Reviewed: Jan. 3, 2005

WOW, perfect I wouldn't change a thing. Absolutely delicious.

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Reviewed: Dec. 28, 2004

I almost want to say that this tasted better than previous pot roast that I've had that was cooked in a crock pot - although I've haven't made any myself with that method. I must say that that my first try with this I overloaded it with carrots, mushrooms, and potatoes b/c I didn't want to have leftover veggies. The meat lady at the market also sold me the wrong kind of roast and it was horrible. After trying a 2nd time and not adding veggies at all b/c of my downfall the first time, this is an absolutely perfect home-cooked meal. Tastes so good with mashed potatoes and green beans! This is definitely a 3...er...2 thumbs up! Flavor is absolutely wonderful. MAke sure to wrap it very tight with lots of tin foil so gravy doesn't leak out and burn onto your pan.

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UYENANDSTEVEN

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Reviewed: Dec. 28, 2004

This turned out great! I hadn't had pot roast in years and my family moved overseas a few months ago, so I decided to try it. I did alter it a bit (some by my choice, some by the recommendation of others). I cubed the beef (fairly large cubes, about 2-3 inches in thickness), browned the beef on all sides a bit in a little olive oil (as others recommended), added cut mushrooms, carrots, and onions, doubled the amount of condensed soup and onion soup mix, increased the water to 1/2 cup, and cooked in the slow cooker for about 7 hours on low. Served with mashed red potatoes...WOW was it good! My boyfriend and roommate both loved it! I'll definently make it again, but next time, I'm gonna stir it a few times while it's in the crock pot. But, definently a keeper!!

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TygirlJojo

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 26, 2004

This was a bit more dry than our usual way (which is to simmer it all day in seasoned water, so obviously it's VERY moist). The kids LOVED the "gravy" that the soup mixture made. They couldn't get enough.

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Jennifer

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Reviewed: Dec. 18, 2004

I used 2 cans of mushroom soup, added one cooking onion, sliced, a dash or two of garlic powder, some chopped carrots and potatoes. All I had to do was make a salad and we had a complete meal. Fantastic!!

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MICKE

Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Dec. 14, 2004

5 STARS!!!! Not only was this SO easy,it was delicious! I rubbed the roast with garlic and added fresh ground pepper. I also drizzled a small amount of olive oil.I also added fresh rosemary,YUM! I used the one can of cream of mushroom soup with the onion soup and had plenty of gravy! Adding cubed potatoes, baby carrots and sliced mushrooms, it was the perfect "all in one dish!" After reading the reviews of various cooking times, I watched it carefully and it was perfect after only 2 hours and 45 minutes(otherwise, I think it would have been dry if kept in for remotely close to 3-4 hours!)Thanks!

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ARCELI6

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Dec. 6, 2004

What a wonderful recipe! Quick and easy to prepare and just pop it in the oven. The soups combined made a lovely gravy. This was by far the easiest roast dinner I've ever made and I will definately be making it again. Thanks so much for sharing... brides shouldn't be the only one you're giving this recipe to - I plan on passing it along to my mom!

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myphillycheesecake

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Reviewed: Dec. 3, 2004

good, basic recipe for pot roast. very easy. as others, I only cooked for 3.5 hrs even with potatoes/carrots and it was done. 4 hrs would have been too long resulting in dry meat, although plenty of gravy.

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Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 28, 2004

Pretty good. I added some baby carrots on the sides of the roast. 4 hours is way too long to cook--I pulled it out at about 3 1/2 and it was already more well done than we like. I transferred the gravy and carrots to a saucepan with some slices of the beef to keep it warm and to really let the beef soak up the gravy. Garlic mashed potatos and green beans finished up the plate. Afterwards, I refrigerated the leftover beef for a bit and then sliced it in the meat slicer for sandwiches for lunch.

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ALPINDELL

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Nov. 23, 2004

This was a great recipe! I had never made pot roast before and it turned out awsome, my boyfriend asked to have it put on our dinner rotation! thanks alot.

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CANDICEKH

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 17, 2004

Easy and delicious! What more can you ask for?

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Helen

Cooking Level: Expert

Living In: Hammond, Louisiana, USA

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Reviewed: Nov. 17, 2004

Yummy Yummy Yummy. I added a little garlic powder to the meat and a splash of worchestire sauce. I also peppered the meat first.

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MYLITTLEBELLA

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Reviewed: Nov. 2, 2004

GREAT! The meat came apart easily and leftovers were great!

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GWENCDA

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Reviewed: Oct. 15, 2004

This was FANTASTIC! My 8 year old son went NUTS over this! I’ve never made pot roast before and I wanted to try something easy. I will make this from now on. Better than my Mom's! (Sorry Ma). A few tweaks... Omitted the onion soup. I browned the meat in olive oil. I rubbed the meat with garlic and I added celery, potatoes and parsnips. I topped it with the mushroom soup and a little water. (Next time I will double the soup to make a thicker gravy). I also added basil, pepper, oregano & rosemary. I topped it off with some grated pecorino romano cheese. (We’re Italian. I couldn’t help it :) I cooked it to 155 F and it took 2 1/2 hours. YUM!

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MISSKITTYCAT

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Reviewed: Oct. 15, 2004

LOVE IT!! I have made pot roast many times with the different pre-packed seasoning packets. I never really liked them and I am still new at cooking and wasn't sure what to try. I decided to give this recipe a try and am I glad I did. The beef was really tender and had great flavor. I did add potatoes and carrots to it. It made a great gravy which my husband really liked. I will probably make pot roast a lot more often now. Thanks!

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NIKKIC1998

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2004

This was awesome! I used a 4lb roast which I sprinkled with garlic and pepper and browned on the stove first. I then added a handful of chopped celery, sliced carrots and sliced mushrooms. I would have added potatoes but I ran out of room. Served it with mashed potatoes instead...again, awesome! My family had seconds, my eight year old licked his bowl clean :) and my five year old said "Mommy, make this every night." Thanks for sharing!

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DMB4LIFE

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Reviewed: Sep. 29, 2004

This is the best!!! I have been looking for an easy, tasty, moist roast and I struck gold on the first try!! I added 3 tsp. of garlic powder to the roast as a quick rub and seared the roast with a bit of olive oil before cooking. I also added an extra half can of mushroom soup and followed other suggestions of doubling up on the foil and no juices/gravy leaked out. My husband follows a low-carb diet and this fitted great within his restrictions (an added bonus!!) I suggest that everyone tries this!! Goes great with mashed potatoes (much to hubby's envy)! Thank you so much for sharing Lynn!!

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Chars3girls

Cooking Level: Expert

Home Town: Duck Lake, Saskatchewan, Canada

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Reviewed: Sep. 25, 2004

This is my favorite pot roast recipe but I substitute French Onion Soup for the dry onion soup and omit the water. I mix the two soups together and pour over the meat. Yummy gravy!

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SANDYSEA

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Reviewed: Sep. 19, 2004

I made this today and it was wonderful! I added cut up carrots and potatoes to the foil and cooked them right along with the roast....it was great. The only problem I had was that a little juice leaked out of the foil. Buy the large size (width)in the foil, or I was thinking the next time I make this, I might try using a cooking bag that would seal in the juices better. Thanks Lynn for a wonderful recipe!!!

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HHIDE13

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Reviewed: Sep. 12, 2004

Simply Fantastic!! My husband and I really enjoyed it. I was looking for a new way to spice up my boring roast. I did not have the oinion soup mix, so I made my own using 2 beef bouillon cubes and a 1/8-1/4 cup dried onions. Thanks Lynn!

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BGTWINMOM

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Pot Roast in Foil

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