlic. The cut of meat was totally lean- & fell apart! I took the suggestion of cooking for 7 hours & that was perfect- being that it is such a small roast. Turned out really tender & the amount of gravy was perfect. Thanks Erica!

Some have suggested adding dried onion soup mix to this recipe. Don't do it, unless you really crave salt and are very healthy. The recipe doesn't need it. As is I would rate this great tasting recipe a 4. It's good, it's fast to make, and it makes a tender roast, good enough for company. To jazz it up this time, I cooked the roast straight from the freezer following the recipe. Left it on high for a couple of hours before turning to low. I added fresh mushrooms, a dab of worchestershire sauce and balsamic vinegar (about 1 tsp. each. My roast was 1.66 pounds. I should have added more.). Cooked until the meat could be shredded. I shredded the meat. Added it back into the gravy and veggies and added some sour cream. Less than 1 cup. This made a strogenoff like mixture. I had some leftover spaghetti pasta that just had a dash of chili powder on it and a little olive oil, black pepper and some no salt and served the recipe over the pasta. Yum! I made a salad to go with. Oh, I used a low salt mushroom soup. I should have made my own, but didn't have the time to do so this morning. I left out the garlic as I can't have it. Still was very flavorful, a great tender roast.

This was fantastic! We seasoned the roast with a rub composed of 2 cloves of fresh crushed garlic and a 1/2 tsp.salt and 1/4 tsp of black pepper prior to browning. We also added a 1/4tsp of crushed red pepper and an additional two cloves of sliced garlic to the oil while it heated prior to browning; after that, we followed the recipe. Thank you for sharing!

Purty darn good slow cooked pot roast! Hubby loved it. The second time I made it I used beef stew meat and added a cup of beef broth and a tablespoon of worcestershire sauce. It makes a wonderful beef stew too!

I made this for my family & they loved it.. I added 1/4 cup beef broth and 1 package onion soup mix. Basicly I combined this recipe with Awesome Slow Cooker Pot Roast.