I have to say I will never go back to cooking beef roasts in the oven again after using this recipe. I had a beef roast which I'd marinated in red wine, pepper and crushed garlic so I thought I would give this recipe a try. Our slow-cooker has number settings instead of low or high (it is very old). I guessed around 3-4 since the dial goes to 12. With the size roast I had, it only took around 4hrs to cook on this setting to the well done mark. I added a couple of cloves of garlic and a few sprigs of rosemary as suggested by someone else. I also replaced the water with wine and doubled the dry onion soup mix (although the latter was by accident). It still turned out great even with the extra soup mix. Served with honey sesame baby carrots, peas, corn on the cob and potato bake with red wine gravy. No plate had a scrap of food remaining on it and the leftover meat has made great sandwiches today. Thanks Katie for a great recipe which I will definitely be using again.
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I have to say I will never go back to cooking beef roasts in the oven again after using this...