I made this for my very picky kids and they loved it! Did not use carrots and added 3 extra potatoes, 1/4 cup more water, and kept eveything else the same. potatoes were not mushy like others said they came out perfect. Nothing was left over will definetly make again!

yum. added some thickner to the broth to make gravy. good.

This was simple and had a great flavor. The meat came out very tender. Only changes I made were sprinkling garlic salt over the meat before cooking and including sliced fresh mushrooms.

Okay, so hubby and I weren't impressed by this recipe, but it wasn't bad either. We both felt like it was missing something, but we weren't quite sure what that was. I did add fresh mushrooms that I halved, and some minced garlic. I'll probably make this again if I have round steaks that need used up.

No surprises here. This was a good, basic, meat and veggie slow cooker dish.

Pretty good, but kind of bland the first time I made it. The second time, I used beef broth instead of water, and seasoned the meat with garlic pepper, seasoned salt and onion powder. We though it was much better with the modifications. This is one of my husband's favorites.

this recipe is a staple in our house! during the work week, I use a bag of frozen veggies instead of the fresh produce. its easy to throw in the crock pot before work - and wonderful to smell when you get home. thanks for the recipe!!

Thanks for making this recipe available. My family really liked it.

Really good, though the onion is overpowering. I think it would taste better with only the onion OR the onion soup mix, not both.

One of my favorites.

It was ok but have had better crock pot meat dishes. Will not make again.

This recipe was ok. I thought it would be more flavorfull. The meat was also a little dry.

Was alright but needed some kind of herb or seasoning, but might cook it again.

The taste on this recipe is fantastic, but despite 7 hours in the slow cooker, the meat was still a little tough. I expected this to tenderize the meat more than it did, so I didn't do anything to tenderize the meat beforehand. Next time (and there will definitely be a next time) I will just prepare the meat a little more beforehand.

This was good comfort food but fell a little flat. I added some Worcestershire and my son was still looking for something to give it more flavor. Next time, I might try adding some wine and/or some more herbs. It seemed much like stew and I like to add a bay leaf or two to stew so maybe I was missing that. The meat was very tender and I like to use red potatoes as they don't get mushy in the crock pot. I never think baby carrots give as much flavor as whole carrots that have been cut. Overall good, but not a knock out dish and that is what I collect for my keeper recipes.

This is an excellent and simple recipe, and I've done something very similar with all roasts that I make. The only difference in my recipe is that I use a 3.5 to 4 pound boneless chuck roast and I substitute a can of beef broth for the cream of mushroom soup because of a food allergy. It's also a good idea to add a couple of tablespoons of worcestershire sauce for added flavor. If you substitute the beef broth for cream of mushroom soup, you'll need to add about a tablespoon of corn starch at the end of cooking to thicken the gravy.