The entire family loved it. I used a 5lb Beef Chuck Cross Rib Roast. Seasoned all sides of the roast with granulated garlic, salt and pepper. Browned all sides of roast. Placed roast in slow cooker. Pour onion soup mix on top of roast. Pour can of cream of mushroom soup on top of roast. Added three peeled and cubed large russett potatoes, five sliced celery stalks, two cups baby carrots, 1/2 yellow onion. Replace water with double the amount of chicken broth and pour on top of roast and vegetables. Sprinkle with italian seasoning. Cook on low for 7 hours.

Reviewed On: Oct. 5, 2008

A nice spin on this traditional dish. Too much cinnamon though. Will cut in half next time.

Reviewed On: Jan. 17, 2008

My whole family enjoyed this lowfat dish. I took some of the previous suggestions and they all worked well. I soaked the fish in milk for half an hour before cooking, added extra Italian seasoning and put in some Cayenne pepper (I think the recipe would have been too bland without it). I used the egg white (not mayo because no one will eat it) and mixed it with some salt and pepper and lemon juice.

Reviewed On: Jan. 17, 2008