Reviewed: Oct. 13, 2009

I made double the recipe and the kids LOVED it they ate almost all of it!

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Reviewed: Oct. 12, 2009

Easy and delicious! I've never been a fan of pot roast but I will make this one regularly. The roast was tender and tasty. I used quartered red potatoes from the garden and they didn't get too soft. I doubled the amount of potatoes and carrots in the recipe and it was perfect. The only other thing I did differently was I added two beef bullion cubes to the water. I'm not sure if it was necessary but that's what I did. The great thing about this recipe was that it, like most slow cooker recipes, was a no fuss supper. I put everything in the crockpot in the morning and it was ready for dinner. I also made gravy with some of the juices, which was a nice topping for the potatoes and beef.

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Talea Metivier

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Reviewed: Oct. 10, 2009

I have virtually no experience cooking whatsoever and prepared this as my first ever dish with our new slow cooker. However, I still experimented by reading the numerous reviews and took the aggregate of suggestions to combine. I used the beef broth instead and varied the amount of vegetables to suit taste. I cooked mine on low for 10 hours and it was excellent. I also gained the reassurance from two independent, impartial taste testers as well. Go with confidence on this one.

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Pinballtec

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Reviewed: Oct. 7, 2009

Delicious!

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Kiley H.

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Reviewed: Oct. 7, 2009

Add a bay leaf and a can of beef broth. My husband came up with this idea and has been making it for years.

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GOLFBHARD

Living In: West Lafayette, Indiana, USA

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Reviewed: Oct. 6, 2009

Very good recipe, though after reading so many people's comments, I'm interested in trying it again with variations: particularly adding garlic, paprika, Worcestershire and red wine, and substituting beef broth for the water. But even as is, it's a very good recipe, particularly good on a cool fall night. The place smelled wonderful while it was cooking.

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Oct. 5, 2009

Great Recipe I would definitely use again! My husband loved it. I used a can of cream of mushroom and Worcestershire sauce.

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Mary_Joe

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Reviewed: Oct. 4, 2009

I am rating this based on following the basics of the recipe and using my own ingredients that my dad always used when he made pot roast in his dutch oven. I did not brown the roast, but I rubbed it with salt, pepper and garlic powder the night before and the next morning put it in the slow cooker on low with a chopped onion, crushed garlic cloves and bay leaves, topped with a mixture of one can of beef broth, a glass of red wine and a small can of tomato paste. Came home at lunch and added red potatoes, baby carrots and celery. After I got home from work I turned it on high for about an hour to make the vegetables nice and soft. All in all it probably cooked about 11 hours. I was able to make a nice gravy with the liquid by adding a bit of cornstarch and flour and heating up in the microwave. With the modifications I made this came out just like dad's recipe. Thanks.

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Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Oct. 4, 2009

This was ok, a foolproof way to make a pot roast, next time i'll add more spices.

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kate

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

I found this recipe to be pretty good. Although any markets around me do not carry a 4 lb. roast, I did find the largest one-2.2lbs, and continued with the full recipe. Since I used a smaller roast, I will use only half the onion soup mixture next time, also I added a chopped green bell pepper. Thanks it was delicious!

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jennifer

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 30, 2009

very good!! A bit salty with the rub I used so next time only pepper and herbs....

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beautifulgvb

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2009

This was my first time cooking a pot roast and I was so nervous. This recipe made things so easy for me, and it came out great. I will definitely be making this again.

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Secret Chef

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 23, 2009

Made this meal for my family last night .....best pot roast recipe ever! I used an English roast instead of chuck, and it turned out great! Will never make pot roast any other way again!!

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J. Nelson

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Reviewed: Sep. 21, 2009

When it comes to easy.slow cooker.pot roast this is pretty much perfection! As far as method/steps go I do hold off a few hours before putting in the veggies. A keeper!

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Michelle

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

I thought the meat just didn't have that great of a taste. I thought there should have been more flavor. The broth was flavorful and the meat fell apart which is why I gave it a three.

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Chris R

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Reviewed: Sep. 19, 2009

I put the veggies in then the browned roast and cooked it 8 1/2 hrs on Low all night. Oh what a wonderful aroma to wake up to. I think I'll do it in the day time next time and all the veggies about 3 hours from end. But it was oh so good over rice!

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katherine

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Reviewed: Sep. 18, 2009

I browned the roast in olive oil after seasoning all sides with onion powder, garlic salt, lots of fresh ground black pepper and a little cayenne pepper. I did not have onion soup mix so I added a little more onion powder. I then put it in the slow cooker with beef stock. I added potatoes, carrots and celery about 3 hours before it was done. I made some gravy with the stock after it was finished and it was super. Very good canvas for individualized tastes to take over!

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Morgan

Cooking Level: Intermediate

Home Town: Austin, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Sep. 17, 2009

it was great!

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GreedyGretchen

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: Sep. 16, 2009

Awesome flavor! I actually used a Boston Butt pork roast instead of beef and it turned out wonderfully. The meat was falling apart tender, juicy, flavorful. Just like Mom used to make!

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