Reviewed: Feb. 3, 2013

Best pot roast I've ever had! I didn't have any Onion Soup Mix, so I found a recipe for it here. I think it was even better. Ours was done earlier than 8 hours, too, so keep an eye on the roast.

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dmcneil

Reviewed: Feb. 1, 2013

This is amazing! Super easy and requires minimal prep work and involves alot of groceries that most people have in "stock" regularly. I followed the rating that was most helpful (it was by lyrica42) and it turned out so well. I also only put the veggies in half way through the cooking time so they wouldnt be complete mush. YUM

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pjsarecomfy

Reviewed: Jan. 29, 2013

I had never made a pot roast in my slow cooker and was looking for a base recipe that I could get creative with. Got a few ideas from other reviewers, added my own touches and my husband and I loved it's deliciousness! Used about a

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SAMSYD

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Barnegat, New Jersey, USA

Reviewed: Jan. 25, 2013

this was great just added a bit of gravymaster to the beef before browning

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kmahone

Reviewed: Jan. 23, 2013

Totally cool

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Hawkbit

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Jan. 21, 2013

Solid recipe. It needed more flavor, for our tastes. I threw in some red wine toward the end and some tomato paste to thicken the sauce. Good!

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sch

Reviewed: Dec. 31, 2012

Followed lyrica42's advise from her review. It turned out great. Hubs new fave.

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Christie D

Reviewed: Dec. 18, 2012

I'm a nanny, and I made this for "my" six kids. They all liked it a lot. My crock pot runs hot, so the cooking was done after about four hours on "low". I'd make this again. I didn't change the recipe at all, nor would I the next time I make it. It's a good, solid pot roast. Thank you, Marie.

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American Beauty

Reviewed: Dec. 6, 2012

I've made this 5-6 times now, and it's always a winner. I always try to follow the original recipe precisely the first time through (unless something seems seriously out of whack). The vegetables do turn to mush if you add them at the beginning ... it's a delicious mush, but mush nonetheless ... so now I always wait until about halfway through. Being able to see the vegetables makes for a nicer presentation, I thinkand a nicer bite. I also double the vegetables and use beef stock instead of water. The addition of red wine sounds like a great idea. I will try that next time. Thank you, Marie, for many pleasurable meals. :-)

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