Reviewed: May 18, 2013

AMAZING! Usually, beef cooked in the slow cooker tastes dry to me. I don't usually like it. My ex-mil recommended this recipe and so I tried it. It was fantastic! Moist and made a delicious gravy!

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Reviewer:

AUTUMN800

Cooking Level: Expert

Living In: Dunstable, Massachusetts, USA

Reviewed: May 16, 2013

I've made this recipe a couple of times now, and it keeps getting better. Each time I used a 2.5 lb chuck roast, but the first time I was pressed for time and cooked it using the high instructions. The second time I cooked it 8 hours on low and WOW. What a difference. The meat literally melted in my mouth. I also seasoned the meat with garlic powder, onion powder, salt, and pepper and seared it on all sides, cut little slivers of garlic and stuck it into holes I cut in the meat, swapped out the water for equal parts of red wine and beef broth, and added a tbsp of Worcestershire sauce. My boyfriend said it was the best pot roast he's had and I couldn't agree more.

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Reviewer:

Lconroy41

Reviewed: May 3, 2013

Delicious and versatile. Added carrots and onions, cooked about 9 hours. I used a 3lb chuck eye roast so I halved the soup and water.

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Reviewer:

ellybelly310

Reviewed: May 1, 2013

This recipe is great and so simple! We have made it twice now and we love it. Two things I did differently, used 1/4 cup beef mix instead of onion soup mix (simply because I tend to have beef mix on hand before onion soup mix), second thing - to the people complaining that the gravy is too watery, I add 1/4 cornstarch (mixed with a tiny bit of water of course) to the crockpot when it's nearly done cooking, VOILA gravy is perfect!

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Reviewer:

Christan

Cooking Level: Expert

Reviewed: Apr. 27, 2013

It was just blah...maybe I am used to another kind of meals, but at least I did give the recipe a try. My husband liked it though, but I would not do it again.

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Reviewer:

Monica

Reviewed: Apr. 26, 2013

It was fabulous! FIRST, sear the meat! I washed my big hunk of meat, dried it with paper towels. Then seasoned it with e.v.o.o., salt and pepper and seared it on all sides in a hot All-Clad pan. Once that happened, I stuck it in the crock pot that contained the soup mix and cream of mushroom soups. I cooked it on high first for 5 hours and then low, until I was ready to serve it for dinner. Sliced it up and garnished it with chopped parsley and gravy from the pot on the side. Delish!

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Reviewer:

majagal

Reviewed: Apr. 24, 2013

I followed other reviewers advice, and then changed some things based on what I had. It was delish, and the hubs agreed!!! I used a chuck roast, and seared all sides (it really does seal in the juices) In the crockpot I added baby carrots, onion, small red potatoes on top of the roast, and then poured the gravy over it all. For the gravy I used the pan I seared the roast in, and combined 1 can of cream of mushroom soup, and one can of cream of celery soup, ½ a packet of onion soup mix, 1/2 tbs. dried rosemary, 1 tbs of Worcestershire sauce, and 1 cup of beef broth. I cooked on high for 4 hours and low for 2 hours. It turned out SO tender, when I tried to take it out of the crockpot, it started to fall apart practically. The gravy was flavorful, and the vegetables were cooked perfectly. Will definitely make again!!

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Reviewer:

snwbrd686

Reviewed: Apr. 21, 2013

Not necessary to brown the meat or sear it. The recipe says to cook on high for 3-4 hours. Not long enough. My meat was still under cooked and pink. I am going into my 5th hour on high. It's getting there. All you need is a side of mashed potatoes and pour the delicious gravy on top of it with a side of corn and you've got yourself a pretty good meal.

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Reviewer:

Rosemarie

Cooking Level: Intermediate

Reviewed: Apr. 18, 2013

I have been cooking my pot roast this way for over 20 years and it always turns out great!

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Reviewer:

dreaan

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Apr. 18, 2013

Look no further! Absolutely delicious, tender, can't be easier. Brings out the best in any cut of meat. I use chuck (but have tried others) and cut out all the fat first. I actually sear the pieces with the onion mix, but that is not really necessary. Dump in pot, add mushroom soup and water, set on low and walk away! I add a few veggies an hour before serving and my family LOVES the results. Thank you for making my life so much easier! Penny

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