Reviewed: Jun. 4, 2007

Good,tender, but we thought it was too salty. Might make again.

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Liz

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 23, 2007

This recipe is excellent. The only thing I did different is that I didn't add the chopped onion. I figured the onion soup mix would be plenty, and for our taste it was. David

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David

Home Town: West Allis, Wisconsin, USA

Living In: Glendale, Arizona, USA

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Reviewed: May 22, 2007

Very tasty! I am allergic to onions, so used onion powder instead, and did not use the onion soup. I accidentally forgot the water, but it still had gravy. The carrots were too large for my taste, next time I will cut them smaller. I would make this again. :) cheers!

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Julie Peterson

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Reviewed: May 16, 2007

AWESOME! Only change I made was adding some garlic/spice and a can of beef gravy as well. (Decreased the water to 1/2 cup too.) LOTSA GRAVY for bread/buns!

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lanabanana

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Reviewed: May 8, 2007

This recipe is MUCH better when you use a chuck or crossrib roast and use one can of cream of mushroom and one can of cream of celery.

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SWEETTREAT

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: May 6, 2007

This is an easy recipe, but the meat, although very tender, was extremely dry. The vegetables turned out well. I won't be doing this one again.

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2007

followed reciped (except cut meat into strips and used baby carrots). My husband and I really enjoyed this recipe. Will make again.

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hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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Reviewed: Mar. 23, 2007

It was alright, but not anything special in my book. Nice to leave it and forgot it for the day, but to me it just seemed to be lacking something.

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MNDiana

Cooking Level: Intermediate

Home Town: Windom, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 17, 2007

Quick, easy & tasty! I didn't cut the meat or use onions. I also used a partial bag of baby carrots. It made a great, thick gravy, and if the meat were cut, I could see how it would be like a beef stew. For us though it was more like a thin roast with veggies and gravy. Definitely a keeper!

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ONETHRIFTYMOM

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Reviewed: Mar. 4, 2007

Quick and very easy with lots of GREAT flavor! Very easy on the wallet as well...Because I doubled this recipe and only had 1 can of Cream of Mushroom soup, I used a can of Golden Mushroom as well. The kids loved it! Even though the taters and carrots were excellent, I could see leaving the veggies out and putting the meat and sauce over egg noodles as well.

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MTIETEMA

Cooking Level: Beginning

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 28, 2007

I have been making round steak this way for years and it is always great. I like to add a few celery stalks, salt and pepper (to taste). Instead of regular mushroom soup, I like to use GOLDEN MUCHROOM soup.

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BRNEWMAN

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Reviewed: Jan. 19, 2007

I used two round steaks and did not btoher cutting them into pieces. I followed the rest of the recipe exactly and came home to a delicious meal.

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ASHLEIGHTOWNSEND

Cooking Level: Intermediate

Home Town: Salmon Arm, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Jan. 9, 2007

I don't see what is so great about it. Won't make it again.

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maorpr

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Reviewed: Dec. 29, 2006

This tasted like beef stew to me. The beef was indeed very tender, but I was expecting more flavor. The veggies got mushy too, but I wanted to make this recipe in the crock pot while I was at work, so I didn't follow some of the suggestions to add the veggies late in the cooking. I recommend following those suggestions to keep your veggies from falling apart.

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KC

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2006

Pretty good. The meat was very tender, veggies nicely done, lots of gravy.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 15, 2006

An almost perfect meal during this busy holiday season. I doubled the recipe. Next time I will still double it but use just one package of onion soup mix as it was a bit salty.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 11, 2006

Gravy was delicious! Very easy to put together. Will definately make again.

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mistycooks

Cooking Level: Expert

Home Town: Marshall, Texas, USA

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Reviewed: Nov. 11, 2006

This was EXCELLENT! I did 2 hours on "HIGH" ; then put it to "LOW" for 5-1/2 hours -- mmm, good!

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Minnie

Cooking Level: Beginning

Living In: Bergen, New York, USA

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Reviewed: Oct. 30, 2006

a very good easy recipe.good flavored creamy gravy,even my picky wife liked it.probably the easiest crockpot recipe i have ever made for round steak.

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goldherb

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Reviewed: Sep. 23, 2006

If you cut the meat into bite size pieces, this recipe is stew. I'm taking off one star because keeping the round steak in larger chunks just doesn't allow the meat to get as tender as it would if it cut smaller no matter how long you cook it. I put the meat in very early in the morning with the liquid mixture. I substituted beef broth for the water and added 1/4 cup red wine and some minced garlic. About 6 hours before dinner time I added the potatoes and carrots and about 30 minutes before I added some chopped mushrooms. I also thickened the gravy a bit with some water/cornstarch before serving. The result was pretty good although it is so much like stew that you might as well just cut everything up smaller and call it stew!

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