Reviewed: Oct. 19, 2004

This made a very good roast and it was very easy to make gravy with the sauce. I cooked my roast on high for approx 8 hours I planned on using the roast for two dinners but it was all eaten on the first night! Thanks for the recipe

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Sep. 17, 2004

I only cook the roast for about 11 hours. It is the best roast I have ever had.

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ASMZ

Cooking Level: Expert

Living In: Columbia, Missouri, USA

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Reviewed: Jun. 18, 2004

This was good but nothing unique. Cooking time was too long for my meat. I will try again cooking 8 hours max.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jun. 14, 2004

We loved this roast! I didn't have onion soup mix, so I searched for a substitution and came up with this: 4 beef bouillon cubes, 1/4 c. dehydrated minced onion and 1/2 teaspoon onion powder. I dissolved the bouillon in a cup of hot water, then added it and the other seasonings to the pot along with the soy sauce. I think next time I'll use less pepper and just mix it in with the rest of the ingredients before adding the roast. By sprinkling it on top we had some bites without pepper and some with too much, which the kids didn't like. I put my roast (a cheap cut) in the crock pot on low before I went to bed and it was ready 12 hours later! Falling apart tender -- yum! I pulled it out and added some quartered potatoes to the liquid and cooked them for about 4 hours. This is a recipe I will definitely use again & again!

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AggieFan92

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 11, 2004

Smelled much better than it tasted.

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MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: Apr. 4, 2004

One of the best roasts we have ever had. Fall apart tender and fantastic flavor. Mine cooked for 18 hours. Thanks Tracey.

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NJSS2000

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Reviewed: Jan. 21, 2004

I made this for my husband because he loves roast, I myself am not a big fan, but I tried it... Still not impressed, it had a good flavor but was so tough. He enjoyed it though.

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ROOKIECOOK99

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Reviewed: Jan. 6, 2004

This was nothing special. I took the suggestion of others and added veggies (onions, carrots, potatoes, mushrooms) which helped alot. I will not be making it again.

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Jan. 6, 2004

This was one of the best pot roasts I have ever eaten. The salt content is perfect, it is juicy, flavorful, and tender. I added some cornstarch to thicken the remaining juices for gravy and it was a perfect dinner. There is nothing better than a fix it and forget it dinner and this qualifies. Only change I would make is next time I will add some carrots and potatoes in the morning before going to work.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Dec. 7, 2003

Amazing!!! The beef is so tender that you don't even need a knife. I've made this several times now, and I can truthfully say this is the best roast beef recipe I have ever encountered!

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AZRAEL

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Reviewed: Nov. 10, 2003

This recipe is extremely good, very tender! Mine took about 16 hours in total. As suggested, I added vegetables about 6 1/2 hours before we ate. During this time I also added 1/4 a cup of dark molasses and my own seasons. The juice had a great taste. I served the first half as it was, and made a thicker gravy out of the second half by blending it with 1/3 cup of instant potatoes & a can of cream of mushroom and heating. The whole family loved it.

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JUNE RENEE

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Reviewed: Aug. 31, 2003

This was great! After letting it cook for about 10 hours overnight, I went to flip the roast over. When I attempted to lift the roast with a fork, pieces of roast beef went flying everywhere because it was already so tender! By the time it was done I had to pull the roast out in many small, tender pieces. Also, I was out of onion soup mix, so I used beefy onion instead -- the roast was fine, but the gravy was VERY beefy tasting. Next time I'll make sure I have the onion soup on hand!

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ICYBLUEROSE

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Reviewed: Jul. 18, 2003

This was absolutely the best roast beef that I have ever made. It is so tender, and the gravy is wonderful. My husband, who does not like roast much, loved it too. Thanks for the GREAT recipe.

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WHITE BUNNY

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Reviewed: May 27, 2003

This was quick, yummy and easy. Next time I'll probably add a lot more pepper, and try to improve the gravy- but it was great with some potatoes added to the liquid when it was almost done. Very nice and moist!

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DAYDREAMFREEK

Cooking Level: Intermediate

Home Town: Graham, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: May 24, 2003

Tasty recipe but hubby wasn't crazy about it. Only cooked about 12 hours on low and was really surprised that it was on the dry side and a bit bland! (maybe b/c I used low soidium soy sauce?). However I do plan to try again and just doctor it up. (BUT- I saved all the juice and leftover meat and it made an awesome beef barley soup!!)

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MichelleRD

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Reviewed: May 10, 2003

I used a can of French onion soup instead of the dried soup. I cooked it for 17 hours, but will cook a little less because it was on the dry side. I had plenty for leftovers to be made into sandwiches!

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WINGSANDHALOS

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Reviewed: Mar. 25, 2003

Very good. I used low sodium soy sauce and a whole can of beef broth instead of water. Super good and very easy for us busy moms.

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SUE ANN

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Reviewed: Feb. 26, 2003

i used liptons beefy onion soup. this was fabulous, the beef was moist and hubby loved it. Made a lot of gravy that i thickened up with flour and water. I froze the gravy and used it with pork chops the following week without complaints.

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Amber

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 20, 2003

This was wonderful! I made mine according to directions and it was so tender it just feel apart. Everyone that walked into the house that day wanted to come back for dinner I just made the gravy from the reserve in the crockpot and it was a huge hit! Thank you

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Brooke

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Brunswick, Ohio, USA

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Reviewed: Feb. 16, 2003

Everyone loved this! The best roast I've ever made and so easy. I did add dried parsley and added chopped garlic. Also I only used 1 teaspoon of ground pepper. This one is a keeper!

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DMOMOFTWO

Cooking Level: Expert

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Slow Cooker Roast Beef

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