Reviewed: Feb. 23, 2013

I used an Irish Red. I love mushrooms so I added 12 oz white, 8 oz baby bella's. While I was buying the shrooms, I noticed some dried morel's. I boiled in water for 20 minutes and used the morel's and the water I boiled them in. It had turned brown and looked like it should be added. 2 pkgs of soup mix also.

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Reviewer:

rsenko

Cooking Level: Intermediate

Living In: Southgate, Michigan, USA

Reviewed: Jan. 8, 2013

The whole family love this. Made it exactly as the recipe is written. Very tender and so delish! Super easy too! Thanks for sharing.

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Reviewer:

burlterri

Home Town: Mesa, Arizona, USA

Reviewed: Dec. 16, 2012

Not bad, not great

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Reviewer:

Teresa

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Nov. 25, 2012

I made this for Thanksgiving and used a chuck roast. It was amazing! There were no leftovers and my husband is already asking when will i make it again. This recipe is a keeper!! Thank you so much for sharing it.

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Reviewer:

gboykin

Reviewed: Oct. 12, 2012

DELICIOUS! The house smelled awesome and this tasted great! I wish I had made some gravy out of the sauce that was leftover. Thanks for the recipe!

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Reviewer:

Melody

Reviewed: Sep. 27, 2012

added another 1lb of mushrooms, carrots & an onion. My children loved this & declared it their favorite meal

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Reviewer:

cah5

Reviewed: Aug. 17, 2012

Did as recipe directed and had excellent flavor. Will definately be making again!

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Reviewer:

jkilg21

Reviewed: Aug. 11, 2012

I'm sure this is a very tasty mixture of beef and mushrooms; but as expensive as a standing rib roast is; why would anyone want to cook it to death in a slow cooker, tender or not? There are so many more interesting things that can be done with a standing rib roast. No way!!! I saved this recipe, but, to use it with a chuck or a bottom round roast. This might even be great with a tip roast, or a beef brisket, and even some oxtails, or beef short ribs, but never a standing rib roast! That's too good a cut of meat.

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Reviewer:

Rogue

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Jul. 31, 2012

Amazing as-is (didn't even need a knife to serve it!!), but incorporated a few tweaks to make it Y-to-the-UM. Used 2 lbs of sliced baby bellas and 1/2 sliced white onion. Used 2 packs of soup mix, mushroom and beefy mushroom. Used 3 lb chuck roast and inserted garlic into roast (5 smashed cloves). Put soup mix largely on top of roast and added enough red wine to make it wet, but not wash it away. Used Shiner Bock beer. After done, heated remaining juice in sauce pan with Argo to thicken - served over instant mashed potatoes.

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Reviewer:

Sara112x

Cooking Level: Intermediate

Living In: Sugar Land, Texas, USA

Reviewed: Jul. 7, 2012

I added more beer. I wanted to be sure the roast didn't get dry and was completely covered. So, I put in a bottle of beer, then filled the bottle with water and added that, then another bottle of beer, until I had a few bottles of beer and water covering it completely. The juice is so good that you won't want to throw it out. I am making french dip sandwiches today rather than just a roast since the juices are so good. The mushrooms will be on the side for people who want some (the kids don't love mushrooms but they love the juices and meat).

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