Followed the advise of Chef Joy to the "T" and it turned out wonderful.

Pretty good! I actually liked the garlic flavor! I used mushroom with garlic soup and added a can of beef broth. I didn't have potatoes, so it was just carrots and onions and garlic. I also added 2 tablespoons of Worstershire sauce. Awesome over egg noodles!

This was great. I loved the flavor. I made it for a dinner party and my guests couldn't get enough of it. Looking forward to making again.

I followed the recipe except for adding a cup of beef broth and some extra vegetables (mushrooms and potatoes). I thought it was okay though I think I'll try a different roast recipe in the future.

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!

Nice change from all the recipes that use tomato. Makes a nice gravy and it's fast.. I added three large potatoes quartered on the bottom, definitely a keeper.

My husband and I loved this. We ate just about the whole roast (very little left overs). I used beef mushroom soup as some suggested, also a can of beef broth and cream of mushroom soup. Potatoes, celery, carrots, onion and garlic all went in the bottom with the chuck roast on top. I cooked it for 9-10 hrs and it fell apart as I took it out to cut.I added a little corn starch towards the end to thicken the gravy. A whole meal in one pot. Great for a quick meal or on a hot day. Will definitely make again.

This was so good! The meat just fell apart - I followed the recipe and everyone love it - I think it's good enough to make for company - YUM

I followed the recipe as written except for using garlic mushroom soup as that was what I had on hand. Came out wonderful! Meat was tender, moist and tasty. Will make again for sure.

Not great, but pretty good. The best thing about it obviously is the fact that within 15 minutes, everything is in the cooker. I used a chuck roast and served it with Alton Brown's baked brown rice recipe. The leftover gravy really pulled it all together.

The meat had no flavor and was quite dry. I had to thicken the tasteless liquid it was cooking in with a little cornstarch, add some more seasonings such as, onion and garlic powders more salt and pepper then turning it into a creamy gravy. I had also added whole mushrooms in the beginning. All was well when gravy was put on the meat and veggies.

I found this not such a great recipe; least in this family.... At the 5 hour point, roast was OVER done; it says you can use "any" roast, but this one was very tough; which is an unusual thing in slow cooking roasts...... It was NOT an inexpensive cut either. "gravy" was too thick; and too much still like the soup -my family prefers "real" gravies. And since meat was more than done, I shut it off; even using the "petite" baby carrots, and cutting the onion much smaller, it wasn't cooked through - they were less than tender crisp, even. I would not try this again.

I have to rate this recipe a 5 star for several reasons but the most important one is that it is delicious and very easy to prepare. I did change it up a bit though but not that much. I hope this is helpful and it's sure worth a try. The first thing i did was give the meat a good dry rub (garlic, salt,pepper) added a 1/4 to a 1/2 cup of dry white wine, a couple of shakes of worcestershire sauce, then added 1 can of campbells french onion soup and 2 cans of cream of mushroom as well. let it cook on low 8 hours and you wouldn't believe how good this was.Try this and i hope you all enjoy!!!

very good!

Very good. I do not like carrots or onions so I used quartered redskin potatoes instead. I followed the rest of the recipe as written. Turned out great.

We really liked this roast. We added extra flavour to the dry rub (garlic, paprika, italian seasoning) and a cup of beef stock to the slow cooker. Lots of flavour, made a gravy out of the left over juices, it was yummy!

I really can't say enough about this site. All the recipes rock!! THis one turned out great. The meat was tender and falling apart. Melt in your mouth kind of good! Allrecipes has turned me into a great cook and that is saying alot because I knew very little when I started!

Loved this! I did make the following changes, based upon the suggestions of other reviewers: I used 2 cans of cream of mushroom and added a can of beef broth, and a few halved Yukon Gold potatoes. I also used a packet of Lipton onion soup instead of a fresh onion. The gravy was rich and savory, and it made terrific leftovers, too!

Boyfriend really love this one. It was easy and worth the wait!