Reviewed: Sep. 18, 2009

I've made crock pot roast with several different recipes and they were just ok. I wasn't ever a big pot roast fan until this recipe. This was the best pot roast I have ever made. I used a can of beef broth (low sodium). I made sure to have enough gravy for rice. My husband said this was the best pot roast he's ever tasted and told me he didn't know how I made the gravy but to keep this recipe.

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Janice

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Reviewed: Aug. 29, 2009

Very good! I used a full can of beef broth and added 2 cloves of garlic instead. I would've given it 5 stars, but I changed it around (thanks to some other reviews) so I can't say if the actual recipe was as good.

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Tiger_Flower64

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Reviewed: Feb. 24, 2009

This was amazing! It was the first time I have ever made roast beef, I'm not a big meat cooker. But it turned out perfect. The gravy was terrific! I used about 1/2 a cup of red wine and a beef bouillon cube and a few cups of water as well as the two cans of mushroom soup and onion soup mix. It made tonnes of gravy, me and my husband will be having mashed potatoes and gravy forever!

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McCheese

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Feb. 16, 2009

This was a pretty decent recipe. I added a full can of beef broth to have more gravy. It does need a little something extra in the taste...maybe some garlic and pepper. Otherwise it was pretty good! I did add some baby carrots in with it and served it was mashed potatoes.

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Jan. 19, 2009

Unfortunately, didn't find this nearly as appealing as others did, given feedack recorded. Used a nice inside round roast, which turned out surprisingly dry. Gravy was OK. Kids were happy with meal, but doubt I'll make it again.

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Derek

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Reviewed: Dec. 29, 2008

Was delicious! I made it for Christmas and even my mother in law approved. I myself thought it was a bit salty, but I am not a fan of salty. Definately will make again.

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Linda

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Reviewed: Dec. 16, 2008

Made this for 7 people (1 who hates cream of mushroom anything) and everyone said it was heavenly...I agree. Followed the recipe to the letter but added an extra cup of beef broth because the gravy was such a hit I ran out :) Thank you for this great recipe!!!

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citysages

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Reviewed: Nov. 19, 2008

Not a lot of flavor. One of those staple comfort foods. Add more garlic next time. Otherwise meat was tender and falling apart. Kids liked it too.

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yummyT

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Reviewed: Oct. 21, 2008

everyone liked it.

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2kids4iggies

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Reviewed: Oct. 13, 2008

This recipe was great. I don't consider this a roast beef (roast beef is oven roasted and produces a completely different product), but rather a brown gravy pot roast. I added some hot sauce (equivalent to Franks) which gave it a zip. When I make it again I will make sure to add hot sauce again. It didn't make it hot but gave it another dimension that went pleasantly well to the overall taste without changing the brown gravy concept and taste. A keeper

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FANTASKMANJAR

Cooking Level: Expert

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Reviewed: Sep. 30, 2008

The best! I added some onion, garlic, celery and carrots. My husband and my husband's friends, loved it. In fact, I tried a little different recipe the last time and they noticed, then requested this recipe again.

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Melissa B.

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Reviewed: Sep. 22, 2008

Simple and good. My family loved it.

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J

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Reviewed: Sep. 16, 2008

I've been making this since the late 50's and it never gets less than rave reviews. Might I suggest that you use good red wine or sherry, not cooking wine or sherry. If you can't drink it, don't cook with it! It will help with the salt content, too.

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Sep. 7, 2008

This was good, but not outstanding. I added a lot more liquid because I added an onion, fresh mushrooms, and a bag of baby carrots. I then removed the beef & veggies from the gravy before serving & added cornstarch to thicken it up. Served w/ garlic mashed potatoes, broccoli & hot, fresh bread. I may try it again when the weather cools off -- it is definitely a stick-to-your-ribs, comfort food meal.

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Tara N.

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Reviewed: Aug. 15, 2008

This recipe was awesome...I added a large onion and 2 cloves of garlic...My family loved it....

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sherrie

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Reviewed: Aug. 10, 2008

very good

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

Talk about simple! I used a very lean 3 pound top loin roast with very little fat (had no need to trim any off). I made the recipe just as specified...nothing in the crock pot except the roast and the recipe ingredients. This thing was fantastic. The meat was flavorful and fork-tender, as you would expect from a crockery cooker recipe. The gravy was heaven. I added about 1T of Wondra flour to the gravy after removing the roat, and whisked for about 20 seconds. The result was a gravy to die for. We served it over rice next to the roast, and everyone at table kept pouring more onto their food and saying, "Wow, I just can't believe how good this is!" with each bite. I've had bad luck with beef roasts. This recipe is foolproof.

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Mrs. Nix

Cooking Level: Expert

Home Town: Batesville, Arkansas, USA

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Reviewed: Jun. 24, 2008

so tender it falls apart with a spoon. it is a #1 hit with my family. I used the beef broth and it makes great gravy we served it over rice.

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mar1967

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Reviewed: Jun. 9, 2008

The first roast I EVER made I used this recipe which was summer 2008. What I learned was with this recipe it ended up being very salty (and by very salty I really mean WICKEDLY salty) so I started to make my own modifications. SO what I usually do is: sprinkle the roast (lightly)with Montreal Steak Spice before anything else. I use 2-3 cans of cream mushroom soup (its usually a BIG roast due to big family with big appetites) with one can of cream of celery soup (I try to go for everything either fat or salt reduced). I mix up one package of onion soup OR alternatively chop up a smallish onion and put it in there. I mix all these "wet" ingredients together. Sometime I add in a little bit of garlic or garlic powder if i am in a garlic-y mood. Then pour it all over the roast and leave it for 6 hrs or so. Serve with either mini potatoes and veggies OR make hot beef sandwiches/buns (which is what we usually do with the leftovers... in the rare instance there is some). If the gravy looks a like we don't have we usually end up adding "flour" water (to thicken or add more volume) or just water to help reduce the "saltiness" of this.

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emmalou082

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: May 30, 2008

Always a good way to make roast beef. I also add additional water (about 1 c.) to make extra gravy. I like adding 2 cloves minced garlic too, for extra flavor.

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