Reviewed: Nov. 5, 2002

I THOUGHT THIS RECIPES WAS GREAT. MY HUSBAND ON THE OTHER HAND DIDN'T LIKE TO SAUCE. MY KIDS LOVED IT. I WILL MAKE THIS AGAIN.

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ERICA FIX

Home Town: Conneaut, Ohio, USA

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Reviewed: Oct. 14, 2002

Love the recipe!! My husband is asking me to make it again soon! The gravy was delicious and the carrots were great.

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MGCHADWE;;

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Reviewed: Sep. 30, 2002

A MUST for roast beef lovers. It was soooo tender and juicy. I used Cream of Chicken soup and served it all with mashed potatoes. YUM!!!! Thanks, Erica!!

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KATHY5048

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 24, 2002

I have to admit I was a bit surprised at how tender this roast turned out - and how tasty it was! I usually like to cook my beef roasts on top the stove, but for the convenience, a slo-cooker comes in really handy. This will truly be my favorite slo-cooker beef roast recipe from now on. It is awesome!

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REDDEN

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Reviewed: Aug. 1, 2002

This was really good and so easy! I used a large can of the soup for more gravy. My entire family loved it!

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KADELL22

Home Town: Charleston, West Virginia, USA

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Reviewed: Jul. 31, 2002

I loved the fact that I was able to use different cuts of beef and still the roast came out perfect in the slow cooker.

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LISSETTE1588

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Reviewed: May 20, 2002

This roast turned out great!I did cook it in the oven for 5 hours instead of a slow cooker,but it was so tender and juicy,with a wonderful gravy!Thank you!

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MITAERLO

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2002

This is good! We let it cook for 9 hours and the end result was great. The meat was ok - we used london broil and it never really got tender. BUT the star of the show was the carrots. We all fought over who would get the last carrot! The gravy was yummy and plentiful. We'll be making this one again!

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VERMONTLIZ

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Reviewed: Feb. 10, 2002

Next time I would omit the salt. I found it a little salty due to the bouillon cubes. I'd like to even possibly put less bouillon in it in order to cut down on the salt

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judig

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Reviewed: Nov. 12, 2001

Wow what a easy, great recipe. I added a few more herbs to the process but that was it, the roast was perfect and tasted wonderful! Thanks!

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COOPSMOM

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Reviewed: Oct. 17, 2001

The BEST pot roast I have ever made - and will be the only one I make from now on! I used dry parsley. Everything was great, and even better leftover! My son even went back for more- twice!

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JMGINGRICH

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Reviewed: Jan. 26, 2001

It was easy to make, but I was very disapointed in the outcome.

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SUMDL

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Reviewed: Oct. 5, 2000

This roast was the most delicious roast I have ever made! I used the carrots the second time I made it, but not the first, and I prefer it without carrots. The carrots seems to make it sweeter. But other than that, it was a hit!! I didn't even need to use a knife, it was so tender! The more garlic, the better! Try putting extra, fresh mushrooms in too! Makes great gravy!

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BARB MC

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Reviewed: Sep. 18, 2000

This recipe turned out terrible. But my family endured it. The meat was done before 2 1/2 hours. It did not make its own sauce. My vegetables burnt. The worst thing ever that you could have named happened to this recipe.

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JameelahS

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Reviewed: Jul. 20, 2000

Recipe is very easy to follow - however, it's not clear as to whether you should reconstitute the cream of mushroom soup.

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debrasteward

Cooking Level: Expert

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Reviewed: Jul. 18, 2000

Delicious. My family loves spices, so I doubled the garlic. The gravy was thin, but had a wonderful flavor. I will most assuredly make this recipe again.

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