Reviewed: Jul. 24, 2009

Very Very goood recipe :)

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artistikcosmetics

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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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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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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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gregoryz

Cooking Level: Expert

Home Town: Painesville, Ohio, USA

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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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Caspar

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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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farwalker_77

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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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Hummingbird

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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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Amanda

Cooking Level: Expert

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Reviewed: Apr. 29, 2009

A little bland.

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Michele

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 18, 2009

Excellent. I had a big roast so I didn't put in any veggies with it except for a large quartered onion. After it was done cooking, I removed the meat, drained the juices and onion into my blender and pureed it. Poured the juices into a pot added a little shooken up flour with water to thicken it into a gravy. Fabulous! This is how I will be cooking a slow cooker roast from here on. Thank you!

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PeggyM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Apr. 5, 2009

The meat was dry and the gravy was bland. My family will insist I never ever make this again.

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LaDawn Clare-Panton

Cooking Level: Expert

Home Town: Lakewood, Colorado, USA

Living In: Windsor, Berkshire, England, U.K.

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Reviewed: Apr. 1, 2009

This was so good! My husband does not like pot roast, but he loved this! I will definitely make it again.

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Laura

Cooking Level: Intermediate

Living In: Greenville, South Carolina, USA

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Reviewed: Mar. 26, 2009

One word... Scrumptious!!!

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Lisa

Cooking Level: Intermediate

Home Town: Williamsport, Pennsylvania, USA

Living In: South Williamsport, Pennsylvania, USA

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Reviewed: Jan. 29, 2009

Made it just as the recipe says to (except I almost doubled it) and it turned out wonderful and moist. Makes a great gravy for rice or potatoes.... yummmmmmmmy!

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CATCASTEEN

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 27, 2009

Great recipe! I used golden mushroom soup plus worcestershire sauce and added some beef broth. Added yukon gold potatoes and sliced mushrooms for last 45 minutes - delicious!!

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RoyMacGregor

Cooking Level: Expert

Living In: Indian Wells, California, USA

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Reviewed: Dec. 9, 2008

This recipe was so easy, and very tasty. I wished there were potatoes included, but they always get mushy when I add them to a roast, so I cut up some potatoes, boiled them for 10 minutes, then threw them into the slow cooker for about 30 minutes to pick up the flavour of the gravy. Delicious.

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tlh878

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Reviewed: Dec. 5, 2008

This was perfect. Thanks for sharing.

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Jennifer

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Reviewed: Nov. 30, 2008

Great recipe! So easy and turned out great for the simplicity of the recipe! A great go-to recipe!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

This recipe was delicious and so easy. I didn't want potatos, so I left them out of the slow cooker but served everything over mashed potatos. My husband absolutely loved it! Yum!!!

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RavenQ

Cooking Level: Expert

Home Town: Indianola, Iowa, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Nov. 17, 2008

The vegetables in the sauce turned out absolutely delicious! The meat however turned out very dry. I layered exactly as was directed. Probably won't be making this again.

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VIRGINIA_RAVEN

Cooking Level: Expert

Home Town: Check, Virginia, USA

Living In: New Kent, Virginia, USA

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Reviewed: Nov. 6, 2008

I used the standardized recipe. I shared the meal with friends who said that it was the best pot roast they'd ever eaten. I even got the comment, "This might be better than my grandma's." It also made my entire apartment smell delicious!

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