16 Reviews

This is my new favorite Pot Roast recipe. This is definitely a keeper. I followed the recipe exactly but next time I will add mushrooms and potatoes which I think will be great with the gravy this makes. I did thicken it at the end with cornstarch. Thanks for a great recipe.

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JFitz April 29, 2010

Took this to a pot luck supper last night. It was a great hit. It had a rich blend of spice. Poured the leftover stock and cubed the beef over steamed rice the next day really tasty. Thanks for posting! Barb

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Aroostook September 15, 2002

This was delicious! I added turnips and mushrooms, but otherwise followed the recipe. It called for 8 cloves of garlic, and said to put 8 halves in the slits. The other 4 cloves I minced and added to the sauce. While the meat was dry until I chopped it up and put it in with the sauce, served with the sauce, it was delicious, and even better the 2nd day.

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GinaStudySmart March 08, 2016

We thought this was fabulous. My crockpot cooks hot so I cooked this on low for 4.5 hours and the meat was just falling apart. I added mushrooms and minced garlic. Served this over pasta and we were in heaven. The smell while this is cooking is INSANE! Enjoy!

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RedVinoGirl September 24, 2009

FINALLY, a roast without "Cream of Anything" soup, dry soup mixes, etc...too salty when you use that stuff...THIS is what Roasts should taste like, DELICIOUS!!

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Diana Shrome September 27, 2008

This turned out delicious!! The gravy was so tasty and the meat just fell apart. We slow cooked it on low for 8 hours, and since I don't like mushy veggies, I added potatoes, carrots, and mushrooms after 4 hours (after first sauteeing them in a little olive oil). I forgot to do the garlic/parsley thing before cooking, and it still turned out fabulous. We will definitely make this again!

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Joey L. September 08, 2008

This turned out really great! Thanks for posting!

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Jacy33 January 24, 2008

I really enjoyed this flavorful meal! I left out the celery, and added potatoes simply because of my tastes. I also didn't want to take the trouble to shove the parsley in the slits in the meat, so I just sprinkled it on top and bottom with salt and pepper. That turned out very tasty! This recipe made a TON of food (which is good); it fed DH and me twice, and 4 hungry teenagers that stopped by unexpectedly.

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Mrs. Rachel September 01, 2007

It was all right, but I thought the flavor didn't really penetrate the meat very well. The veggies were really tasty.

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A Messy Cook August 09, 2007
Italian Crock Pot Roast