Reviewer:

Reviewed: May 29, 2012

Wow - this was VERY good! I followed the recipe exactly except I added some halved red potatoes and some celery. I was worried about not searing the meat first as I usually do, but no need. Literally fall apart good and the flavor was certainly very good! If you don't like salt (I do) then I'd suggest just seasoning the meat with pepper before adding to the slow cooker. The seasoning packets have PLENTY of salt in them and in fact I might even do this next time around, but all in all - this is a keeper and my new "standard" in slow cooker pot roast! Thank you for sharing!!!

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Reviewer:

CORPKID

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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Orlando, Florida, USA

Reviewed: May 29, 2012

I've made slow cooker pot roasts for 30+ years, and this honestly was the best I ever made. I made my own scratch dry Italian dressing and brown gravy mixes to cut down on the sodium, and didn't use much salt on the meat, and it was plenty flavorful. I keep a jar of Ranch dressing mix in the cupboard and it has sodium in it. 3T of that equaled 1 oz. I did add a splash of red wine and Worcestershire sauce after reading other reviews. I also threw in some baby new potatoes and a few pieces of celery and a chopped garlic clove with the baby carrots for flavor. After 8 hours my 2 1/2 pound chuck roast was perfectly fork tender, so much that I had to be careful removing it from the crock as it was about falling apart. The gravy was amazing, looking forward to leftovers today. DH said 'whatever you did to this roast, remember how you did it'...lol. Great recipe, don't let those dry mixes scare you off, just be aware if you use store bought, there will be more salt than if you whip up your own.

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TxGriffLover

Reviewed: May 22, 2012

turned out perfect...don't change a thing@@

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careybenton

Reviewed: May 20, 2012

I love this recipe. I have used this recipe the past five times that I have made a pot roast, and the only thing I did different this last time was I used an extra packet of dry gravy and mixed in some corn starch to make the gravy thicker, because before my gravy was coming out thin. I don't know if it was the extra packet or the corn starch, but it was PERFECT this time. Every time I make this I throw in some fingerling potatoes as well. I will never use another recipe for pot roast!

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misspurkey

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Reviewed: May 18, 2012

This was amazing! I did add potatoes, but that is the only thing I did differently. I have shared this recipe with all 3 of my sisters and they have shared it with others. From now on, this is the only pot roast recipe that I will make.

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Joan T

Reviewed: May 4, 2012

My family LOVED this. Hubby's not been fond of pot roast dinner till I made this- he had a 2nd helping! couldn't be easier! I added more onions and 2 small cloves of garlic whole because we are an onion/garlic family and also I used a whole cup of water to blend the mixes. There was plenty of gravy. I could see adding some mushrooms if you have mushroom fans. Unfortunately hubby isn't one or I would next time.

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Cinda

Reviewed: Apr. 30, 2012

Yum dude!

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sugamama

Reviewed: Apr. 25, 2012

I wasn't sure about all the mixes but it was fabulous! Great taste, tender meat, savory gravy. The only change we made was to add a few small red skin potatoes. Will definitely make again and again.

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Eidiliat

Reviewed: Apr. 25, 2012

it makes a very good roast...I used a 3 lb bottom round roast with fat trimmed...so not too fatty. Yes sodium is high so add more water and larger cut of beef if you like. Served mine with Pioneer Woman's mashed potatoes and the carrots from the gravy. I like microwaving the carrots first till soft and adding them in the crock for the last 30 min on high. We go through 2 bags of baby ones. Oh and skipped the flour and searing step altogether....and no onions either. Still fab!

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