Reviewer:

pocahontas_momma

Reviewed: Oct. 12, 2009

Easy and excellent

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Reviewer:

rsogburn

Reviewed: Oct. 11, 2009

very good and very easy! I used the recipe exactly and cooked on high for 5 hours. everyone loved it! thank you!

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Reviewer:

dena

Reviewed: Oct. 10, 2009

have done this for years is a great no brainer recipe.

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Reviewer:

Laughingeel

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Reviewed: Oct. 10, 2009

Too much sodium

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Reviewer:

Hunter

Cooking Level: Professional

Reviewed: Oct. 9, 2009

For those of you who read Cooks Magazine, it's a mistake to include the vegetables with the beef in a slow cooker recipe. They end up as mush after a 5-8 hour cycle. The solution is to toss the veggies in a little olive olive with herbs and fresh garlic. Put them in a foil package on top of the beef. This prevents them from becoming soft which would normally happen if they soaked in the juices from the beef. In other words, perfect roast and veggies!

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Reviewer:

the connasewer

Reviewed: Oct. 8, 2009

I've been making a recipe like this for years but mine calls for Golden Mushroom instead of regular Mushroom and a can of French Onion soup instead of the dry onion soup mix. I always had a lot of gravy ... in fact more than enough to sop up with biscuits. I think the next time I make this I'll try regular Mushroom soup and the dry onion but I'll probably add a little water to the recipe. This makes the house smell sooooo wonderful. Yum!

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Reviewer:

PATWEIGAND

Home Town: Evansville, Indiana, USA

Living In: Newburgh, Indiana, USA

Reviewed: Oct. 8, 2009

I came across this recipe one day the only thing I do different is I bake the potatoes and carrots seperate, I will never make roast any other way then this one, the roast stays nice and juicy and you dont have to make gravy. Even my picky 12 year old eats this!

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Reviewer:

Daniela

Home Town: Missoula, Montana, USA

Living In: Bonney Lake, Washington, USA

Reviewed: Oct. 8, 2009

I have been making this recipe for years! Everyone loves it. I do change it a bit. I don't put carrots or potatoes in the crock-pot. I add 1/2 cup of white wine to the soup mix which gives it a little more liquid and a wonderful flavor. 1/2 hour before the roast is ready I add 8oz of sliced portobello mushrooms to the pot and when finished serve over egg noodles! Delish!

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Reviewer:

Ilene

Reviewed: Oct. 8, 2009

I also have been making this for years. The only change I have made is I prefer Campbells Golden Mushroom Soup. The Golden Mushroom soup gives it a much more beefy taste and the gravy it makes is absolutly yummy!

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