Reviewed: Nov. 23, 2009

This is a great basic Roast recipe! A lot like mine except I always add a couple dash's of a good Bourbon and a dash of Hickory Liquid Smoke along with a teaspoon or so of chopped roasted Garlic to add additional flavor! My husband hates cooked carrots so I just use Potatoes and Onion instead.

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Raven

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Reviewed: Nov. 13, 2009

I used cream of chicken instead of mushroom. I followed everything else as well as added whole garlic and chopped onions. Great Sunday dinner.

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Vivienne

Cooking Level: Beginning

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Reviewed: Nov. 6, 2009

This was a very good roast. It came out tender and moist with good flavor. I used whole small potatoes, red and white mixed. Other than that I didn't change anything.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

Very easy to make and the family really liked it. I didn't bother browning the meat beforehand, and it was fine. Also, when I took the meat out to rest for 15 minutes before carving, I removed the vegetables and kept them warm and added a mixture of 2 tbsp flour kneaded with 2 tbsp margaine to the slow cooker. I put the lid back on and turned it up to high and ended up with delicious gravy for the meat. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 29, 2009

Not as special as I anticipated. Maybe a bottom round roast was not the best cut to use? At this point I'll stick with what already works.

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Turbos Mom

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Reviewed: Oct. 21, 2009

Don't change a thing. I made it just as it's posted and my family truly couldn't get enough of it to eat. :)

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MissMissy

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Reviewed: Oct. 5, 2009

This was excellent! I didn't have 2 cans of mushroom soup so I used one cream of celery and one cream of mushroom. I crushed about 5 cloves of garlic and threw that in too. I omitted the potatoes but put a handful of baby carrots and whole mushrooms about half way through. I had a 3 lb chuck roast that I seared with red wine and olive oil. I cooked it in the crock pot on medium for about 8 hours. It came out wonderfully and I served it over mashed potatoes. I also made gravy out of the leftover sauce in the pot.

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Sep. 30, 2009

tasted better.. roast was dry, so I made pulled beef by putting the leftovers in bbq sauce and beef broth

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SML678

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

Super easy! Fool proof. I made it exactly and the meat was very tender. I cooked it for 9 hours on low in the crockpot. I want to add mushrooms next time and there will be a next time! Thanks for the great recipe!

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ROSIESTOES

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

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Reviewed: Aug. 27, 2009

i have a lot of people to feed so i added extra potatoes and carrots. i think next time i'll add celery and maybe mushrooms. very tasty and i enjoyed making it. the house smelled great.

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lisa

Cooking Level: Beginning

Home Town: Garden Grove, California, USA

Living In: Corona, California, USA

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Reviewed: Aug. 27, 2009

My first roast was fantastic!! I also added mushroom, and made gravy with the liquid at the bottom of the slow cooker!

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jennifer-cita

Cooking Level: Intermediate

Living In: Muskegon, Michigan, USA

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Reviewed: Aug. 9, 2009

This was one of the best roasts I have ever had. When I first put the ingredients in, I was afraid it was going to be too dry and wanted to add some additional liquid but decided to go as directed. It doesn't need anything extra, it comes out perfect!!

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Kevin Stephenson

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Reviewed: Aug. 4, 2009

It seemed a bit dry when I served it as a traditional roast. The next day I used the leftovers for sandwiches with some bbq sauce and it was AMAZING! The roast I bought was 4 pounds and I cook for 2 so I cut it in half and put the other half in the freezer. Maybe if I decrease the cooking time it will turn out better. I definitely plan on trying this again, especially for the leftover sandwiches!

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Karlene

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Reviewed: Jul. 29, 2009

This recipe is so easy!!! My whole family loved it even the 3 and 8 yr olds. This recipe is a keeper. I am even going to try it with a pork roast. YUMMY!!!!!

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Chrissy

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Mulvane, Kansas, USA

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Reviewed: Jul. 29, 2009

Extremly easy to make and tastes very good!

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Amanda W.

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Reviewed: Jul. 1, 2009

Perfect! This was my first slow cooker meal ever and I am amazed at how delicious and easy it was! I will absolutley make this dish again and again!

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Amy

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Reviewed: May 23, 2009

Since trying this recipe I have never gone back to the way I used to make a roast! It is so yummy! The only change I made is I add 1 cup of water in the croc while mixing the soups together. I even use the soup mixture from the croc to make gravy. Just strain 3 cups of soup mixture from croc pot into a small skillet. In a small jar with lid combine 1/4 cup cold water and 3 T flour; shake to blend. Gradually stir flour mixture into soup mixture with whisk. Cook over medium heat until mixture boils and thickens, stirring constantly.

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Jen H

Cooking Level: Intermediate

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Reviewed: May 18, 2009

This was good, but it was exceptional. Rating is for taste and easiness of recipe.

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Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

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Reviewed: May 15, 2009

Excellent recipe! I added carrots, celery and onions and made it in the slow cooker on the low setting. Delicious!

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moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: May 6, 2009

This roast was the most flavorful I have ever tasted. The seasoning was perfect. I browned the roast on all sides first and then deglazed with red wine. This really added richness to the recipe. I cooked on high approx 6 hours and added the veggies after 3 hours. Absolutely delicious!!

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