Reviewed: May 17, 2013

this was really very good my family loved it. I added two onion soup mixes with the cream of mushroom soup and 1 and a half cups water to make more gravy.i am for sure going to make this again.

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Reviewer:

amberlynn

Reviewed: Apr. 1, 2013

My family and I loved this roast! So tender and flavorful. Delicious gravy! Thank you, thank you for this recipe!

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Reviewer:

Jillian Madson

Reviewed: Feb. 22, 2013

It's nothing like a great pot roast. This quick and easy recipe yielded one of the most tender and juicy dishes that I have made in quite some time. Can't rave enough.

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Reviewer:

Michelle Beck

Reviewed: Feb. 9, 2013

Great, easy, fast - family loved it! I love to oven braise in LeCreuset, so seared the roast well & removed from pot. Added quartered onions and big chunks of carrot - tossed around for a couple of minutes. Added 1/2 C red wine to deglaze and reduced liquid to half. Put roast in pot, tossed in a small handful of dried porcini and a bouquet of fresh rosemary, thyme and 2 bay leaves. Poured in 2 cans mushroom soup and packet of onion soup mix. No seasoning except cracked black pepper. Covered with foil and topped with pot lid. Into 300 oven for 3-1/2 hrs (3#bottom round). Took 15 mins to prep and relaxed all afternoon while it braised. Guests raved about it. I know I tweaked it a lot from original recipe - but recipe begged to be tweaked! I happen to know original recipe rocks too!

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Reviewer:

pdxlady

Reviewed: Feb. 2, 2013

Loved it! Definitely a keeper. Roast was fall-apart tender...really good! Thank you for the recipe..my daughter and her family wanted the recipe it after they tasted it too!.

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Reviewer:

Goldie

Reviewed: Jan. 13, 2013

I followed the recipe as written and my family loved it! So simple and so delicious! I will definitely be making this again. I will never understand why some reviewers make changes to a recipe and then submit a review. This one actually works very well, just as it is. Next time I may try to add a few things, but as an 'amateur' cook, I appreciated the simplicity and flavor of this recipe.

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Reviewer:

KatNeu

Cooking Level: Intermediate

Home Town: Sealy, Texas, USA

Living In: San Jose, California, USA

Reviewed: Dec. 23, 2012

This recipe worked out really well and I did a few things differently as well. 1) Instead of sealing it in foil, I just lined the roasting pan I had and used it's lid to cover. 2) I added onion powder, basil, salt, and pepper to the meat on the top and bottom of the roast. 3) And to the onion soup/mushroom soup mix--added a couple drops of A1 sauce. 4) Cut up some potatoes and put them around the roast as well. Everything turned out delicious and moist for a very good flavor and aroma throughout the house! I will definitely make this again. (I must also add that I only made 1.7 lb. of beef bottom round roast, cooked at 325F for 3 hours--could've dropped the cook time since I was only doing half of what the recipe suggests.)

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Reviewer:

Bri O.

Cooking Level: Beginning

Home Town: Colliers, West Virginia, USA

Living In: Wintersville, Ohio, USA

Reviewed: Dec. 21, 2012

So simple yet so hearty!!!

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Reviewer:

UODuck

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Sherwood, Oregon, USA

Reviewed: Oct. 31, 2012

This was easy to make but came out a bit bland. I expected more flavor so I will likely add more spices next time. This was ok.

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Reviewer:

mdodd

Reviewed: Oct. 28, 2012

I've made this several times over the years. Made it again today and decided to go ahead and add a review. I made it "as written" for the first couple of times and here's the bottom line: it's QUITE tasty and relatively fool-proof. And the fact that it's wrapped in foil means that clean-up is pretty easy and it stays moist. This time, I ended up making a couple of small changes. As I was missing the onion soup, I subbed a packet of McCormick's brown gravy mix. Also added a dry rosemary and garlic seasoning mix and threw in a healthy shake of onion powder. Also cubed up some root veggies (carrots, red potatoes and rutabaga, tossed in at the start of cooking and sealed in the packet.) It all worked quite well...just the right thing for a cool fall dinner. Thanks!

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