Reviewed: Nov. 11, 2009

much better the second day after it had time to marinate in the sauce

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Reviewed: Nov. 10, 2009

I made this for Christmas dinner a couple years ago and it was absolutely fantastic! It is my year for Thanksgiving and this was requested!

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VinoJo

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Reviewed: Nov. 10, 2009

i made this w/a venison roast and it turned out wonderful. i didnt have the onion soup mix so i sprinkled the roast w/ garlic salt and pepper.then i sliced the jellied cranberries on top of the roast and placed 2 beef cubes on it. the jellied slices kept sliding off the roast so i let them go to the bottom and submerged the cubes in them so they would dissolve. i also sprinkled some dried onion in it. i basted it every now and then but i am not sure it needed it. the sauce reminded me of cocktail meatballs. i bet this could be made w/ grape jelly and chili sauce. GREAT recipe. tasted like i slaved all day over it. this was awesome on a rough garlic chive potato mash.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 9, 2009

This was fabulous. I used a 5 1/2 lb pork roast, 2 pkgs of onion soup mix and 1 can of jellied cranberry sauce and 1 can of whole cranberry sauce, that's all I had in the house. Next time will use only the whole cranberry sauce, although it was perfect this way. The pork was fork tender. Didn't thicken the gravy/sauce at all just spooned it over the sliced pork. This is the only way I'll fix a pork roast in the future!

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Pat Tomchek

Cooking Level: Expert

Living In: North Prairie, Wisconsin, USA

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Reviewed: Nov. 8, 2009

I made this moose meat and it was wonderful. One of the best slower cooker recipes I've come across, can't wait to make it again.

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Christine Zanini

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Reviewed: Nov. 7, 2009

Reicpe was very good not only with a beef roast, but with pork roast, chicken breasts and cut up chicken. My family raved about all the cuts of meat and poultry they tried it with.

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lori91761

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Ontario, California, USA

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Reviewed: Nov. 5, 2009

This was so easy and very delicious! The roast just fell apart and the gravy was excellent with my garlic mashed potatoes. The leftovers made fantastic roast beef sandwiches.

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caburke

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Reviewed: Oct. 28, 2009

This was liked by my whole family and unbelievably easy to put together. To make the gravy, I made a beurre mane by mixing the butter and flour together until it was a thick paste. That worked really well to thicken the juices in the slow cooker. I will definitely make this again. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 14, 2009

I made this recipe with boneless pork. It was very tender however a little too sweet for my taste.

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cookin4two

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Reviewed: Oct. 6, 2009

We loved this recipe. My husband still raves about it to all his friends. It took some time for me to get used to the flavor, but I really enjoyed it. I will definitely make this again!

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lenita

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Reviewed: Oct. 5, 2009

This turned out really good. I put a frozen arm roast in the crockpot and cooked on high for a couple of hours then turning to low. I ended up having to use about half a can of chicken broth at the end and never did need to thicken the sauce as it was already thick. The flavor is really good...kinda like a bbq sauce. I will make this again!

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Sep. 13, 2009

Delicious and my new favorite roast. I followed the directions, but substituted onion powder and organic beef soup base for the french onion soup mix to avoid the chemicals. It was a big hit. I recommend sticking with the chuck roast as I think it has more flavor.

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Beckycooks

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 31, 2009

Easy and delicious. My family loves it.

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ramagirl

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

I've made this several times - it has a good flavor but you definitely need to salt/pepper your meat before adding cranberry sauce.

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LBOWDEN

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Reviewed: Aug. 20, 2009

I did exactly what the recipe called for and it lacked flavor. My entire family asked if I forgot the salt, and we don't usually use salt. I found it bland and would add some salt, and pepper next time. We were disappointed with the flavor, but the roast was tender and juicy.

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