Reviewed: Oct. 26, 2009

Are you kidding me, this meat was soooo moist, literally melted in my mouth. We had a busy night at our house, the boys ate it after 12 hours, then kept it on low, and the girls ate after 15 hours. Wonderful! Will make again and again.

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STACEYALLEN

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Reviewed: Oct. 23, 2009

I slow cooked the roast my normal 8-10 hours but other than that I followed the recipe. I typically add potatoes and carrots. The meat and potatoes had a good flavor but I did not like the carrots. The overall flavor was good but wasn't a whole lot different in taste from what I normally do with no soy sauce.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

My first attempt at making a roast and the flavor was wonderful! the suggested cooking time was way too long though. I cooked my roast for about 8 hrs on low in the crock pot and it was a little dry. I will check the temp at about 6 hrs. Thanks for the great recipe!

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WannaBbettyC

Cooking Level: Intermediate

Living In: Redmond, Oregon, USA

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Reviewed: Oct. 13, 2009

Very good recipe.

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jcwiakala

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Reviewed: Oct. 8, 2009

Ridiculously easy! Followed the advice of the reviews and made a few mods. Used 1/2 soy sauce and 1/2 worctershire, and only cooked 8 hrs on low. Came out med-well, but very moist & tender, and not too salty. Flipped it 1/2 way through cooking so top wouldn't dry out too. Will make again, but cook it fewer hours. Also will try to add different seasonings to "kick the flavor up a notch". Great tip to add cornstartch to the jus for a tasty gravy - served with mashed potatoes.

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DLE13

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Reviewed: Oct. 8, 2009

I would give this recipe 5 stars if only the cooking time wasn't so "off". It took 6 hours on LOW for my roast to be cooked perfectly. I left it in though, thinking I should listen to the recipe, but after about 8 hours it was starting to get tough, so I took it out! Flavour was delicious though (not too salty), and for ease, this recipe just can't be beat!

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annaLOVESgarlic

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 25, 2009

Made just as directed, but cook time was only 20 hours. Was just too salty. We did eat it and will eat the leftovers and the tenderness was excellent. I was worried about the cook time, but it came out with great texture and moistness. i loved being able to put it on the night before and the smell my house had all day was excellent. We just weren't crazy about the saltiness. Thank you for the recipe!!

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alana

Cooking Level: Expert

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Reviewed: Sep. 11, 2009

I had never made pot roast before and then found this recipe. Now I make it all the time! I do split soy sauce and W. sauce and I usually only cook it 8 hours on low, but my entire family (and my boyfriend) loves it! Thank you!

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Tara M.

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Reviewed: Aug. 6, 2009

I put this on last night before I went to bed. This morning I tasted a piece and let it cook till lunch hoping that it would get better. I made the recipe as stated and added potatos and carrots this morning. Though the meat did fall apart, it failed to deliver any kind of taste other than blah. Had I got it from a buffet I would not have eaten it past the first bite. It was not salty as other reviewers experienced. I will try leftovers tomorrow and make gravy this time. Hopefully it will be better after sitting in the fridge. Otherwise a bottle of BBQ sauce will cover so I don't waste the meat.

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Megan

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Reviewed: Aug. 2, 2009

This was delicious! I read the other reviews and only cooked it on low for about 13 hours. It turned out perfectly. Next time I will add mushrooms, potatoes, onions, and carrots about half-way through!

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Michelle

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 29, 2009

the soy sauce gave this a weird taste, and the cook time is far too long, but the boys ate it.

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Heidi J

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Reviewed: Jun. 27, 2009

"This is the BEST!" That's what my husband said - and he was right! Definitely didn't need 22 hours though - we cooked it for about 11 or 12 in the crock pot. Absolutely fantastic. If you somehow managed to have leftovers, it would make a great sandwich.

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slavetoschool

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Reviewed: May 28, 2009

This was a very tasty dish! I did alter it just a tad. I only used 1/4 cup of soy sauce and instead of adding water I used beef broth! I cooked on low for 10 hours with carrots, potatoes, and celery. The last 1/2 hour I thickened the liquid with cornstarch!

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momofmany

Cooking Level: Expert

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Reviewed: Mar. 30, 2009

Really easy, take the beef and cut in half, put in a 6 quart crock pot. I didnt have soy sauce, I had mushroom flavored soy sauce...but I used it. Covered it to withine 1 inch with water, I didnt have onion soup, I had beef onion soup...It was fine! This recipe is so forgiving. I thougth for sure cooking this for 22 hours would be horrible, it wasnt. I put the roast in the night before, when I woke up I added 4 potatoes, peeled and quartered, some carrots. When I got home from work I had the most amazing roast with aus ju sauce. Everyone was so impressed.

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christine.takingcare

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Reviewed: Mar. 26, 2009

Super yummmy! I added carrots and onions for the last couple of hour. Would have added potatoes but didn't have any.

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leanna

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

VERY GOOD. I USED A HIGH QUALITY BEEF BASE FOR FLAVOR. ALSO INCREASED ALL THE VEGGIES. I USED A RUMP ROAST. RUBBED OLIVE OIL OVER BEEF AND PATTED WITH MCORMIC ROAST RUB.

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delbert m

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Reviewed: Mar. 3, 2009

I used the recommendations of others and used 1/2 package of onion soup mix, low-sodium soy sauce and cooked it for only 6 hours. It was excellent. I will make this again.

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Gina

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Reviewed: Mar. 3, 2009

This did not take 22 hours, it took about 8 on low. It was very tender. I used low sodium soy sauce and a can of low sodium beef broth with a cup of water. I added a bay leaf and fresh portabella mushrooms. It smelled great and tasted even better. Very simple!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 3, 2009

This beef was very good, though the broth was very salty (and I love salty!). I put the beef on about 9pm and we ate it around 1:30pm the following day. It was perfectly tender. I diluted part of the broth and used it in a cream gravy over mashed potatoes. I will definitely use this recipe again, but will probably reduce either the soy sauce or seasoning to avoid the saltiness.

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mpainter

Home Town: Renick, West Virginia, USA

Living In: Spencer, West Virginia, USA

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Reviewed: Mar. 1, 2009

I would rate it higher but WOW it was really salty!! I enjoyed the flavor but not the salt. Even my husband the salt lover agreed! If I ever try this again, I will have to use the low sodium soy sauce.

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