Quick, simple and beyond excellent. I was out of thyme so substituted with italian seasoning. My husband hates mushrooms and he commented on how good this was several times. This will definitely be featured on our table again.

Try golden onion soup with this recipe. .I did make this and some do this allot , Just thought id make a small change.

OMG! this was beyond good! I did make a few changes, I used cream of chicken soup and chicken broth instead of water and basil in place of rosemary. Rosemary is just too strong a taste for me. Like I said, just gggggreat!

I liked this roast. Next time, I will cook it a little longer. It was very juicy and the gravy was a good complement to it. I will make it again.

I'm generally not a fan of canned soup, but I do believe it has its place from time to time as it does in this recipe. Not knowing when we'd be eating supper, I decided to play it safe and make this roast in the CrockPot. After mincing the fresh herbs and garlic, I sort of bound it all together with a little olive oil, then inserted the herb/oil mixture not only into the slits I cut, but rubbed the rest onto the surface of the roast itself. I mixed the cream of mushroom soup with white wine rather than the water called for, which I knew would contribute nice flavor. The roast was fragrant, flavorful, moist and tender. I wasn't pleased with the looks of the gravy once it came out of the CrockPot, so I strained it, then thickened it on the stovetop with a little cornstarch. It wasn't the prettiest roast I've ever seen, but it sure was one of the tastiest, and I'd definitely make it this way again.