73 Reviews

This is a snap to put together and the house smelled like Heaven when I got home from teaching on a cold, rainy day in the desert (which we don't often get here in Arizona!). I added a pound of baby carrots and thickened the delicious gravy with some corn starch at the end. The meat was wonderfully tender and tasty. Served with homemade mashed potatoes and hot french bread. My 14 year old and DH asked for seconds - I'm glad it was a big roast so we can have it again tonight! Thanks so much Shawn C for a new way to prepare pot roast that I know we will enjoy many times again!

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Candy C February 26, 2003

This turned out beautifully - my husband actually ate pretty much the whole roast - it was falling apart and so tender. I didn't have the onion and mushroom soup mix so i used some french onion soup mix and some of the "cream of anything soup" mix from hillbillyhousewife, with water - and seared the roast before i put it in the crockpot - then scraped off the brownings with some water and added that to the crockpot as well instead of beef broth and bouillon, which i also didn't have. It still turned out great! And the gravy was delicious - i had some on a bun with the gravy to dip it in and it was probably the best beef dip i have had in a very long time!

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mamazee March 22, 2003

This was wonderful! I forgot to use the bouillon cube, but it was still very flavorful. I used Cream of Chicken Soup instead of the Cream of Mushroom Soup. I added fresh thinly sliced sweet potatoes during the last 3 hours of cooking.

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Dianne48 March 14, 2003

This is a quick meal to throw together with items you have on hand in your pantry. Cooking in a crockpot makes meat more tender and enhances the flavor. Thicken gravy with water and cornstarch. Removed the roast to a cutting board and turned the crockpot up to high for 15 minutes. While gravy is thickening, this gives you enough time to slice beef and cook a vegetables. Thanks for posting!

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Audrey M March 22, 2003

We prepared this recipe for dinner guests using a sirloin tip roast. It cooked for 4 hours and it was so tender that it fell apart, but with the gravy it served up fine. We'll make it again with a chuck roast, but I can't believe that it would be tastier. It was excellent with garlic mashed potatoes and brussel sprouts with mushrooms. Thanks for sharing!

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Jan Waters April 19, 2003

This was excellent! I used cream of chx as I was out of cream of mushroom and instead of the broth and bouillion i used 1 can water and 2 t. beef base ( i like McCormick's brand found at Costco. This was such a great roast, very moist and flavorful. The gravy made in the pot was perfect. Next time I'll do as other commented and add carrots and sliced mushrooms. TY!

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Shabby Sign Shoppe March 21, 2003

This was great! We didn't have the Onion Mushroom Soup packet so we just used the plain Onion Mix instead. Still came out fabulous!Mashed potatoes compliments this well. Even the kids loved it! Thank you.

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NewHouseMom October 11, 2003

This was so easy and good... I used fat-free mushroom soup and low sodium beef broth. I left it on low for 7-8 hrs. Served it with glazed carrots and a salad. Thanks so much for sharing. We will have this again soon!!

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Loves2Teach October 01, 2003

Awesome! I used a larger roast (5 1/2 lbs), 2 envelopes of onion soup mix, 1 can of cream of mushroom, 1 can of cream of mushroom with garlic, 1 can of beef broth, and 1/2 soup can of water. It was done earlier than expected in my crock pot. I turned it down to low after 4 hours and it was done an hour later. Thanks for a great recipe!!

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emoryslis August 24, 2003

This was a fantastic! I didn't do anything to the recipe, made it just like it said. We had it for sunday dinner and it was commented on how good it was by everyone. Thanks!

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Narshmellow June 11, 2003
Super Simple Pot Roast