Reviewed: Nov. 11, 2009

I made this recipe like it said to. It was pretty good and the meat turned out soft. I am a salt person so I would add more salt. Im sure I will make roast like this again.

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Rachel

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Reviewed: Nov. 3, 2009

My husband thought it was great, but the meat wasn't as tender as I was expecting.... Think I might try it in the crock pot next time. I made beef and noodles with the leftovers, and it was AMAZING!

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Mrs. Olsen

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

The meat comes out tender, and easy to make. I pepared this the night before and cooked it in the morning, and left it in the oven until dinner.

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Aug. 31, 2009

This turned out really well! I made this last night for my parents, boyfriend, and two dinner guests and they all liked it. My boyfriend, who doesn't like pot roast, actually enjoyed it and said it was better than what he's had in the past. It came out moist and tender. I used an extra can of soup, a little red wine, and some worcestershire sauce to the soup mixture, and also added some garlic cloves, mushrooms and onions to the foil packet. Served this with garlic mashed potatoes and roasted broccoli. SO GOOD!

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Stevie Lee

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Reviewed: Jun. 15, 2009

i poked holes in the roast and sprinkled with garlic powder, salt and pepper, and a little wosterschire. i also added some veggies and an extra can of cream of mushroom soup. in order to get the fall apart tender and the veggies done i cooked it on 325 for about 5.5 hours. turned out delicious!!!

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btrflyleigh

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Reviewed: Jun. 13, 2009

I followed the recipe exactly except I also did two cans of soup. But mine came out tough & chewy. :-(

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Jess

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Reviewed: Jun. 9, 2009

Very good and super easy. Followed the recipe exactly and it came out great. Thanks!

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Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

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Reviewed: May 21, 2009

Delicious, I used a crockpot instead of the oven just because I don't have the 9X13 Roast Pan. What can I say, I'm a guy. Definitely loved the smell of my apartment with this thing cooking all day though!

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Damon

Cooking Level: Intermediate

Home Town: Paw Paw, Michigan, USA

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Reviewed: Apr. 10, 2009

My husband and I made this for the family today and it turned out great! I doubled the portion for mushroom soup and the gravy turned out just enough. Added potatoes, carrots and mushrooms to the gravy. Chopped up 1 1/2 onions, crushed like the whole garlic to mix in the gravy too. Will definitely make this again, it's easy, convenient and tasty! My 1st time cooking beef and it is now a family's fav! Thank you so much for the recipe!

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Jane Ashley

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Reviewed: Mar. 19, 2009

I would highly recommend this recipe it was very good and it was so tender that it was falling apart.

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Tammy

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Reviewed: Mar. 15, 2009

This flavor was fantastic! My roast was smaller than the recipe calls for, and so I kept a close eye on the time and still overcooked it slightly. The gravy made up for it though. I will make this many more times!

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sugarmagnolia98

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

I wanted to try something different since I always do my roast in a crockpot.. well it pretty much tasted the same. Just less time. Was good same ole.

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Dec. 16, 2008

I'm just learning how to cook and this was my first big meal... It turned out delicious! I also added another can of soup and potatoes and carrots, yum! I will defiantly use again! Thanks

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Kate

Cooking Level: Beginning

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Reviewed: Nov. 25, 2008

Made this last night for dinner. I followed the suggestions of a couple of other reviewers; to the sauce portion of the recipe I added some Worcestershire and steak sauce and a bit of Tobasco (everyone likes things hot at my house) and then just placed the roast into a roasting pan and covered tightly with foil. Excellent. Massive quantities of gravy for the roast and mashed potatoes. This really is an easy and delicious meal to fix and forget and you won't break the bank serving a beef roast!

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TinaD

Cooking Level: Expert

Home Town: Leominster, Massachusetts, USA

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Reviewed: Nov. 10, 2008

This recipe is perfect exactly as is written. Meat came out moist and flavorful, and the gravy was wonderful. This will be made in our home regularly. Bet it will go for sandwiches tomorrow. thanks for the recipe.

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FrostedFlakes

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 5, 2008

Used a chuck roast--because that's what was on sale! And added 2 Tablespoons steak sauce and 2 T. Worcestershire and dotted with butter (smart balance blend). Sealed in foil-as recipe states-very tightly. (Cooks, you have got to quit cooking in those deathly plastic bags--cancer, cancer; I wouldn't dare.) Anyway, the roast came out great very flavorful, delicious, and moist, and most of all it was simple.

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Jan

Cooking Level: Expert

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Reviewed: Oct. 13, 2008

This is the best use of bottom round I've ever tried. I used 2 cans of soup as suggested, but didn't make any other changes. The meat came out perfect and I overate. Will make this again and again.

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MITCHB2

Home Town: Warren, Ohio, USA

Living In: Sterling, Illinois, USA

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Reviewed: Aug. 13, 2008

Awesome! I substitute the onion soup mix with 2 tbsp. onion powder, salt, and pepper. Potatoes, carrots, and onions taste great when added an hour or two before it's all ready. Five stars for needing only a few ingredients and the no-brainer technique! Thank you for the recipe!

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