Reviewed: Apr. 27, 2013

Great recipe! I added about 3/4 cup of water as I was afraid that it would be too salty. Definitely not too salty. The gravy was a bit thin so I will cut back the water to 1/2 cup. The gravy was very tasty over noodles.

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Reviewer:

sarasotamo

Reviewed: Jan. 30, 2013

Cooked my first beef roast with this recipe. The delicious smells tortured the whole family all day, and we weren't disappointed when dinner time arrived! The roast was really moist, and had a creamy taste. I served it with potatoes, corn, and green beans. The juice from the roast also made a wonderful gravy for the potatoes. Thank you for such an awesome recipe!

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Reviewer:

Kat

Cooking Level: Intermediate

Reviewed: Jan. 16, 2013

Have made it twice using a 2 lb. or larger roast and adding 1/2 C. Red Wine to deglaze the pan. Also added 1 Tblsp. Worcestershire, 8 oz. sliced Mushrooms and 1 C. Beef Broth before putting the roast in the slow cooker. My husband loves this recipe and would eat it every week. Downpat

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Reviewer:

Pat

Reviewed: Jan. 12, 2013

Delicious! Best slow cooker beef pot roast. I used a 3 lbs blade roast and followed the same cooking times. I didn't have any parsley, but I added gourmet dried mushrooms about 2 hours into cooking (followed instructions on package). I used Keg steak seasoning instead of the salt and pepper. Used 1 can of Campbell's cream of mushroom and garlic soup, double the mini-carrots and 2 stalks of celery on the bottom along with the onion and garlic. I took the advice of others and added a little worchestershire sauce. Will definitely make this again.

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Reviewer:

sprice

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Whitby, Ontario, Canada

Reviewed: Dec. 29, 2012

I have made this recipe for at least 50 years. I sear a 3-5# roast in a Dutch oven, with onions. Add the mushroom soup, onion soup, little Worchestershire sauce, potatoes and a bag of baby carrots. Put it in the oven at 350* for 3 hours. Then I go to church. When I come home it is to a complete meal, already cooked. Too easy. I have also done it in a slow cooker when I had to work all day....Turned out about the same. Great recipe!! I think a chuck roast works best....more flavor...

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Reviewer:

Bossier

Reviewed: Sep. 25, 2012

Delicious my whole family loved it !!!

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Reviewer:

kime275

Reviewed: Sep. 22, 2012

Very good. I added about a cup of beef broth (low salt), and a few shakes of Worcestershire. Otherwise stayed with the recipe exactly, and used the leftovers over fettucine for a type of "stroganoff" the next night.

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Reviewer:

LaLaNorthwest

Cooking Level: Intermediate

Reviewed: Sep. 12, 2012

I did the recipe as stated except I used dried parsley. I was disapointed. It was good but not great and certainly not really moist. My husband felt that the gravy had a strange taste and didn't like it at all.

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Reviewer:

abtaylor

Reviewed: Jun. 22, 2012

This came out amazing! Ready at dinnertime, made the house smell amazing, super easy. My hubby doesn't like the texture of onions, so I use dehydrated onions. SO GOOD! Thanks for the great recipe.

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Reviewer:

Mtothe4th

Reviewed: May 9, 2012

I followed the suggestions of the worchestershire sauce and slow cooked it for 10 hours on low... i also used the beef broth and it was great... I was going to do other things such as adding vegetables but ended up fishing all day and never got home. it was still excellent without

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