Reviewed: Dec. 5, 2007

So good! Fell off the bone tender! I had a very thin gravy that I had a hard time thickening up but it was still very tasty! Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

Hands down, the tenderest pot roast I have EVER had! It was literally falling apart as I cut it (with a butter knife!) In addition - the au jus (which could easily be thickened into a LOT of gravy) was amazing as well... I will DEFINITELY be making this one again :):)

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Kevin

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Scarborough, Ontario, Canada

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Reviewed: Nov. 1, 2007

My husband and I love this non-cream of mushroom soup based slow cooker roast! I buy 4lbs of roast and trim the fat and silver between the muscles (which the meat ends up being about 3lbs). I cover the roast with low sodium beef broth instead of water and used the onion/mushroom dry soup mix. After 8 hrs, I put in 1lb of cut up red potatoes, half a package of baby carrots, 1 8oz package of rinsed baby mushrooms, 1 large cut up onion, 1/2lb cut up parsnips. In 4 more hrs, the meat is tender and the veggies have soaked up the delicious broth. Thanks for the base of a wonderful, yet easy meal!

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KCMN

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 25, 2007

Looked for an alternative to using cream of mushroom sauce and this one was a hit! I had a 2.5 lb roast and put it in the crockpot for 5 1/2 hours on high. It was so incredible tender and the sauce made such fabulous gravy when thickened. No need to make pot roast any other way. Thanks!!!

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Dyner

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Reviewed: Oct. 24, 2007

Good. It turned a fair piece of meat into a good one. Delicious. I used the meat for vegetable soup but couldn't resist sneaking a quick roast beef sandwich!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 6, 2007

This was very good. My family loved it. the juice was perfect for gravy. I made this a second time but after cooking it, I removed the meat from the juice, shredded I (put juice in container & froze for gravy/soup base later use). I returned to crock pot and added the Bourbon Wiskey BBQ Sause (recipe from this site) for BBQ beef sandwiches served with fries. Everyone thought it was great. My husband & son both had four sandwiches each. Big hit.

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Big Eyes

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: La Vista, Nebraska, USA

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Reviewed: Oct. 1, 2007

Delicious and very easy! I added garlic and pepper and it was great!

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S. Gumler

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Sep. 20, 2007

Very good. The meat was so tender it just melted in your mouth. I used a 2.75lb roast and cooked it for 10 hrs on low and added potatoes for the last 2 hrs so they would still have a runch to them. It was very, very good and it made excellent sandwiches the next day on a crusty bread w/ swiss cheese.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 12, 2007

This turned out a very nice tasting tender, flavorful roast. This was a great meal to come home to after a long day at work. I served this with brown gravy over toasted bread for an open faced hot brown sandwich. I used an mushroom-onion soup mix, no other changes. We got several meals out of this roast. Thanks for sharing this. It was nice to try something new.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 7, 2007

My husband made this, so you know it is darn easy! Cooked on low 8 hours the first day, put in the fridge overnight, lifted off the fat in the morning (my trick!) and then put it back on low for 8 more hours with quartered red potatoes, carrots and onions added in. Very juicy and flavorful. We always use low sodium soy.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 26, 2007

Followed recipe but the meat was overcooked and way too salty.

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gablee88

Cooking Level: Intermediate

Home Town: Moultrie, Georgia, USA

Living In: Panama City, Florida, USA

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Reviewed: Jul. 5, 2007

I've made this at least 4 times in the last two months and every time I make it, it comes out perfect. I follow the recipe exactly except for cooking time. I usually cook it 8-10 hours on low, but one time I forgot to get it started in the morning and ended up only cooking it for 3 hours on high and it was just as fork tender and delicious as all the others. I always use a flat (not more than 2 inches thick) well marbled chuck roast around 2-2.5 pounds. Lots of thanks to Tracey for submitting this recipe.

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LNJ821

Cooking Level: Beginning

Living In: York, Pennsylvania, USA

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Reviewed: Jun. 21, 2007

Definately a keeper. Picky husband liked it to. Even had to cook it on high for 4 hrs. Still delicious.

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luckyinseattle

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Reviewed: May 5, 2007

Very delicious and juicy. I couldn't stop eating it.

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Gailey4

Cooking Level: Expert

Home Town: Orem, Utah, USA

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Reviewed: Apr. 29, 2007

This was the easiest recipe I have ever made. I cooked it for 10 hours and 2 hours warming. Halfway through cooking I added sliced mushrooms and one yellow onion cut in fours. I added some cornstarch in the end to thicken the sauce. Very tasty!

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Apr. 21, 2007

Very good and very tender. I cooked this in the crock pot for about 10 hours.

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Apr. 15, 2007

Very easy to make and it did taste good. Very tender and tasty. I did not cut back on the soy like some had suggested. I did cut back on the cooking time. I cooked mine for about 16 hours and it was perfect. I kept the juice like it was and served it. I will make it again.

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shrewsx3

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Reviewed: Apr. 15, 2007

This was the best roast I've ever made! I followed the recipe except halfed the soy sauce so that it wouldn't be too salty then replaced that half with worcestershire sauce. So basically instead of 1/3 cup of soy sauce, 1/6th soy sauce and 1/6th worcestershire. Like other reviewers mention, it doesn't take the whole 22 hours. I put it in the slow cooker at 7:30am and it was done by the time I got home from work at 5:30pm. So 10 hours was fine for 3-3.5 lbs of meat. Thanks so much. I will use this recipe every time as my family loved it... not to mention so incredibly easy.

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Jen C.

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Reviewed: Apr. 10, 2007

I made this for a group of 12. I doubled the recipe to accommodate for everyone. I cooked the beef on low (in the slow cooker) for about 16 hours, and then kept it on warm for another 2. This was a hit meal to say the least. People could not believe how simple it was when I told them about how it was made. I will make it again!

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jessica8102

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

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Reviewed: Apr. 2, 2007

I followed the recipe except for the cooking time. 12 hours is perfect. It was so delicious and so tender and tastly. Perfect. My Family loved it. This one is a keeper. Thank you for sharing!

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