The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 5, 2009
I followed the basic recipe but added a few things of my own. I put carotts and mushrooms on the bottom, onion soup mix on top of the roast and added 3/4 cup of water and tbsp. of worstershire sauce. Cooked for 8 hrs on low and served with mashed potatoes. Very tender and the sauce was excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 21, 2009
This was excellent! The only thing different that I did was added potatoes instead of carrots, and I added 1 can of beef broth. I cooked it on low for 8 hours. It was soooooo tender and fell off the fork - exactly how I like it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 19, 2009
My husband followed this recipe exactly. It was the best pot roast that we ever had! This also made a nice gravy to pour over the mashed potatoes. It was really easy to make.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 13, 2009
I'm giving this 3 stars as a "base" recipe, but as written, I think the result would be too bland for my taste. As recommended by others, I added a bay leaf, 1.5 Tbsp worcestershire, and a dash of red wine to the gravy mixture. I also added an extra can of cream of mushroom soup and quite a lot of beef broth to cover the meat. I added quartered mushrooms toward to the gravy toward the end of cooking, but elected to cook carrots and mashed potatoes separately. I cooked a 2 3/4 lb roast for about 7.5 hours on low and it was just a little dry. I might make this again with changes, but it doesn't go in the "favorite" meal category.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 11, 2009
The meat was cooked perfect but this recipe had no flavor... my family made fun of it all through dinner and then after... sorry but not a keeper for us!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 2, 2009
This was the best roast I have made. I used a 3 lb. arm roast browned in a skillet then laid over a bed of diced onions and garlic that were soaking in 2.5 cups of beef broth. I made slits in the beef to insert garlic cloves, covered with roasted garlic cream of mushroom soup (yes, we love garlic) and cooked it on low for 7 hours. It was sooo tender and delicious. I did have to add some flour to make the gravy, probably due to the extra broth but it was delicious! Instead of adding carrots or potatoes I made a dutch potato recipe (found on this site) which is basically mashed potatoes with carrots. All of it was a hit with even my picky eaters!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 1, 2009
Really easy and tasted great, but could have used a little more flavor. I added in the worcestershire and sauteed garlic but will do a little more next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 25, 2009
This dish was great! I did add a can of beef broth and more parsley... I also threw in some potatoes. This was an easy delish meal!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 25, 2009
I only added the soup carrots and garlic, was perfect and super easy
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 11, 2009
This was my first roast and it was wonderful!!! I did add the broth as other users stated...so I am not sure how it would of tasted without otherwise, but with, it was great!!! Planning to make this again very soon!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 10, 2009
I love this recipe. Went exactly by what it said and you can't go wrong and ohhh so yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 4, 2009
Easy to throw together for a day when I wouldn't be home in time for dinner. Added min potaotes with the other vegetables. When I got home, it had vanished! All that was left were happy eaters. Thanks!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 29, 2009
Made this for my husband and his father and uncle. Both men have home cooked meals on a limited basis so they are not hard to please. However, this recipe was magnificent and will be the only way I slow cook a roast from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 24, 2009
Very Very goood recipe :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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Reviewed: Jul. 20, 2009
Excellent! I made some minor adjustments, but this is a solid recipe. Pure comfort food. I added quartered red potatoes to the slow cooker, seasoned the roast with garlic powder, onion powder, and black pepper before searing, threw in more carrots, and I added about a cup of beef broth (whisked that and the soup together before pouring over the roast). The roast was perfectly cooked and everything was delicious. Thank you for the great recipe! :)
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Photo by CookinBug aka JL86
Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 18, 2009
THIS WAS AWESOME. I DO NOT USUALLY CARE MUCH FOR POT ROAST BECAUSE IT ALWAYS COMES OUT DRY. THE SEARING PROCESS MUST BE THE SECRETE. EVERYTHING ELSE I DID THE SAME EXCEPT I ADDED ABOUT 2 TEASPOONS OF 'BETTER THAN BOUILLON' BRAND BOUILLON TO THE GRAVEY WHICH GAVE A VERY RICH FLAVOR.I HIGHLY RECOMMEND 'BTB'. IT IS SO MUCH BETTER THAN REGULAR BOUILLON; THE 'VEGETABLE BASE' IS BEST AND IT IS USED EXACTLY THE SAME WAY AS REGULAR BOUILLON.
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Cooking Level: Expert

Home Town: Painesville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 16, 2009
Would certianly do this again. I did add 2 tablespoons Worcestershire sauce to 2 pounds of meat. I also cut up some potatoes and added them with two hours left to cook. I think next time I would add them sooner because they were still a little hard.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 15, 2009
This was good, however it seemed pretty salty to me. I used a 3 pound bottom round roast, and the meat turned out find aside from the salt. i also used beef stock in place of water for more flavor, perhaps that is where the salty flavor came from. Other than that, it was pretty good! and easy in the slow cooker!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 13, 2009
My husband really loved it--used to cook pot roast with tomato-based soup, but he likes this. Today will try adding the Worcestershire sauce as suggested by others. Will try the "stroganoff" suggestion next week. Thanks y'all.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: May 13, 2009
I gave four stars because I tweaked it. I cut slits into the roast and put the garlic in the slits before browning. I cooked it for nine hours so I added more liquid, I did a 1/4c of beef broth on the bottom of the slowcooker and then deglazed the browning pan with a 1/4 of beef broth and poured it on top of the roast. I also added a bay leaf and worchestershire. I might add cumin next time for a smokey flavor or possibly hot sauce. It was sooo good though. The soup definitely makes a difference and creates a great gravy! Thanks!
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Cooking Level: Expert

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