Reviewed: Sep. 5, 2009

Too salty. Too garlic-y..too something too much.

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Reviewed: Jul. 2, 2008

I didn't trim the fat because there was not that much plus the fat adds flavor, used 2 cans of soup because knew from experience it would be too salty. If using one can of soup only use 1/2 of the dry soup mix. Loved the strong garlic flavor!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Feb. 20, 2008

Really good garlic flavor. We loved that part. I'll probably use my usual herb rub next time with garlic stuffed in it. The gravy was too salty. I should have listened to others and used less onion soup mix. We ate it though.

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asl40

Cooking Level: Expert

Home Town: Ligonier, Pennsylvania, USA

Reviewed: Dec. 24, 2007

We love this roast! I've cooked it in the crock and in the oven. It always comes out delicious. I throw carrots and potatoes into the pot. The gravy is perfect and the meat falls apart!!

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Sadie

Cooking Level: Intermediate

Reviewed: Aug. 3, 2007

Not something I will try again.

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puddy

Reviewed: Nov. 15, 2006

The only thing I did differently was use the slow cooker. I did not add any water, it was superb....Note...You do not have to add liquids to a slow cooker. I make baked potatoes that I cook all day in the cooker and never add a drop of liquid. They are the best baked potatoes ever..Back to this recipe...I love all that garlice. This was all I hoped it would be.

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Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Aug. 14, 2006

I've made this for years w/ only a little dry onion soup mix. Try leaving out the dry onion soup mix or cut back if it's to salty.

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Reviewer:

MYFAMILY

Reviewed: Jul. 31, 2006

This was just your average roast. My boyfriend and I enjoyed it, but it just wasn't anything special. I added a can of water and made it in the slow cooker on low for 8 hours. It was definitely easy to make, though, and that may bring me to bring it again.

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MLEDOE

Cooking Level: Intermediate

Living In: Joliet, Illinois, USA

Reviewed: Jun. 23, 2006

This roast had an excellent flavor and it came out extremely tender.

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Reviewer:

Roz S.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

Reviewed: Mar. 9, 2006

Wow this recipe is wonderful and filling, my husband was in awe. I used a 1 1/2 lb chuck roast and only 4 garlic cloves sliced in half and slow cooked for 8 hours.

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