Reviewed: Feb. 23, 2005

Scrumptous recipe! A new family favorite!

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LAURAMO

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Reviewed: Feb. 17, 2005

I only gave this recipe 4 stars because I had to add some of my own spices to make it really good. It did turn out great but I added more garlic, some oregano, and some basil towards the last hour because I thought it was rather bland. I also had to add some more beef base in order to make gravy (I made mashed potatoes instead of the yukon gold) In the end, everyone had seconds and believe me, I have a very tough crowd.

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TWINSPLUS1

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Reviewed: Feb. 6, 2005

This was good - quite tasty...still not as good as cooked in the oven in my opinion. But it was good.

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AUZMUM

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Ridgewood, New Jersey, USA

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Reviewed: Feb. 1, 2005

This was positively delicious! I liked using the "top sirloin" as I'm not a big fan of "chuck roast". This is certainly a recipe keeper!!

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SANDIBROOK

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Reviewed: Jan. 31, 2005

Absolutely excellent! (I used chuck roast)

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Dec. 31, 2004

I used this recipe as a base for general pot roast. I added an extra bay leaf and thyme to add extra flavor, cut back on the amount of garlic slices pushed into the roast and threw a couple cloves into the water to stew with the veggies. I also used my injectaflavor to inject a mixture of beef broth, thyme and garlic minced together. Husband couldn't say enough things about the roast, it smelled delicious all day and the gravy it made was excellent. I kept sneaking sips of the gravy in the last two hours of cooking.

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KRISTENPITTS

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 25, 2004

I believe that I may have over-cooked this as mine came out a bit dry. My crockpot does seem to run a little hotter than others. Great flavor overall, though. The vegetables turned out great. If you're looking for a good stand-by-from-scratch (no soup mixes, etc) Pot Roast recipe for the slow cooker, this is a fine one to start with and build upon! Thanks!

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kenderdine

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Reviewed: Nov. 12, 2004

It was pretty good. Think I will try a different pot roast next time.

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JMKUBE

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Reviewed: Oct. 9, 2004

I opted to cook this on low for eight hours, and the meat was pretty dry, but it did have a nice flavor to it. I might experiment with it again to try for a more moist cut of meat. I served it with the juice on the side and that helped make up for the dryness.

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Boos_Mommy

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Reviewed: Sep. 17, 2004

This is fabulous. My family loves it and requests it time and time again! The garlic puts it over the top.

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KMADSEN

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Reviewed: Sep. 7, 2004

This is the BEST slow cooker roast I have ever made! I have made it a couple times and everytime its perfect. I wouldn't change a thing about this recipe. Its wonderful! Thank you for sharing!

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TRE7680

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Reviewed: Jun. 6, 2004

YUMMY! One of the best pot roasts I've ever made. The meat was incredibly tender, and so full of flavor. The garlic wasn't overwhelming at all!! Definately a keeper!!!

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EPPIRN

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Reviewed: Apr. 9, 2004

I made this pot roast for my in-laws (people one always imagines to be their greatest critics) and they loved it - even asked for the recipe! My husband loves it too, and it has become a once a week menu item at our house.

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JAROFCLAY17

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Reviewed: Mar. 13, 2004

I made this awhile back and we thought it was rather good. Nothing that *stood out* but good. I left out all of the other veggies and just used the crockpot to cook the meat.

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: Jan. 27, 2004

I would say that this recipe is average. I agree with another memeber with the sentiment of... it's just missing something...

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NERDFARM

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Jul. 13, 2003

Good but the garlic taste is awfully strong. And I'm a garlic lover so that's saying something. I wil probably make this again in the future but I will be making a few adjustments.

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 5, 2003

Although this came out pretty good for pot roast, it was to much work in my opinion. I followed other reviewers' suggestions and browned the meat first, which I do think helped. I also added more spices: thyme, onion powder, etc, and beef broth instead of water. I cooked on low 8 hours & everything was done perfectly. I guess if you have lots of time in the morning to prepare this, then you'll like this recipe.

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Lois Lane

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Reviewed: Nov. 10, 2002

Sooooo good! I'll definitely make this again!

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MISSVICKIE

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Reviewed: Aug. 15, 2002

Overall, it turned out great. I loved the garlic cooked in the meat. I added a bouquet garni and some celery for extra flavour. I also thickened the gravy a bit more. I'll definitely use the recipe again.

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RC

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Jul. 30, 2002

The secret to this yummy recipe is the garlic! I was very impressed at how good this was, plus it was so easy to prepare! My husband loved it too! I don't know if my crock pot gets hotter than most, but everything got done way before dinner time. I removed the veggies, then put everything back together right before dinner was served. I will make this on a regular basis!

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Jill C.

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Goshen, Indiana, USA

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Garlic Top Sirloin Pot Roast

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