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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Brian Y

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Reviewed: Aug. 13, 2008

I added just a little bit of Worcestershire sauce since I had a little less soy sauce then the recipe called for. I also cooked it on high and cut the cook time to between 6-7 hours. When the meat started flaking apart I added quartered red potatoes. Not only did my boyfriend and I love it, it made the house smell wonderful and my Grandmother also ate every bit that I took her!

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Kali

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Swansboro, North Carolina, USA

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Reviewed: Jul. 1, 2008

At first I was a little leary about this recipe. I thought soya sauce and onion soup mix and thats it?? Then the cooking time also. But I took the plunge anyways. My husband is having a potluck lunch at his work today so I decided to make this. I have not been feeling to well this past few days so this was nice and easy. Put it on yesterday morning at about 10am, and took it out this morning at 7am and shredded it. Well OMG this is like pure heaven!!!! I told my hubby to come here and gave him a bit and he was salvitating over it lol. He LOVED it. We even tried a small piece last night and our 2 year old boy...who is VERY picky by the way wanted a bite and he loved it. He got mad when he couldn't have more lol. So I am sure he will be happy when he sees mama saved him a little bit :D This was definately added under my favorites section and as soon as I get my printer fixed I will be printing it off and putting it in with my absolute favorite recipes. I doubled the meat so I also doubled the onion soup mix and soya sauce. Thanks so much for the awesome recipe, and this will definately be made again here!! Can't wait to see what my hubbys co-workers think of it!!

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2girlsand1boy

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Reviewed: Jun. 24, 2008

This was amazing, it literally fell apart. Family was thrilled. I thickened the gravy and it was lovely

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frances

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Reviewed: May 22, 2008

I've been cooking this on high for 6 hours and in comes out perfect - I found that cooking for the full time came out dry. I also use the (strained) liquid from this to make gravy for some mashed potatoes - absolutely divine!

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Marilyn

Cooking Level: Intermediate

Home Town: Rowley, Massachusetts, USA

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Reviewed: Apr. 28, 2008

Absolutely delicious. Cook time must be an error, it barely needs 8 hours.

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SARAHW8665

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

Living In: Miami, Florida, USA

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Reviewed: Apr. 8, 2008

This is delicious! I was shocked to see 22 hours for cooking time though. My roast was frozen and it was done in six hours on high. This is very tasty and the roast is perfectly moist! Thanks! :)

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Patti

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Reviewed: Mar. 20, 2008

Very easy and very tasty! Based on other reviews I used low-sodium soy sauce and also added some worcester sauce. I placed it in the slow cooker on low for 10 hours and the meat was falling off the bone when done. I also added onion, carrots, and red potatoes with 4 hours to go and thickened the left over juices to make gravy. I will definitely make this again!

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jkfreedman

Cooking Level: Intermediate

Home Town: Grant, Michigan, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 7, 2008

I have to admit I forgot to add the water and didn't have any pepper and it still turned out great!

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mansonribs

Cooking Level: Beginning

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 7, 2008

This is great. There was a lot of sauce left so I didn't need all of it. I just throw away what I don't need. Then I thicken up the rest w/ cornstartch to make a nice gravy. I put this in the slow cooker for 5 hours on high and it was moist and delicious. Thanks!

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lidz1528

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Jan. 31, 2008

This was OK - nothing to shout about. Very tender.

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Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

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Reviewed: Jan. 29, 2008

SCRUMPTIOUS! This was my first time making beef roast. I had a 5 pound one and made it for Christmas. I adjusted the cooking time and ingredients accordingly. It only took about 10-11 hours for it cook. It was so TASTY, TENDER and wonderful, so easy everyone loved it. There was so much broth leftover I used it with the little bit of leftover roast and made a wonderful beef vegetable soup. Thanks

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Lieucretia

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Gettysburg, Pennsylvania, USA

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Reviewed: Jan. 28, 2008

Took other's suggestions and used half the amount of soy and replaced the other half with worcestershire sauce. Cooked a little over ten hours on low -- EXCELLENT. Meat fell off the bone -- was a surprisingly good texture (worried if it would be mushy) Was afraid it would taste salty but did not. Definitely a keeper -- good easy way to make a roast. Thanks!

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Bosco's Mom

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

This was great. So simple to prepare. I added some freshly crushed garlic and used low sodium soy sauce. I served this to a family of picky eaters and there were no leftovers! It was falling apart tender and had perfect texture, not mushy at all. Like others, I didn't cook this on low for the full 22 hours. I cooked it on high for 6 hours then turned it to low for the last 2. Thanks! This was a hit.

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CNLMOORE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Palos Park, Illinois, USA

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Reviewed: Jan. 20, 2008

my family loved it.i made it and thought it was just okay.but if they loved it i will plan on making it again.

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rosienjeff

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Jan. 17, 2008

not my favorite way to cook a good roast

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cocoakay

Home Town: Woodburn, Oregon, USA

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Reviewed: Jan. 9, 2008

The whole family LOVED this with no changes. All ages from 2 to 35 and everywhere inbetween.

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Sanctified1

Cooking Level: Intermediate

Living In: Lynden, Washington, USA

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Reviewed: Jan. 1, 2008

I would have given this a 5, but as written cooking time is too long. I actually tried it after 8 hours and it was perfect, I left in for longer and it made it kind of dry. It was still good at that point, but I think it was best after 8 hours. Also I took peoples advice on the soy sauce and split it with worchestshire sauce, that was good. It was super easy, cooking it less time than prescribed makes it a 5!

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blockparty

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Reviewed: Dec. 13, 2007

I would give this 5 stars but as written it is just too salty. Made with just 1 tablespoon of soy sauce and the onion soup mix it is much less salty. It only took 8-9 hours on low (overnight) to cook so I think 22 hours is too much. I made one roast for my Dad and he was still talking about it a week later. Cut back the salt at least by half and check it half way thru cooking. I was afraid to let it keep cooking after it was falling apart after 8hours. I didn't want to waste money if it got overdone.

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