The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Photo by KARENHILTON

Cooking Level: Intermediate

Living In: Avon Lake, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 11, 2009
Easy and Yummy... what could be better?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Photo by Nichole

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Photo by ForeverTERESA

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 6, 2009
This was good. I used new potatoes as others suggested. I used beef granules, a can of beef broth, with a little extra water because it was going to cook (unsupervised) for 10+ hours. I put the vegetables (I omitted carrots - personal preference,an added whole button mushrooms) on top of the meat and they did not turn out mushy. I used the extra fluid in slow cooker to make a gravy which we put over the potatoes. Turned out nicely.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 6, 2009
Been making this for awhile now, it's incredibly good. I coat in montreal steak seasoning before browning, deglaze pan with red wine, add all that to the crock pot along with a couple extra of sliced onions (we love onions). I leave the potatoes out and make mashed separately. Shred up the leftovers, add some low-sodium beef broth and frozen mixed veggies for a delicious soup!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 5, 2009
You know what really gets on my nerves? People completely changing the recipe and posting it as a review! Please do the recipe the way it is and review it or make your own!! geez.
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Photo by Lyndsey

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Biloxi, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 4, 2009
Outstanding. The meat and veggies were cooked to perfection- so tender and flavorful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 3, 2009
I used this recipe mainly because it didn't have a lot of artificial ingredients (canned soup etc.) I floured and seasoned the roast and seared it, then I sauteed the onions, garlic, deglazed the pan with red wine. I added carrots to the slow cooker and only used 1/2 of the onion soup mix....I don't like anything too salty. The meat fell apart, I thickened the gravy but it was somewhat bland and I try to kick it up with worcestire, needs some more work though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 2, 2009
This is the most tender slow-cooker pot roast I've ever made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 1, 2009
This was the first thing I made in my new slow cooker. It's just okay without the gravy, but with the gravy, it was amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 30, 2009
Perfect to add veggies 1/2 through cooking process.
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DHL

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 29, 2009
I used just over 2lbs of round roast, but didn't half the recipe at all. I used steakhouse seasoning and browned the beef first. I added about three cloves of minced garlic, and about 3/4 cup of wine. I added some worcetershire sauce, and beef bouillon granules. I had french onion dry soup mix (Liptons) and I used the whole pouch. Also added some red pepper flakes. Very good. Tasted like stew...not much difference, really, except less gravy. Slow cooked it on low heat for about 9hrs....excellent.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 25, 2009
Great and easy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 24, 2009
The ultimate comfort food! I subbed water with 1.5 cups beef broth & omitted the celery. Slow cooked it on low for 8 hours, adding the onion and carrots after 3 hours. Didn't put the potatoes in the crock thinking they would soak up too much salt...instead, served it over a bed of fresh garlic mashed. Hubby and kids said it was absolutely perfect and there were no leftovers! Can't wait to make it again...
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Cooking Level: Expert

Living In: Long Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 24, 2009
Quick, simple, tender and delicious. A definate regular in our house. Jamie Nova Scotia
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Cooking Level: Intermediate

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