The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 10, 2009
So soft, moist, and tender it has my mouth watering every time I think about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 10, 2009
Really easy and really good! I cooked on high for 4 hrs and then low for 4 hrs and the meat just fell apart. Next time I will use less pepper though. Family loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 5, 2009
A hit in my house, and very easy on the cook. Used less soy sauce, and removed some liquid when it was done and thickened with cornstarch for gravy. Thanks for the great recipe!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 22, 2009
I've made this several times now and love it. I take my roast out about 30 minutes before serving and let it rest while I add about 1 tbsp of cornstarch dissolved in the juice. After about 10 minutes, I slice up or tear up the meat and put it back in. 20 minutes later, it's perfect. I mix it all with some egg noodles and serve. AWESOME!
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Cooking Level: Intermediate

Home Town: East Islip, New York, USA
Living In: Portola Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 17, 2009
THIS IS IT. You can stop looking for that fabulous roast recipe. I cooked it exactly as the recipe called for except that I just cooked it all day. I forgot to put the pepper on. I also made a little gravy out of all the extra liquid. It was fantastic. The soy sauce is critical. Kikkoman, of course. My husband could not stop eating this roast. Thanks for great recipe.
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Cooking Level: Intermediate

Home Town: Princeton, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 2, 2009
This turned out very tender! My roast was frozen and only needed to cook for about 6 hours on high. It made wonderful french dip sandwiches as left overs.
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Cooking Level: Intermediate

Living In: Naples, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 1, 2009
Love this! Best recipe for chuck roast so far. Will add this to recipe rotations.
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Cooking Level: Intermediate

Home Town: Taunton, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 27, 2008
A triumph! My "slow" cooker actually cooks quite fast, so I only cooked it for 10 hours on low, but when I served it, the meat just crumbled to my delight! I just served it with the broth it simmered in, even my picky-eater-8 year old daughter loved it! I roasted potatoes for the side, I was afraid to add them to the crock pot for fear of overflowing!
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Cooking Level: Expert

Home Town: Woodbury, Connecticut, USA
Living In: Scottsdale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 15, 2008
WONDERFUL!!! but i did change a few things...lol. i used a 2 lb rump roast, added cream of mushroom, one onion, bellpepper and stuffed the roast and seasoned it in addition to the directions. I cooked 14 hours and it completely fell apart. i got wonderful raves from family and friends who thought it was fantastic. I'd make this again in a heartbeat even though i didn't stick to original recipe exactly. No need to add salt, it came out just right with the soy sauce and pepper that i used. :) ENJOY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 14, 2008
great flavor, I did add some water a couple of times because it was drying up, a total of 3/4 cup Just do that from the beginning, I also always use low sodium soy, gravy was excellent over the mashed potatoes. The soy and the french onion soup was a very nice combination==highly recommend!
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Cooking Level: Expert

Home Town: Springfield, Missouri, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 8, 2008
I followed this recipe exactly as written, and although it wasn't anything to shout about, I gave it four stars because it turned out pretty good given the short ingrediant list. I would make again as-is if I had the three items on hand.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 5, 2008
I am so glad I finally tried this recipe after being leary of using the soy sauce. I only had 1/4 cup of soy sauce (low sodium) to use, so I poured that in with 1/4 cup of worcestershire sauce. I used 2 1/2 cups water and let it cook on low for about 9 hours and then added carrots and potatoes and let cook another 3 hours. It was perfectly seasoned and needed no adjustments. Super great comfort good on a COLD winter evening. Thanks for sharing your recipe, I will use this again and again (can't wait for the leftovers at lunch today)!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 18, 2008
Very tasty and not too salty! Cooked for 8.5 hours and it was falling apart! Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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Reviewed: Nov. 15, 2008
Since I had a sirloin tip roast that certainly wouldn't need 22 hours in the slow cooker, I only cooked it about 7-1/2 hours and it was done perfectly. I set the roast on a bed of cremini mushrooms, used beefy onion soup mix, since that's what I had in the pantry, only 2 T. of soy sauce to avoid this being too salty, a bay leaf, and just a mere cup of water. The house smelled wonderful and the roast was delicious and flavorful with a rich au jus. We're looking forward to having the leftovers as French Dip sandwiches!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 13, 2008
I chose this over the Awesome slow cooker roast beef (which I made many times) because I didn't have the required cream of mushroom soup. I am glad I did end up trying this as I much prefer it to the other recipe. I cooked it all day, let it cool overnight to skim the fat and cooked the entire next day and it was delicious, not too salty and the juices made a gorgeous gravy. Instead of filling the cooker with water I filled it with 1 box of beef broth and the rest water.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 25, 2008
I cooked it for 12 hours on low. It fell apart. Didn't need any longer. I bought a pot roast. I used 1/3 cup soy and then filled the 1/3 cup half way with worcheshire sauce. It was very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 12, 2008
The best roast beef I have ever had I served mine over egg noodles. I had to thinken the gravy with a little cornstarch and water. I also used beef broth and water. I will be making this again. Thanks for sharing.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 20, 2008
I have made roast beef before and it does not take 22 hours to cook the most it takes to cook is 8 hours tops who ever said it takes 22 hours. I don't know i had to definetly redo this recipe to a 8 hour recipe. Sweet_angel79
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 27, 2008
Made this past weekend. I do not use the soy sauce (too salty), I use either water with the onion soup mix or a can of cream of mushroom soup and a sliced onion (instead of both the soy and onion soup mix). If you have an electric roaster, try putting the roast in that for 20-24 hours at 200-225. I find it overcooks in my slow cooker thanks to how hot they cook these days.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 16, 2008
This was actually the first roast I've ever cooked and it was fantastic - and better than the ones my mom made when I was growing up! (I won't tell her that though.) This recipe was so simple but turned out just great and my wife loved it as much as I did.
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