By Shawn C on February 12, 2003
Photo by Maggie, Cooking
Photo by Maggie, Cooking
"This is a great way to cook on busy errand days. The gravy makes itself and the roast literally falls apart, you have to scoop it out with a spoon. You can even place the roast in FROZEN if you want just add a few hours extra time of cooking. It is always perfect and everyone eats it up--never much left over for lunches."
Serving Size: 1 (257 g)
Servings Per Recipe: 4
"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!"
"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!"
"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."
"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!"
"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!"
"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!"
"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."
"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!!"
"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!!"
"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!"
"A really nice roast beef dinner that is so easy to prepare. I used regular onion soup mix as that is all I had on hand but would like to try this with the mushroom onion soup mix too. I added some spices to the gravy during the last 2 hours - thyme, garlic and a dash of worcestershire too. I found it to be a bit salty for me so next time I will omit the bouillon cube. This makes loads of gravy too, so be sure to make lots of mashed potatoes! Thx for sharing this recipe Shawn!"
"I've made this several times in the crock, but yesterday we had a chuck roast that was too big. I put it in an oven-safe ceramide dutch oven, doubled the recipe to match the size of the roast, and baked covered at 250*. It went in at 10:00, registered 180* internal temp when we got home at 2:30. Was fabulous by the time dinner was served at 6:00. If I have to do this variation again I won't be so concerned about defrosting the roast prior to baking. Thanks for sharing!!!"
"What a simple way to make a great dinner. I substituted onion soup mix for the mush/onion soup mix. It was delicious. It may be the most tender roast I have ever cooked, and my husband said it was the best he had ever eaten. Thanks for sharing such a great crock pot recipe."
"Simple!!!! Meat came out tender & tasty...perfect! Will make again!!"
"This is one of the easiest roast recipes that I have ever tried. I teach simple cooking...and this is great! The taste is wonderful, and the meat is extremely tender. I did not have any broth in the house, so I substituted 1 teaspoon bullion granules mixed with 1 cup boiling water. My husband is on a low-carb diet, and he loves this recipe. My 3 year old son even said "mmmm, this is good!""
"No doubt about it, this is the best pot roast we have ever had. It was absolutely delicious. The only addition I made was to add about 1/2 cup of red wine. Thanks for a great recipe Shawn"
"I thought this was the best ever! Thanks so much for posting this recipe! I wanted more gravy though, so I doubled the broth, soup mix and cream soup. It turned out very tender and extremely tasty! Will definatly be making this again and again. I served this with mashed potatoes (the gravy went Great with them!) and green beans. "
"This was the best roast ever! I don't think I'll go back to my "old" way of preparing a pot roast again. Thanks for sharing."
"Great pot roast, I added some crushed garlic on the meat, then thinned the gravy a little with red wine at the end! Loved the taste, leftover gravy was delicious on meatloaf a few days later. "
"I made this for my family and it was delicous. I served this with mashed potatoes, carrots, homemade noodles and rolls. Thank you for sharing."