The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 2, 2009
My husband LOVED this dish. The only thing I did differently was I added the veggies for the last 2 hours of cooking, so they didn't get mushy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 2, 2009
This was the best pot roast I have ever cooked, as my husband said. I did not put celery in it and I added a can of cream of mushroom soup and some worcestershire. I cooked it on high for 6 hours, it was sooooooo good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 29, 2009
OK - it's not even quite done yet as the veggies aren't quite squishy enough (I think I had the crock pot on too high) but I taste tested and wow! I cut the recipe in half and added more veggies than called for as well as organic beef broth to cook in (I added more than called for) Also used a ton of lee and perrins (steak sauce), a bay leaf, a whole vidalia onion and two cloves garlic as well as removing the xtra fat in the beginning and putting fork holes in it and doing the montreal seasoning rub as others had suggested - I'm not even going to share this time - this stuff is Awesome! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 23, 2009
Delicious. I added a can of condensed cream of mushroom soup and this turned out perfect!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 23, 2009
So easy and so good!
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Cooking Level: Beginning

Living In: San Jose, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 22, 2009
This recipe has no flavor, I should have read Sandra C's review first.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 1, 2009
Very tasty. It needed at least 2 cups of water in it. I also added beef bouillion. Will make again but with more water.**Tried it this time with a can of beef broth. It was fantastic. I shredded some beef, put it on buns with Mild Giardinairre Mix, and everyone loved it. Now we can have the roast for dinner and it is a totally different meal. I will add Italian Seasoning to the shredded beef next time and simmer for a bit!
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Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 19, 2009
Very good. Added the veggies 4 hours into the 10 hour cook and they came out mushy. Next time I will try addidng them at the half way mark. Other than that, a very tasy dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 18, 2009
This recipe was very good. I left it in the slow cooker alot longer than I should have because I ran into things I had to do, and it was still very tender and great tasting.
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Cooking Level: Intermediate

Living In: Sidney, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 13, 2009
This recipe came out perfect!! It was so tender and melted in my mouth.
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Cooking Level: Intermediate

Living In: Westport, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 4, 2009
I really like this recipe because of its simplicity. The roast turned out very tender, even better the next day. However, I didn't use a slow cooker. I cooked it on the stove under low heat for approximately 3 hours.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 4, 2009
this was my very first pot roast ever! my husband isn't the biggest fan of beef, so i was afraid he wouldn't like it at all and i'd be stuck eating pot roast every day for lunch... but he really liked it! and it was so easy! thank you so much. definitely a keeper.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 28, 2009
This is the recipe I have been using for years. I do season the meat first and coat the roast with flour before browning and I used red wine instead of water.I usually do mine in the oven as I think it tastes better or I cook it 3-4 hours on high in the crockpot.
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Friendswood, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 27, 2009
Great recipe. It turned out very tender and tasty.
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Cooking Level: Expert

Home Town: Harlan, Iowa, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Apr. 23, 2009
This is super delicious and super easy. I threw everything in the slow cooker this morning before we left to go shopping and came home to a wonderful aroma! This cooked about 9 hours and the roast and carrots were perfect. My potatoes and celery were mushy but that was my fault. I should have cut them into bigger chunks. We shared this tonight with my mom, brother and nieces and there were no leftovers. I will make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 21, 2009
This was a very tender and juicy roast...My husband and I loved it!
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 20, 2009
I used beef broth instead of water. And since I was home that day, I added the veggies 4 hours in since people said they were too soft - that I will NOT do again. They were still too crunchy at 4 hours later on low. The whole dish was actually better the next day. This recipe would be great for 10 hours on low while you're at work. Also, the largest roast I could fins was just over 3 lbs., which was plenty to feed 3 with leftovers for 3.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 20, 2009
This came out really well. I cooked it for 9 hours. I think any longer might've been too long. You could add other veggies to this, too. It could practically feed a small army, too. We have tons of delicious leftovers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 20, 2009
Very nice. I'm making this again for dinner tomorrow. I put at least twice the amount of carrots called for. A good comfort food. Thanks for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 16, 2009
In combination of several suggestions in the reviews, this was just the MOST DELICIOUS AND TENDER roast I have ever tasted (it was also my first time making one)! Here's what I did... I sliced a 2½ lb boneless beef chuck pot roast into 4 large serving pieces. It didn’t have much fat so no trimming was necessary. In a deep dish, I rubbed all sides with steak seasoning, fresh ground black pepper, coarse kosher salt, and about 2+ tablespoons ready-to-use minced garlic then poured about 1+ tablespoon balsamic vinegar and Worcestershire sauce on top turning the meat to coat. While that sat, I sliced up a yellow onion then browned the meat on all sides with the onion in extra virgin olive oil. Transferred the meat (including all the juices in the pan) to my slow cooker, added 1 cup beef broth, 1+ tablespoon minced garlic, ¼ packet of onion soup mix (leftover from making dip), fresh ground pepper, garlic salt, oregano, marjoram, thyme, and paprika. Covered and set to low for 6-8 hours. Just about 2 hours before it was done, I added whole baby carrots, chunks of celery, red onion, and mushrooms. Instead of adding potatoes, I made mashed potatoes and brown gravy from the juices. The original recipe is a good “base”. Just be creative and use your spices!
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