49 Reviews

This is a wonderful roast It is so tender. It leaves a wonderful gravy, I thickened it with 2 T of four mixed with water. I served it with mashed potatoes. This is a recipe that I will make many times because it is so quick and easy.

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Haileysgrndma August 13, 2002

best roast i've ever had. i added a lot more water because i cooked it longer while i was away at workg.

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crossforcrash September 04, 2002

This is a super crockpot recipe. We enjoyed this very much and it was very easy to prepare before leaving for work and what a wonderful aroma when I came home. Thank you! Margie Brock

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Margie Brock August 14, 2002

Yum. This started cooking pretty quickly since I have a rather large crock so I added about 1/2 c. water. The meat just fell apart and everyone loved it! So glad I had some left over. I saved all the juices and I will thicken them to serve with the leftovers. Would be great over buttered egg noodles...hmmm with some sour cream I'm thinking a really easy stroganoff. What a treat!!

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Jaymee January 08, 2003

I have been making this recipe for as long as I can remember! Every now and then I decide to try another recipe and none are as good as this one in my opinion!! I cook it without vegetables most of the time and sometimes I cook it with potatoes, carrots and onions like I am doing today because I need an easy one pot meal. I would like to give a several hints that work well for me. #1 brown your meat well before putting it in the crock pot, I was told this by a butcher and it really boosts the flavor of everything. #2 Use the Campbell's Healthy Request soup if you are looking for lower sodium, it is lower in salt than their Low Sodium soup. #3 If you are adding veggies it takes longer to cook. #4 Do not add any salt the soups have all the salt you will need! # 5 I like to use a rump roast also known as bottom round, it's leaner. #6 When your roast is just tender enought to slice take it out, slice it and put it back in and continue to cook it till really tender and the slices will absorb a lot of juice and flavor. You will still have plenty of juice for gravy. #7 I like my gravy thicked a little so while I have the roast out to slice it I sprinkle in a little tapioca and it thickens as it continues to cook. No need to mix it in cold water or anything first so super easy trick.

BON APPETIT!!

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Amazing Grace January 18, 2013

Love these easy recipes for when I don't feel like fussing. I used a FROZEN chuck roast and cooked it on high for 4-5 hours. Instead of mushroom soup I used cream of celery soup. Thanks PMP!

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Oolala February 09, 2009

This is a crock pot recipe I have been using for quite a while. In addition to rubbing the mix on the meat and pouring the soup over, I also slice an onion and put it in the pot with the roast. Instead of water, sometimes a 1/4 cup of wine adds a good flavor When making the gravy, add a can of mushrooms for added flavor.

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baumer64 March 16, 2003

Delicious and easy -- what more could you ask for? I also needed to add a little water, but this is a wonderful meal.

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moxie March 02, 2003

this is the same roast my mom makes and I have made it before as well. It has a great taste but I find the gravy a little too runny, other than that its good:)!

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Ang11002 January 04, 2003

Simple to make, yummy to eat. My roast (6 lb rump roast, so I doubled the recipe) was a football -watching crowd-pleaser, from 15 months to 65 years old. I made exactly as directed. The gravy was thick and rich, and the roast was tender.

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NELady November 03, 2013
Easy Crock Pot Roast