Reviewed: Dec. 6, 2006

I didn't have the soup, so I just made a thick white sauce with butter, milk, and flour, which I then spiced with the parsley plus -- based on other reviews -- balsamic vinegar, Worcestershire sauce, and my favorite seasoning mix. I may have added a bit too much Worcestershire, but overall, the result was fantastic. I also used potatoes instead of carrots (again, just what I had). The gravy/sauce from this was just fabulous. I served it with a loaf of crusty bread for dipping, and that was my favorite part! So I think it is all a matter of what spices/flavors you like, and being sure to include those to make this recipe a bit better.

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Dec. 5, 2006

We weren't impressed with this recipe. My meat came out on the dry side, though I cooked it as written. The carrots/onions were very tasty. Probably wouldn't make again.

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 30, 2006

My husband really enjoyed this recipe. I did make a few changes. I used the Golden Mushroom Soup. I added more garlic, fresh ground pepper and some red cooking wine to the soup. Otherwise I followed it as posted. He said it was very tender and tasty. I am a vegetarian, so I can't vouch for it myself, but he loved it.

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MARY DOMAZ

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Reviewed: Nov. 25, 2006

very good and easy to follow. Anyone can make a delicious pot roast with this recipe. Very easy to adjust spices and seasonings to taste.

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RUTH345

Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

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Reviewed: Nov. 20, 2006

This was very bland. I took the suggestions of others, but it was still not good. My husband and my son went to the kitchen for a peanut butter sandwich. Will not make this again.

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AmandaLovesToCook

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Reviewed: Nov. 19, 2006

This was good, but somewhat bland, even though I added worcestershire sauce as others suggested and extra garlic. Could have used some spices or herbs (in addition to the parsely). Very easy to make.

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hyperjo

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Reviewed: Nov. 13, 2006

I love the gravy with this. I did change it a bit. I didn't put the carrots in and I diced the onion, and only used 2 cloves of garlic. I also added in Italian seasoning and some worcester sauce. The meat was really tender. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 7, 2006

I thought this was quick and easy but it lacked some flavor. It needs to be doctored with some herbs/spices to give it some kick.

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KRISTEN5899

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Oct. 24, 2006

Very Very Easy to make. I had some relatives in town and decided on this wonderful dish. I used about 1/4 cup of Balsamic Vinegar also. It definately made a delicious gravy. I will do this again and again and again!!

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EROK

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Reviewed: Sep. 19, 2006

I don't usually brown meat for my crock pot, but I did with this. I was out of onion, so I added a small amount of dried minced onion. It was absolutely delicious!!

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KAE2

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Reviewed: Sep. 5, 2006

very good. had to add extra carrots(everyone loves them here.) also added mushrooms will make this alot!

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mofks

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Garner, North Carolina, USA

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Reviewed: Aug. 30, 2006

Thank Erica for a great recipe - very delicious!!! Added pototoes to the carrots and onion.... was supurb!!!

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JAYNE260

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Reviewed: Aug. 23, 2006

Loved it. I will never make pot roast any other way again. I added about half a pound of quartered fresh mushrooms and another half pound of trimmed green beans. Fabulous! Even my picky little girl ate it.

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PRNCSSDI21

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Reviewed: Jul. 30, 2006

This was an easy and GREAT meal. I precooked the beef the night before. I did add worchestershire sauce as others suggested and it worked well. Next time, I would add more veggies.

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Kim E

Cooking Level: Intermediate

Home Town: Mount Prospect, Illinois, USA

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Reviewed: May 4, 2006

Love this recipe. Very easy, very good. The only change I made was adding potatoes. We have roast every Sunday now.

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C Drollinger

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2006

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.

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jam47

Cooking Level: Expert

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Reviewed: Mar. 17, 2006

It was great. I actually used a moose roast and it was awsome!

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LEAHmckay

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Reviewed: Mar. 1, 2006

This was a very simple recipe to follow. The meat was very tender which I liked.

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LILXBLINK

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Reviewed: Feb. 12, 2006

Loved this Roast. I did add mushrooms, carrots, and celery. Afterwards, Even Made the gravy a little thicker with corn starch for my mashed potatos. It cooked for 6 hours on a high setting. Excellent tenderness. Would recommend all to try !!!!!!!

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