Very good. Didn't brown the meat first; just threw everything in. Used bone-in venison roast. Delicious! Added pearl onions. Served with wide egg noodles.

Although this was the best roast I've ever made, I am just reluctant to give ANY roast a five star rating... Alright: Here's what I did differently. Rubbed the roast with Penzey's Chicago Steak Season / Penzey's Sunny Spain and Cayenne Pepper. Seared in olive oil. Soups: Healthy Choice from Campbells (Low Sodium & Fat) and Lipton's Golden Onion. Russet potatoes and baby carrots. Worcestershire. Minced Garlic. And, made sure to flip the roast in the crock a couple of times, to prevent the part that wasn't submerged from drying out, as we're all accustomed to in this house. Seriously surprised that I didn't mess this one up. And, that means if The Queen Of Dry, Awful Roasts didn't screw it up - You Won't.

I've made a similar roast on the stove top but what's slightly different it that it was seasoned in garlic powder. I chose to use only one can of soup and added 1/2 can of water. At the end I transfered the gravy to the stove top and thickened it using 3 T flour and 1/2 C water. Super tasty!

It was my first pot roast adventure ever, and it turned out perfect!

My 10 year old daughter and I were choosing a meal to cook together. I already had a roast and it was hot so I was looking for a slow cooker recipe. I showed her the pic but didn't tell her the ingredients (afraid the mushroom soup would scare her away). When it came time to cooking it, I added about a half can of water to the soup mix and told her to just give it a chance. I was scared, but in the end it was SOOOOO good. She ate it, gravy and all and so did her also picky 7 year old brother. For leftovers (which there wasn't much. My Husband couldn't quit eating it either) we had mashed potatoes and used the gravy on top of those.

This roast rocks! I used minced garlic instead of garlic powder; didn't brown before putting in crock pot; added a can of cream of celery and a can of beef broth; used onions instead of carrots; added potatoes half way through cooking and added a package of fresh mushrooms 45 minutes before it finished cooking. It was delicious! Thanks for the recipe!

This recipe comes out perfect every time. Definitely a keeper!

I've made this twice. The second time I used low sodium soup, and it turned out much better.

This is so goood! The roast was so tender. The whole family loved this! I did not change a thing. Make sure to use a large crockpot.

This one is a keeper- very good !!!!!!!!!!

This was an excellent recipe. Family loved it! I didn't have the dry onion soup mix so I substituted a package of Dry Beefy Onion Mix instead and added about 1/2 cup of water to the mix. I also did't add vegetables to mine because I cooked vegetables on the side due to the fact that my meat was mostly frozen in the beginning and I was scared that I'd overcook my veggies. I still cooked the frozen meat in the oil probably about 30 minutes vice 20. I cooked my meat on high in the crockpot for about 3 1/2 hours and then on low for about 4 hours. It turned out nice and tender and the gravy was excellent. Recommend this to anyone. Next time I will defrost my meat! g.b. Goose Creek, SC

I made this for Sunday dinner & had almost no leftovers. My boyfriend kept saying how good it was & even had 3 helpings. He wants me to make it again next Sunday. The only thing I did was add some beef broth to make the gravy less thick.

All I can say is O'My Goodness. This isn't even finished cooking yet & my husband & I have been picking. This is well worth making again & again. I didn't have Cream of Mushroom so I used Cream of Potato & Cream of Celery. No problem with the substituion. I seared the meat & did add the 2T of red wine. I will be playing with this one again & again. Thanks.

This is my no-fail roast recipe! Delicious! My husband, dad, and father-in-law all love it. I actually use 3 or 4 cans of soup for extra gravy - the healthy request version of Campbells cream of mushroom soup to cut extra fat and sodium.

This is easy yet delicious! I made some minor changes - I did coat the roast in flour and sear before throwing in the crock pot w/the other ingredients. I also used 1 can cream of mushroom, 1 can cream of potato, and 1 can french onion soup (instead of the onion soup mix) - all low sodium. I also added about 1 tsp minced garlic, about 2 Tbsp. of red cooking wine and a few pinches of thyme. I cooked on low for about 8-1/2 hours - it was wonderful. Perfect for winter evenings!

Wonderfully tender beef! Veggies would have been better if I could have added them halfway through cooking, as they were overcooked a bit. Will try keeping pieces of veggies on the larger side. Delicious gravy, be liberal with the salt!

Delicious! I made the rump roast w/ au jus last time, and I wasn't completely happy with it. This, however, turned out great. I used one can cream of mushroom and the other cream of mushroom and roasted garlic. I also added a little paprika to the roast on top of the s&p and garlic powder. Cooked for 6 hours and it was very tender an flavorful. Didn't add the veggies, but served over mashed potatoes. My husband loved it!

Everyone in the house enjoyed this one.