Reviewed: Oct. 10, 2006

The meat came out very dry and tough. I also didn't like the sweetness of the gravy. It did make a ton of gravy. I think I will stick to the "Awesome Slow Cooker Roast" recipe also on this site.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Oct. 5, 2006

This really isn't worth what you spend on the meat! I'm giving it two stars instead of one because my husband actually liked it. My two-year old (who is definitely NOT a picky eater) didn't care for it, and neither did I. I followed the advice about altering the cooking time, and agree that it should be about 6 1/2 to 7 hours. We just didn't care for the taste.

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scrvarich

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Reviewed: Oct. 1, 2006

This is awesome! Only cooked for about 6 hours on low, then took out roast, cut it, made gravy and put the roast back in the crockpot. Kept on warm for an hour or so before we ate. Other then cooking time, I followed directions to the T. YUM!

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Emily S.

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Reviewed: Sep. 26, 2006

I'm not usually a gravy fan, but this stuff was good! I cooked a 3 1/2 lb. roast for 2 1/2 on high and 2 1/2 on low and it was just a tad bit too done, but still so yummy. My four year old even asked for more gravy on his meat and mashed potatoes! A keeper for sure.

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DAYDREAMFREEK

Cooking Level: Intermediate

Home Town: Graham, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 19, 2006

This was a hit with the whole family including Grandma! We will be adding this to our Holiday favorties. I also cook it only 7 hours; perfect amount of time.

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ChrisC"I'm hungry Mom"

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Sep. 18, 2006

This roast was easy to make, but I was the only one who liked it. It was to sweet for my husband and my son who loves cranberries didn't like it at all. I don't know if I would make it again.

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 17, 2006

Thank you Atlanta Kim for this recipe. It was so easy and so delicious. The gravy was so good due to the jellied cranberry. i will definetely make this again and again for years to come. I made this with Spaetzle and the gravy was wonderful over the Spaetzle as well as the roast!

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LB9977

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Reviewed: Sep. 15, 2006

This was awesome!! I followed the recipe exactly. Funny thing was that my husband, who hardly likes pot roast and hates cranberry sauce, said it was the best roast ever. Not dry at all. I cooked mine on low for 10 hours and it was perfectly moist without falling apart. Kids loved it, husband loved it - IT'S A KEEPER!!

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Cayla

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Reviewed: Sep. 10, 2006

I had to give this one just three stars, although the flavor was good. My problem was that some of the meat got burned. I followed the directions to a "T", but my meat was overcooked. Since it was overdone, the meat just fell apart, so I shredded the meat and served it with the sauce. My family liked the flavor despite it being well done. I will make this again, but next time cook it for a much shorter time.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Sep. 6, 2006

I made the roast exactly as stated, but just cooked it for 7 hours.. which was plenty of time. I took it out, sliced it, then put back in the slow cooker (once I had made the gravy)and kept on warm until it was time for dinner. My family LOVED it! The gravy is excellent on mashed potatoes as many have already suggested. This is easy and wonderful - would be good for the holidays, too.

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MUSICALMARY

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Reviewed: Aug. 29, 2006

Great recipe. Set up the crockpot, go to work, come back 8 hours later to an absolutely fantastic meal. My wife now requests this dish if I havn't made it in awhile.

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RG Prunty

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Reviewed: Aug. 16, 2006

Good! I didn’t change a thing, made it exactly as is. A little on the sweet side so it depends on what your looking for. The drippings made very nice gravy.

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2006

Made this for the second time tonite using a pork roast and cooked it in my pressure cooker instead of the slow cooker. Used all of the same ingredients except used a 2lb pork loin roast and pressure cooked it for 40 minutes. It came out juicy and tender. After I released the pressure, I took the roast out and made the gravy using soft butter and the flour. It was great! We have made this with the beef roast before as well and prefer the pork but both ways get 5 stars.

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yankeesfan

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Aug. 1, 2006

Very tasty - the sauce was a little sweet but that went well with the pork roast. A nice, fast main course with lots of flavour.

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ruthanne

Cooking Level: Expert

Home Town: Collingwood, Ontario, Canada

Living In: Windsor, Ontario, Canada

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Reviewed: Jul. 31, 2006

This is amazing! I told my brother if he didn't go buy a crockpot today and make it tommorrow..I will know he must be on drugs. LOL It was so tasty and the gravy is awesome! I used a sirloin roast and flipped it after 5 hrs to keep the top moist. You do not need extra liquid..it will produce PLENTY. I will definately make this again and again! Thank you so much! edit: I just ate the leftovers for lunch and I think they may have been even better than yesterday IF that is possible. I really loved this recipe!

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Bella & Zoe's Mom

Home Town: Tampa, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Jul. 29, 2006

It was good, but not the best roast I've ever had. Definitely eat it with mashed potatoes though.

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PurpleTartini

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Reviewed: Jul. 21, 2006

Very yummy!

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Jul. 17, 2006

This was the best pot roast ever. I added carrots, onion, and potatoes 30 mins before it was done and I was awsome. Everyone was fighting over the leftovers the next day.

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Heather

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Reviewed: Jul. 13, 2006

Absolutely fantastic. I served it to friends who are normally picky eaters, and they loved it! I used the cranberry sauce with whole cranberries, since that's what I had in the cupboard. It still turned out great. The cranberries cook down enough that they're not really noticeable.

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luv2cook

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Jul. 8, 2006

I thought it was good. I used a pork tenderloin but I think a chuck would be good too.I also used 3/4 cup of apple juice and added carrots. Yams would have been good too Eventhough I gave this 3 stars I give it 5 for how easy it is. Its great to make when you don't hve time. I made rice to go with it. thanks

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