Reviewed: Dec. 8, 2008

I thought it was wonderful.

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3 users found this review helpful

Reviewer:

JENNYLOUE

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

Reviewed: Dec. 7, 2008

Too me there was NO flavor at all. Will not make again

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3 users found this review helpful

Reviewer:

Beema

Cooking Level: Beginning

Living In: Quaker Hill, Connecticut, USA

Reviewed: Dec. 5, 2008

This was so great and easy to cook. Didn't change a thing.

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4 users found this review helpful

Reviewer:

DeeThiessen

Living In: Kingsburg, California, USA

Reviewed: Dec. 4, 2008

Made it according to the recipe. I wonder if results vary with the brand name of the onion soup mix? Mine wasn't salty enough (and we are no-added-salt people). I slow-cooked it on low for 8 hours but the meat wasn't as tender as it might have been. The "gravy" was thin:, not bad but less water or some flour to thicken it might have helped. Lastly, the color turns out pretty bland. I served with sliced peppers, green, red and yellow, that improved the presentation. My wife loved it. Should recipes that depend on pre-made ingredients (like the onion soup mix) include brand names?

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5 users found this review helpful

Reviewer:

HubbieCook

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Dec. 4, 2008

The first time I made this exactly as written and it was just a little bland - but GOOD, don't get me wrong. The second time I used GOLDEN MUSHROOM soup instead of Cream of Mushroom and it really kicked it up a notch. Fantastic recipe!

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3 users found this review helpful

Reviewer:

STACYJ3765

Reviewed: Dec. 4, 2008

this is a good easy to bang out recipe, for all the hunters , this is good for bear or venison as well.

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7 users found this review helpful

Reviewer:

fingers77

Cooking Level: Professional

Home Town: Westwood, New Jersey, USA

Reviewed: Dec. 4, 2008

I have used london broil in place of the round steak before and always season with garlic salt and pepper before browning the meat. I like to use golden mushroom soup in place of the white mushroom soup. This is a very tasty dinner.

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7 users found this review helpful

Reviewer:

granny annie

Reviewed: Dec. 4, 2008

I've made this recipe for 20 yrs +/-. I don't put in onion with the onion soup mix. Use 2 or 3 beef boullion cubes for added flavor. No crockpot; just put in a dutch oven in the oven & cook 3- 4 hrs @ 325.

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15 users found this review helpful

Reviewer:

Mary k

Reviewed: Dec. 4, 2008

The only thing I do different is substitute the potatoes with celery, only because I do not like the way potatoes cook in a crockpot. Otherwise this is a very good crockpot meal. The meat is nice and tender, not to mention the heavenly aroma. I serve mine with mashed potatoes.

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10 users found this review helpful

Reviewer:

mom the cook

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Roseville, Minnesota, USA

Reviewed: Dec. 4, 2008

this would be a 5 star but for one error on recipe. Don't put potatoes and carrots in until the last 3-4 hours. I use the dry beefy onion soup mix when I make this. If I don't have that, I use regular dry onion with beef broth instead of water. I sear the beef before starting in a bit of garlic oil. Not required but keeps the beef flavor full. I also put a dash of worchestershire sauce in. This also works with a pot roast (chuck). Just add an extra can of mushroom soup. If you like your vegetables a bit more al dente, steam them to desired and ad to pot and serve. If you like wine in your sauces then use red like merlot instead of water.

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18 users found this review helpful