Reviewed: Nov. 16, 2008

Great recipe!Very tasty, wasn't that sure about it because of the tomatoe soup but it was good.My roast was a little bigger than what they suggested so I added a little beef broth to the sauce and it ended up perfect, very tender and moist!

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58 users found this review helpful

Reviewer:

jamidee

Cooking Level: Intermediate

Reviewed: May 15, 2010

My family really enjoys this roast! First time I made this, I had everything on hand but the plum tomato, so I used a can of Italian-seasoned diced tomatoes instead. I did not drain them, and skipped the 1/2 cup of water and separate seasonings. Came out great, and I continue to prepare it this way. We love garlic, so I do add a little extra... I have also added Italian green beans when I have them. The meat comes out tender, and the tomato "gravy" is a nice change from the standard onion soup/brown gravy/cream of mushroom rut that most roasts for the slow cooker fall into. This has become a staple at our dinner table! Love it!

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55 users found this review helpful

Reviewer:

groverox

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Shelton, Connecticut, USA

Reviewed: Feb. 7, 2009

This came out GREAT! I made a few tweaks, when my potatoes all had eyes growing from them! Did a sliced onion, and opened a jar of button mushrooms....but the sauce was fantastic...it did need salt, but this is definitely a keeper!

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32 users found this review helpful

Reviewer:

MinerGirl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Chicago, Illinois, USA

Reviewed: Oct. 24, 2010

This was awesome! it was my first roast and i was making it for my mom so i was real nervous but it was perfect! I had a 4 lbs roast so i just doubled the recipe. The only other change was i rubbed the roast in a Southwestern rub i got at Sam's Club and it added just the right kick to it! It turned out to be like a nice beef stew because the way the rest of it cooked up (more liquidy than the normal cream of mushroom soup roast kinda thing) Overall it was amazing and i will DEFINITELY be making this again soon!

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18 users found this review helpful

Reviewer:

Angela

Reviewed: Nov. 1, 2009

Yum! I've made this twice and both times it has turnhed out great....I didn't have a fresh tomato, so I just opened a canned of fire-roasted diced...I used more spices than the recipe calls for, and also put in some diced onion and fresh mushrooms...I did it on high for 5-1/2 hours, and it probably could have cooked less....I also took the roast out before serving and thickened the liquid into a nice gravy...served over egg noodles...Highly recommend!

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18 users found this review helpful

Reviewer:

Lisa Z Miner

Reviewed: Jan. 17, 2010

My first attempt at slow cooking - not too bad. Followed the recipe, only substituted beef broth for the water. The roast could have had more flavor, but could not have been more tender - cut it with a fork! Hubby and son loved it and have requested it again. Thanks for sharing!

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13 users found this review helpful

Reviewer:

Leigh Anne

Cooking Level: Expert

Reviewed: May 20, 2009

I made this with a bag of frozen stew veggies - chunks of potatoes, carrots, celery, and onions. I used red wine vinegar. After 10 hours on low the roast was falling apart tender. It was very flavorful. I would definitely make this again.

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10 users found this review helpful

Reviewer:

LADYSLEW

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 30, 2009

This was a good recipe and cooking 10 hours on LOW was plenty, I used chuck and it cut with a fork like butter. The veggies were really good but the meat seemed to lack a bit of flavor. You definitely need to make a gravy out of the sauce to cover the meat.

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8 users found this review helpful

Reviewer:

Tanya

Cooking Level: Intermediate

Reviewed: Jun. 15, 2010

cook time should be 9 hours and needed a little more spicing up, but very good

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7 users found this review helpful

Reviewer:

callahan30

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

Reviewed: Feb. 12, 2009

We have our kids and grandkids over every week for dinner. I wanted to try something different instead of the same old pot roast - they loved this. It reminded me of a thick veggie-beef soup. Thanks for sharing!

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7 users found this review helpful