Reviewed: Feb. 23, 2009

this was far the best pot roast we had ever had. My family want's me to make this again. It goes great with yorkshire pudding. The only thing i did different was i put a few gloves of garlic in the roast.

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michelle

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 23, 2009

Easy is right! This was juicey and flavorful!

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jennyhahn1

Cooking Level: Intermediate

Living In: Galloway, New Jersey, USA

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Reviewed: Feb. 23, 2009

pretty good. =)

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retrofloridagirl

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Reviewed: Feb. 23, 2009

Great taste and so easy to make. There's nothing like coming home to the smell of a tasty pot roast in the slow cooker. My only change was to use chicken broth/stock instead of water. After browning the meat, I added the liquid to the pan, and scraped up all the brown, flavorful bits and then added it to the slow cooker with everything else. Immediatly before serving, I took allthe liquid from the slow cooker, added some water and a little flour to make a balanced gravy. Super tasty. Enjoy

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gsellman

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Reviewed: Feb. 22, 2009

Very easy to do. I skipped browning before I went to work, and since I hadn't any onion soup packets, I added 3 teaspoons of onion powder, 1 teaspoon of sugar, several beef bouillion cubes and left it as is. I stopped home for lunch to add the veggies and potatoes so they wouldn't be mush and the recipe was delicious. The boyfriend, who is not generally a beef fan, gobbled it up and sopped the gravy up with "Bread Machine Rolls", recipe also from this site.

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ICHARUS

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Reviewed: Feb. 21, 2009

I added in a couple cloves of garlic into my recipe, and I substituted the water for beef broth, which made for a wonderful and tender roast. I also took the advice of another commenter and added the veggies half way through instead of at the beggining, and thank goodness I did! The veggies came out perfectly cooked, any longer and they would have been mush!

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LaVixen

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Reviewed: Feb. 18, 2009

This was really good and I knew it would be. I did add a cup of red wine and a can of golden cream of mushroom for thicker gravy but I know it would have been fine without it.

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JOAN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Mullica Hill, New Jersey, USA

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Reviewed: Feb. 17, 2009

I left out the celery but added a can of tomatoes instead. I needed about 4 cups of water to cover the roast and the gravy was still very flavorful. To save time, I didn't peel the potatoes or carrots.

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Hannah

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Flagstaff, Arizona, USA

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Reviewed: Feb. 17, 2009

Added whole mushrooms, and used yukon gold potatoes. Very good!

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bwillia2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 16, 2009

First thing I cooked in my new crockpot, too! This was very easy and very delicious. I ended up using a lot of pepper to get some more flavor going.

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theothermattm

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

love this recipe, make it all the time. the batter keeps for a couple of days

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flowerninja

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Reviewed: Feb. 14, 2009

Tasty! The family loved it. I used beef broth instead of water. It was very flavorful and tender. It's a keeper for us :).

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MarathonMom68

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

This was the first time I had made pot roast and this recipe was quick and easy. Very good!!

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shoeprincess

Cooking Level: Expert

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Reviewed: Feb. 13, 2009

ABSOLUTELY WONDERFUL!!! I have a big family to feed (10 people) so I used 2 3.5lb. roasts and adjusted the cooking time by cooking on high for the last 5 hours. I used beef broth instead of water and omitted adding the vegetables. The roasts was fall apart perfect and the taste was to die for! I have been cooking pot roasts for years and this was by far the best roast I have ever made. Super easy and melt in your mouth perfect! Will make again and again! Thank you, thank you, THANK YOU!!

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KARENHILTON

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: Feb. 12, 2009

delicious, if you like veggies, just add more of them, we did. I only added half a beef stock cube due to what other said about this recipe

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AMG

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Reviewed: Feb. 11, 2009

Easy and Yummy... what could be better?

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HAYDONSANGEL

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Reviewed: Feb. 10, 2009

From my husband, the best pot roast he ever had!!! I did use beef broth instead of water and added a cream of mushroom soup to it. We used the extra juices to make gravy with a little milk, flour, salt and pepper. It is excellent and so tender and juicey. Will definately do it again and again!

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Claire

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Reviewed: Feb. 9, 2009

Nice recipe. Rather than use all water, I used half water and half sherry. What a great flavor. I thickened the juices with Wondra Flour which made an excellent gravey. A sprinkle of fresh chopped parsley completed the presentation.

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PIDGE

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

This is exactly how I do my pot roast and it comes out perfect everytime! Just be sure to use a chuck roast. This is a perfect recipe for my child who is allergic to dairy and can't have the cream of mushroom soup. I use the liquid left over to make a wonderful gravy.

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Nichole

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 7, 2009

No need to brown the roast (I have done it both ways). I used my medium size crock pot w/ a 2.65# boneless Chuck Roast, rubbed it with Red Robin Seasoning & sprinkled w/ Salt & Pepper. Put 1/2 package of Onion Soup Mix on it, poured 1 cup hot water, added 3 lg potatoes & as many baby carrots I could still allowing 1-2" clearance from top of crock as it is IMPORTANT you don't overfill your crock pot for proper cooking. (Makers' suggest on filling it 75% full.) I cooked on HIGH for 5.5 hours then turned it down to LOW for the last 2 hours.... ~Wonderful Aroma ....TO DIE FOR!!

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