Reviewed: Apr. 4, 2009

This was ok. I don't think I'll make again. The flavor wasn't what I was expecting and the meat wasn't as tender as I'd hoped it would be.

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Heather

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Reviewed: Apr. 2, 2009

It was okay. I don't think I would make again. It just didn't have enough flavor for me.

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A. M. D.

Home Town: Reidville, South Carolina, USA

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Reviewed: Apr. 2, 2009

This is very similar to a recipe I've used for roast beef and it came out pretty much the same. Mostly in pieces so it was treated as more of a stew than anything. We served it over beef rice. I'll probably try this one again, maybe with chicken.

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Holly

Cooking Level: Intermediate

Home Town: Cobble Hill, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 2, 2009

Wonderful, tender, easy, great flavor... everything to make a great meal. My family loved it. This will definitely be a favorite for us and we'll make it often. I did not have any dry onion soup mix but improvised with beef bouillion and onion powder. Turned out great.

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Ginn

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

This recipe was so easy and it was great!!! I had my son and daughter in law over and they enjoyed it. I forgot to take the london broil out the night before, so I put in the crock pot frozen. I was nervous about this but it came out great.

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debbie

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Reviewed: Apr. 1, 2009

This recipe was totally awesome. I was very skeptical with the use of tomato soup, but I did it anyway. I did add some Worcestershire sauce and garlic to the mix. I used a regular boneless chuck roast, that is what the store had that day. I cooked it in the crock pot for 10 hours on low. The roast fell apart, the gravy was superb over mashed potatoes. Easy dinner. Next time I will add rolls so we can sop up more of the gravy.

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MARJETTA

Cooking Level: Intermediate

Living In: Newnan, Georgia, USA

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Reviewed: Apr. 1, 2009

Although I wasn't blown away by the taste, the ease of preparation was great. Literally took just a few minutes to pull together. There just wasn't that 'wow' factor I was hoping for based on other reviews.

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DVLWINGS

Cooking Level: Expert

Home Town: Somerset, New Jersey, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Apr. 1, 2009

Very good flavor, maybe a little too salty. Very easy and tender.

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RLUCTERH

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Apr. 1, 2009

Loved the gravy from the soups.

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Vicki's Favorite

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Reviewed: Apr. 1, 2009

I wish I had read reviews before I made it. Way too salty. I did not care for this recipe.

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JM

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Reviewed: Apr. 1, 2009

Followed the recipe exactly. I did not care for it.

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celticchic

Cooking Level: Expert

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Reviewed: Mar. 31, 2009

I tried this recipe with the carrots and potatoes and the reduced fat/sodium as others suggested. I doubled the soups because my husband likes a lot of gravy, I had over 2lbs of meat plus the veggies. I didn't care for it. It wasn't "pot roasty" enough for me, even minus some of the gravy. Not bad, just not my taste.

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michelle

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Reviewed: Mar. 31, 2009

Delicious and so easy to make! Don't change a thing.

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Alina

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Reviewed: Mar. 31, 2009

The sauce is great and easy to fix.

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marbursell

Home Town: Long Beach, California, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Mar. 30, 2009

I am giving this a 4 because my husband and sister-in-law loved it. I, however, was not impressed. I did change it up a bit. I used a roast instead of a london broil because that is what I had on hand. I added some cubed potatoes and onions. I found the gravy to be bland. I may make this again for my husband but I will be making me a different dinner that night.

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Danielle

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Reviewed: Mar. 30, 2009

Made this yesterday exactly as recipe stated. My family loved it, even my picky grandson. Will make this again and again.

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Janet S

Home Town: Nashua, New Hampshire, USA

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Reviewed: Mar. 29, 2009

I made this and it came out great. I used flank steak that was labeled for use making London broil. Based on other reviews I added a tbs of red wine vinegar and worc. sauce. I only cooked for 5 hours and I think I could have done it in 4. I think it depends on the slow cooker for how long it takes. Mine is on the new side and so cooks things faster.

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dwynne

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Reviewed: Mar. 29, 2009

It was a lazy Saturday and I was thinking about doing a pot roast. Already got the meat, carrots, parsnip, turnip in the fridge and I got this recipe in the email. Sounds easy enough except I only have a can of cream of mushroom (w/ roasted garlic) and a can of beefy mushroom soup in the pantry. Didn't feel like going to the grocery store so I mixed the cream of mushroom, beefy mushroom soup and a can of diced tomatoes, pour it over the beef and root veggies and turn the slowcooker on for 4 hours. Came out great!

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FrancesB

Cooking Level: Expert

Living In: Boca Raton, Florida, USA

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Reviewed: Mar. 29, 2009

Good and simple, took me 3 minutes to make, tasted good over egg noodles, DH even took it to work for lunch the next day, usually doesn't take leftovers.

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