Reviewed: Aug. 16, 2012

Excellent! My family and I absolutely loved this and it has become a regular menu item ay our house.

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91 users found this review helpful

Reviewer:

Anne519

Reviewed: Sep. 4, 2012

Very good recipe. The meat was very tender and the gravy was delicioius. Will definately make again many times.

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5 users found this review helpful

Reviewer:

Bill

Cooking Level: Intermediate

Reviewed: Oct. 12, 2012

This is absolutely a terrific recipe!!!! So simple and very very delicious just as it is! Thanks for sharing!

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45 users found this review helpful

Reviewer:

lisa lange

Reviewed: Oct. 13, 2012

Really great and easy. I usually use red wine, but liked it very much with sherry for a change (not cooking sherry, buy a decent brand, then you can have some for yourself). The meat and the gravy is excellent!

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74 users found this review helpful

Reviewer:

DANA HUME

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Boise, Idaho, USA

Reviewed: Oct. 23, 2012

We made this last night---and it was soooooooo good!! I added some more mushrooms to the mix (1 jar drained) and about an hour before serving, I added some diluted cornstarch to thicken the gravy. As sides we had garlic mashed potatoes and sauteed garlic green beans. We will certainly be making this again!

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5 users found this review helpful

Reviewer:

smhawk0908

Reviewed: Oct. 29, 2012

Excellent roast beef recipe and SO easy. The only thing I did differently was quickly browned my chuck roast on all sides in a little olive oil before placing in crockpot. Since we are mushrooms lovers, I sautéed some fresh mushrooms in the same pan and added them as well.

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9 users found this review helpful

Reviewer:

Genesis54

Reviewed: Oct. 31, 2012

I made this exactly as the recipe described, but was short on time, so I cooked it on high for 4 hours and it turned out out GREAT!! My oldest son actually huged me and thanked me. He went back for a 3rd helping. I added alittle cornstartch to the gravy and it was wonderful. A definite keeper!

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4 users found this review helpful

Reviewer:

msukid

Reviewed: Nov. 9, 2012

This was the BEST pot roast I have ever eaten! I think the secret is that there is plenty of gravy, which keeps the meat moist. It was falling apart after 8 hours, super tender! I will definitely make this again. The best part is that you can throw this together before you go to work, it's so easy.

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0 users found this review helpful

Reviewer:

Meatball of power

Reviewed: Dec. 21, 2012

I cooked this recipe according to directions and it was divine. This recipe was a big hit with my husband who was so impressed he immediately posted a picture on his Facebook labeled "My Wife has outdone herself again". If he only knew how simple it was. Thanks for sharing. I will be making this again.

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5 users found this review helpful

Reviewer:

Terina

Cooking Level: Expert

Home Town: Corbin, Kentucky, USA

Reviewed: Jan. 6, 2013

Fantastic! Loved by the kids and the grandparents. Made a LOT of gravy, so I might half that next time or re-use on a second roast. I used a 4 lb roast and browned it first, but otherwise followed exactly. As an alternative to mashed potatos, I served it with the roasted "Beets n Sweets" recipe on this site (with regular potatos added). The gravy meshed really well the roasted potatos and vegies. An absolute keeper!

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1 user found this review helpful