Beef Pot Roast

Total Time:
9 hr 15 min
Prep:
15 min
Cook:
9 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 (12-ounce) bag frozen onions
  • 1 (8-ounce) bag frozen baby carrots
  • 1 (8-ounce) package sliced mushrooms
  • 1/2 pound small new potatoes, halved
  • 4 pounds beef chuck roast, rinsed and patted dry
  • Salt and pepper
  • 2 tablespoons canola oil
  • 1 (10.75-ounce) can condensed cream of celery soup
  • 1 packet onion soup mix
  • 1 cup low-sodium beef broth
  • 1/4 cup steak sauce
Directions

1 (12-ounce) bag frozen onions

1 (8-ounce) bag frozen baby carrots

1 (8-ounce) package sliced mushrooms

1/2 pound small new potatoes, halved

4 pounds beef chuck roast, rinsed and patted dry

Salt and pepper

2 tablespoons canola oil

1 (10.75-ounce) can condensed cream of celery soup

1 packet onion soup mix

1 cup low-sodium beef broth

1/4 cup steak sauce

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.

Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.

In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.


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Merlot

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3.9 233
This was definitely easy to make and my family loved the new taste. My old recipe was boring for them. I will make this again we all loved it. We had a lot of meet left over so we used it for sandwiches the next day. I liked adding the steak sauce, I used A1, it is our family favorite. Very yummy!! item not reviewed by moderator and published
LifeLongWeighDoc, I'd leave out the brown sugar too. Oh, so did Sandra, did you follow the recipie? Did you use frozen veggies? devedsmith also didn't follow it either. The whole purpose of Sandras meals is to make them quick and easy with ingreadiants you probably have in your pantry, not spend all day making broths, sauces and soups. Try the new cream of onion soup by Cambels in place of cream of mushroom or celery in any recipie, it is a great new flavor.. item not reviewed by moderator and published
This recipe was very easy and convenient, but the vegetables were over cooked and the gravy was too sweet. I will make it again, but would likely significantly decrease the brown sugar and cook the meat for the entire time and add the veggies in the last 1 to 2 hours. item not reviewed by moderator and published
Very easy and extremely flavorful. I used fresh baby carrots instead of frozen. The fam loved it; and I will definitely make it again. The best, most tender way to prepare a roast. item not reviewed by moderator and published
Huh? Why all the extra ingredients? Canned soup? Soup MIX? BOTH soups contain extra sodium and MSG which is simply not needed for a classic recipe. Exclude the soups, double the amount of broth, saute the veggs before using them and it will turn out amazing.. Made this recipe without those horrible corporate soups and this turned out delicious! item not reviewed by moderator and published
I don't eat beef, but I made this for my husband for Fathers day. He and the kids totally enjoyed it. All made the tasty noises they save for the truly yummy stuff. Thanks Sandra Lee! I did leave out the onions and mushrooms because my husband doesn't like these. item not reviewed by moderator and published
I thought this was a really good recipe. I used cream of mushroom soup instead of the celery and used the whole can of beef broth. Also, I didn't use the pearl onions. It was delicious! item not reviewed by moderator and published
Super easy & yummy - a definite keeper. SPECIAL NOTE: Does your crock pot lid fit loosely like (all of mine? I ALWAYS cover the crock pot w/ foil then put the lid on, otherwise the meal takes forever (and the carrots are never tender. My adjustments/shortcuts: Added some parsley, used fresh unpeeled carrots (far better taste - just wash & cut, unpeeled red potatoes (just wash & cut, whole mushrooms (picky eaters can dig them out, peeled boiling onions (just peel & toss in - other picky eaters can dig them out. I also used a dry pan (no oil to sear the meat - searing the meat is a must for flavor. Personal note: I do not buy beef broth, it's too expensive. Buy concentrated beef broth, it's roughly the same price but you get a lot more for your money - the ratio is on the bottle. item not reviewed by moderator and published
Not Great! Definetly not a 3-4 hour slow cooker recipe....I agree with others. 9 hours on low.. item not reviewed by moderator and published
Very tasty! Some small changes to make even better: Add a few cabbage leaves to bottom of slow cooker then throw them away; Use red potatoes because they hold up perfectly. Reduce slightly the amount of steak sauce because it's a strong flavor. Add a bay leaf. Sear the beef in a dry, hot pan before adding it to the cooker. Enjoy! It was delicious! item not reviewed by moderator and published
My husband HATES leftover. But we ate this roast for four straight days. Need I say more? Very easy item not reviewed by moderator and published
This was very tastey. I am not a good cook and can manage to make a mess out of the simplest recipies. It had a great flavor and very hearty. It made me feel that "yes" I can cook. Next time, if I have some I may add some red wine to it! : item not reviewed by moderator and published
I have 3 different pot roasts that I make. This is probably my personal favorite. Its very simple to put together. I like that it calls for red potatoes because on 8 hrs on low setting they are perfectly done and dont turn to mush like russets. The sauce you pour over the roast makes a flavorful gravy that thickens perfectly. Its literally a meal in a pot w maybe a side of bread. My family likes it too. Convienient, one pot meal ready when you are. We love it! item not reviewed by moderator and published
This is my husbands favorit Pot Roast recipe. I don't use the onion soup or the frozen onions. I just quarter a medium onion and put it in with the vegetables. I also use fresh chopped carrots rather than frozen. It is delicious item not reviewed by moderator and published
My family loves this recipe! I love the ease of putting a tasty and tender pot roast on the table for my family. I usually don't add the potatoes. My family likes for me to make mashed potatoes so they can put the gravy over them. item not reviewed by moderator and published
This is a great and easy recipe. Like a lot of other cooks, I do change things up a bit. instead of beef broth, I use cooking red wine. lots of great flavor. If you are watching your carbs, use quartered turnips or rutabagas in place of potatoes. Be sure to brown your meat like Sandra suggest, your meat will be tender no matter what cut you choose and it will look great too. item not reviewed by moderator and published
This is wonderful!! My mom who is the best cook ever flipped when I made this. item not reviewed by moderator and published
This is a wonderful and flavorful meal. Glad I printed recipe. My husband was impressed with a crock pot meal. item not reviewed by moderator and published
I was looking for a recipe to cook pot roast for the first time and my sister suggested this one (she makes awesome pot roast. This recipe is super easy and very tasty. My husband loved it and my one year old daughter ate all of her carrots (which is a first. I used fresh pealed carrots and potatoes and omitted the onions and mushrooms. The sauce is delicious, flavorful, and plentiful. The meat is melt in your mouth fork tender and the carrots and potatoes cooked up perfectly. I cooked it initially on low for 8 hours and then pumped it up to high for another 2 hours. This is the best pot roast I have ever tasted (including restaurants and other homemade ones. I highly recommend it! item not reviewed by moderator and published
Followed the recipe to a T and ended up having to add a little vinegar and cook on high for 6 hours and the meat was still tough. I won't make this again. I have definitely had better from my crock pot item not reviewed by moderator and published
My family hates pot roast, but they LOVED this recipe! Thanks for all the hints at personalizing this recipe, I also used fresh onions and carrots, left out the potatoes as I served roasted as a side dish. I stuck with the recipe, and the sodium is only 705 mg per serving...not sure what the problem is with that as it is similar to a small fries from McD's (690 mg). Thanks, Sandra Lee and fans! item not reviewed by moderator and published
This was awesome! I used a fresh onion and baby carrots instead of frozen. My whole family loved it. It is now the go to recipe for this type of dish! item not reviewed by moderator and published
This was YUMMY! The only thing I did differently was omit the onion soup mix. I added a medium onion, chunky chopped. I doubled the recipe and we had dinner and several lunches. A ! Angela item not reviewed by moderator and published
I made this for a very picky family, and it was loved by all. It has so much flavor and we will fix it over and over!!! item not reviewed by moderator and published
I have to make this but will make it tomorrow. In answer to Sunnie - put the meat in first. Hope it turned out well for you. I'm making mine tomorrow and will up item not reviewed by moderator and published
I am going to make the pot roast tomorrow, but saw the show today (Tuesday) and Sandra put in the meat first and all the veggies on top of the meat and then the seasonings. So which is right, meat first or veggies first and meat on top of veggies??????? item not reviewed by moderator and published
An excellent main dish. I added fresh carrots, onions, celery added along with mushrooms and potatoes. I also doubled soup, onion mix, broth and worcestershire sauce sub for steak sauce. I cooked in oven instead of crock pot. cooked for 1.5 hours at 350 F. Thanks Sandra item not reviewed by moderator and published
My daughter made this for dinner when I was visiting and it was absolutely delicious - the ingredients make for a great flavor combination. I will definitely be cooking pot roast this way in the future. We had enough left over for the family to enjoy another meal later and it was equally as good the second day - great open face hot roast beef sandwiches. item not reviewed by moderator and published
Hello Sandra. Your such a smart cook and very good shopper, I cook lots of your tasty recipes, I m making the potroast one ( in slow cooker). I myself, noticed lots of salt before, so i tweaked it and it came out awesome. Husband ate what was left. Keep up with the good recipes We love u! item not reviewed by moderator and published
I tried this yesterday and my whole family loved it, including my picky 6-year-old who isn't a big fan of meat. I omitted the potatoes because I wanted to have mashed and also used worcestershire because I didn't have steak sauce on hand. It had the best flavor and the meat was nice and moist. I didn't find it to be too salty either as others did. Oh, and I didn't brown the meat before putting it in the crock pot and it turned out fine. I made gravy from the juices and that was to die for!! This is going to be the only way I make pot roast from now on....I can't wait to try more of your recipes :) item not reviewed by moderator and published
This recipe was absolutely delicious. Served once as a main meal and had enough left over for coverting to beef stew over biscuits. item not reviewed by moderator and published
This is a good recipe, but be sure to follow the printed recipe, not the show. The roast must be browned first, the liquid ingredients mixed together before putting them in the cooker, and the cooker pre-heated before adding hot food. I added a large green pepper because I like the flavor with beef. Nice and easy. Delicious!! item not reviewed by moderator and published
The printed recipe on this web site does not correspond with what she said on the show. Several things differed. She put the roast in first. She did not brown it in a skillet. She did not premix the soups and steak sauce before pouring into the slow cooker. Which is the correct way? item not reviewed by moderator and published
I love things I can throw in the crock pot and have dinner when I get home! These ingredients were so easy to throw together and made such a flavorful pot roast. Left out mushrooms because we don't like them but otherwise didn't change anything. My mother-in-law was even impressed. By the way STOP WRITING REVIEWS WITHOUT MAKING THE RECIPE! It is so annoying and inappropriate. item not reviewed by moderator and published
Made this for my family about a month ago (and 4 times since) and my 3 yr old daughter who won't eat meat just gobbled this up and even asked for seconds. This is a winner in my house. item not reviewed by moderator and published
Made this for my family tonight including THREE PICKY EATERS. All ate it as the steak sauce gave it a smooth taste without being overbearing. I used A1. My kids don't even like ketchup. I did not use frozen onions though. I had a sweet onion that I chopped. I would use a sweet onion or a red onion. Rough chop. I recommend and will make it again. Also, I do not put potatoes into my croc pot meals. I roasted them on the side and made a salad. Super easy and healthy. item not reviewed by moderator and published
There is an INSANE amount of sodium in these ingredients! Read the labels! I was looking for a good pot roast recipe. I ended up trying Momma Neely's Pot Roast--it was fantastic and WAY lower in sodium (no processed food. processed food = high salt = very unhealthy for you! item not reviewed by moderator and published
Send this to every single gal you know who wants to impress her boy friend with a home run meal. What a great recipe. I just made 2 small changes. I loved the pearl onions idea but I added a packet of Au Jus powdered gravy mix instead of the onion soup mix. Also I switched out the steak sauce for Worcestershire sauce. After removing the roast and the vegetables I thickened the juices with a roux of 2 tablespoons softened butter and 1/1/2 tablespoons of flour mixed together. Just spoon it into the meat juice and stir.It thickens instantly with no lumps. I strained the gravy into a serving bowl and wow! you have beautiful smooth gravy. You can't beat this for a meat and potatoes comfort meal. We love Sandra Lee! item not reviewed by moderator and published
This was the first time making this Beef Pot Roast on a slow cooker. I have to tell you, It was easy and so delious. The meat was so soft. It melts in your mouth and the vegtables were so tasty. (The only thing I changed was I didn't add the steak sauce).I am so glad I made this for our Thanksgiving Meal. I will definately make this again soon. Thank you sandra! item not reviewed by moderator and published
This recipe was easy to make. I used fresh carrots and onions instead of frozen. Will definitely make it again. item not reviewed by moderator and published
I made this recipe about 3 years ago. At that time, I was working 40 hours a week and helping take care of my mother (she had alzheimers). So,my week was a 'full plate'. Everyone that has ever tasted it has loved it. Even my very picky 4 year old grandson. One time I decided to let it cook overnite, so I could take some over to my parents. The next day, my husband said that he couldn't sleep that night because it smelled so good. I have since retired, but still use this recipe at least 5 times a year. Now I'm going to Sandra's site for a crockpot pork dinner. I just saw her segment for French Country Pork Chops. Hope it becomes a favorite too! item not reviewed by moderator and published
I wonder if the people who find this recipe too salty (You do have to watch soup and mixes for the sodium!) are omitting the potatoes from the front end of the recipe. These are giant salt suckers and omitting them from any recipe always means reducing the salt, just as adding them to an oversalted dish can sometimes save it. This recipe should be at the front of everyone's slow cooker cookbook along with the pulled pork and chili recipes. It is, as many of Sandra's recipes, one of the most flexible bases for experimenting (as you can tell from all of the folks who fiddled with it. Since my wife must watch her sodium, I usually make it wth carmelized onions- made in the pan after the roast is browned- and low sodiuim beef stock, leaving the onion soup mix out altogether. We usually like it with mashed potatoes, so we don't have to make the broth extra salty for the new potatoes, but it is great both ways. A fantastic set and forget meal to cook low and slow while you're gone for the day! item not reviewed by moderator and published
I have had this pot roast several times and it gets better and better. I have 3 nephews and 1 niece and they wouldn't eat prime rib if it was placed in front of them but they love this roast. I add chopped celery, garlic, and some ground cumin for more depth of flavor. I serve the carrots on the side and reserve the broth, place it in a pan add a little more beef stock along with corn starch and it makes a wonder gravy to serve over the roast and mashed potatoes. Serve with another vegetable of your choice and warm biscuits and, WoW what a meal. item not reviewed by moderator and published
I have made the recipe twice this month. I used fresh carrots instead of frozen. The first time around I used cream of celery, but the 2nd time I used cream of chicken and mushroom. Both times were great. Meat comes out softer if you cook it on the lower setting for more hours. I normallt do not cook with a lot of salt, and I didnt think this was too salty at all. item not reviewed by moderator and published
My family used to be afraid of my pot roast. Not anymore with this delicious recipe! It's so easy. Like other viewers, I made a few changes. I used water instead of beef broth and had to use cream of mushroom instead of cream of celery soup. Also, I didn't have A1, so I used Worchester sauce. It was plenty salty. Also, I used fresh veggies instead of frozen. It was delicious and the gravy was amazing! Even my picky kids had seconds! item not reviewed by moderator and published
Wonderful & EASY Pot Roast! I didn't have the A1 steak sauce or beef broth in my cabinets, so I eliminated both ingredients and substituted 1 cup of water. Some of the other recipes stated this recipe was too salty. I'm not sure how much the steak sauce and broth would have added to the salt level, but my family sure didn't complain that the food needed less salt! Next time I'll add the steak sauce. I can just imagine the zing it gives the roast. item not reviewed by moderator and published
Having perused the other reviews, I tweaked this recipe the first time out and what a winner it was. I made it for Christmas dinner to rave reviews from my family. First, I mixed up salt, pepper, garlic powder and onion powder in flour and coated the meat with it and then browned it in a dutch oven. I then mixed 2 cans of condensed, low-sodium cream of mushroom soup, 1 packet of onion soup mix and 1 carton of no sodium beef broth together with a couple of dashes of Worcestershire sauce and grated fresh garlic cloves. I used an immersion blender to make it silky and then poured the mixture over the meat. I added diced, fresh onion and sliced baby bella mushrooms. Instead of cooking it in a slow cooker, I put the whole thing in a 325 degree F oven and let it cook for two hours. It was tender by then but I added fresh celery, carrots and new potatoes and let it cook another 45 minutes. By the time I took it out, it was fragrant and super tender. I served over rice and had tons of nice, smooth, thick gravy for everyone. I sprinkled chopped, fresh parsley over each serving. I do think it was the best pot roast I ever made. Welcome back, comfort food! item not reviewed by moderator and published
I tried this recipe in my slow cooker it had a very bland taste the meat was tender but adding pearl onions and onion soup mix was a little too much. Won't try this recipe agan sorry just didn't like it. item not reviewed by moderator and published
This is the tastiest pot roast I've ever had! I'll agree that, as is, it's too salty for our taste, so I double the amount of cream of celery soup, low-sodium beef broth, and steak sauce, and only use one packet of onion soup mix. That makes just the right level of saltiness for my family's tastes, and we love having the extra broth. item not reviewed by moderator and published
Simple meal, but beware, it's very salty even with the low-sodium beef broth (due to the onion soup mix and condensed cream of celery soup). item not reviewed by moderator and published
I have made this recipe a number of times. It always turns out great, the meat is moist and tender and the flavors are incredible. I sometimes use fresh vegetables instead of frozen without much difference in the results. A very easy to make roast that tastes fabulous. item not reviewed by moderator and published
I work for a living. So making dinner isn't always easy. I love to make this on a Sunday night so we can use the left overs on Monday. We love the taste and It has become a regular recipe used in our house. Thanks Sandra Lee for once again making my life easy and tasty. item not reviewed by moderator and published
My kitchen is in the process of being renovated and I have been left without a kitchen for way to long. My slow cooker is my saving grace! This recipe was so easy to prepare with very little prep work. The only thing I added was frozen corn. item not reviewed by moderator and published
I have zero criticisms for this recipe! It was SO easy to make and smelled so fantastic when I got home that the smell was literally seeping out from under my front door! The meat was tender and fantastic and the whole dish was just incredible. Kudos!! item not reviewed by moderator and published
I made this for 5 people using the 4 pounder and it turned out wonderful. Didn't change a thing. item not reviewed by moderator and published
I made this recipe for the first time and it was GREAT. Normally I have left overs this is the first time there where NO LEFT OVERS. I served with Egg Noddles. A big PLUS was the Steak Sauce. It added a little twist to the gravy. item not reviewed by moderator and published
I just watched this episode today and there are some major differences in the recipe. First of all, in the show she used all fresh vegetables, not frozen. And she didn't put the veggies on the bottom underneath the roast. That's why some people had mushy veggies. She also did not brown the roast. Another difference is that she didn't mix the soup and onion mix and sauce all together in a bowl first. Instead, she basted the meat with the condensed soup, which would help for those that said it was bland. If you follow what Sandra actually did in her episode then it turns out wonderfully. item not reviewed by moderator and published
My husband and I thought this turned out really bland, even though I followed the recipe exactly. To make it better, I took the liquid and reduced it by about half on the stovetop and added in a lot of seasonings. This also thickened up the sauce to make more of a gravy. Once I did that, it was pretty good, the meat was very tender. item not reviewed by moderator and published
The combination of all the ingredients, including the steak sauce, set this recipe to a new level. Serve will Grand Biscuits and you've got dinner everyone will enjoy. item not reviewed by moderator and published
This recipe is soooo easy to make. I have recommended this to many of my friends. It had a wonderful flavor and very tender. item not reviewed by moderator and published
My family loved this. It was very easy and the taste was fabulous. I am making it again tonight. item not reviewed by moderator and published
this is great the first night, the next night add bbq sauce and eat on a bun has great flavor. item not reviewed by moderator and published
I used fresh vegetables - it turned out wonderful. Had enough liquid left over to make a great beef noodle soup also. Will definitely make again. item not reviewed by moderator and published
I'm not a pot roast fan, but my husband grew up on it. I've been trying to find something we can both enjoy and this recipe fits the bill! There was enough flavor for me and enough super moist veggies/potatoes for him. We recommend it! item not reviewed by moderator and published
After watching Sandra on the show, we followed those instructions rather than the printed directions. This was the EASIEST, BEST pot roast ever! My husband and I had the roast for several meals and enjoyed every bit of it! Thanks for the great recipe! item not reviewed by moderator and published
I was watching Sandra Lee on the Food Network, seeing how easy it is to cook with a slow cooker completly inspired me to get one..so, I'm sooo excited for the Beef pot roast recipe I'm going to make for my hunny tomorrow night! Thank you! Cristina item not reviewed by moderator and published
My whole family loved this recipe. I omitted the steak sauce because we really dont care for it and it was still great!! I also oven roasted the potatoes because my slow cooker was too small. I ordered a new one today so that I can make this again and again! item not reviewed by moderator and published
I used all fresh veggies instead of frozen and added 3-4 stalks of celery cut into big chunks. I would recommend adding the veggies in maybe an hour or so later than the meat because they did turn out a little too soft. I also added a little cornstarch to the "gravy" to make it a little more of gravy consistency or you can use flour. I served the pot roast over garlic mashed potatoes and it was fantastic. Definitely will make it again. item not reviewed by moderator and published
This is a very easy recipe to make. I used a 24 oz. bag of generic stew vegetables instead and the roast turned out fine. This recipe is very salty. I counted 700 mg. of sodium per serving. The onion soup mix and steak sauce was the culprit. If you can figure out a way to get the salt levels down, I would recommend that. Otherwise, a scratch recipe would be better. item not reviewed by moderator and published
I wowed my sweetie with this super easy recipe! She was impressed a guy could turn out a "real" home cooked dinner. item not reviewed by moderator and published
My entire family (including a very picky 16 yr old) enjoyed this roast. I'm actually making it again, and again and again. item not reviewed by moderator and published
Used real onion, real carrots, and subbed wasabi teriyake sauce for steak sauce, since we don't use the latter. Did the slow cook. This was the best pot roast I have tried since crock pots came out. Gravy to die for. Maybe it was the wasabi teriyake sauce..who knows. item not reviewed by moderator and published
I made more of a stew out of it.I used cut up chuck roast that I floured and browned off then put into my slow cooker.I also used low sodium beef broth and cream of mushroom soup.I used fresh vegs and doubled the mushroooms and added wortshire sause. Before serving I added fresh parsley.It was delicious. item not reviewed by moderator and published
I loved this recipe... although the written one differs in steps somewhat from the televised episode, it's still wonderful! item not reviewed by moderator and published
This is one of the best roasts I've ever made in the crockpot. I cooked it on low for 10 hours and the roast just fell apart. Not only was the beef tender, but it was full of great flavor. The vegetables turned out just right as well. I did use fresh carrots and onions, not the frozen kind. I would add more potatoes next time. Great recipe! item not reviewed by moderator and published
We all enjoyed this. Had alot of flavor and meet was very tender. Will definitely make this again. item not reviewed by moderator and published
The meat was fine, but the potatoes were bitter. I don't think I will make this again. item not reviewed by moderator and published
Next time i would season the roast my self,use fresh vegies and that might work. item not reviewed by moderator and published
Could be better - but not terrible item not reviewed by moderator and published
I, like others, used lots of fresh carrots and onions, not frozen. Also about 3-4 stalks of celery. Small New "red" potatoes came out perfect. I also used a "little" more onion soup mix and beef broth than called for. (The "less sodium" broth is best.)I browned the meat on a 3-burner gas grill instead of "oil" browning. Sometimes the meat get a funny flavor from "oil" browning. Lastly....the only way I would cook this is on low heat for 8-9 hours. Definitely will do this again! item not reviewed by moderator and published
I couldn't wait to make this recipe! I made it the next day after I saw the show. It was so tasty, however,when I made it,it was not done in the 3 hour time frame. To be fair, I did not use a chuck roast. I used a bottom round roast. Possibly, that cut needs longer to cook to be tender? I don't know. I will make this again. I'll just give myself more time. Go ahead try it! item not reviewed by moderator and published
I had a small group of friends coming over for a Sunday dinner. What a breeze to make this meal. My one friend loved it some much I had to print the recipe for her before she went home. Thanks for making entertainment easy! item not reviewed by moderator and published
Excellent good taste and a wonderful aroma throughout the house. Keep up the good receipes. item not reviewed by moderator and published
Just happened to catch the Slow Cooker show Saturday and had to try this recipe. Had it for dinner that night and it was fantastic. The flavors were so good and it was so simple. I pretty much had all the ingredients in the pantry, just had to pick up a roast and some potatoes. The whole family really enjoyed it, thanks so much. item not reviewed by moderator and published
The pot roast and vegetables were delicious. I will prepare it again. item not reviewed by moderator and published
This is so yummy, I didn't need to add anything,and it made the house smell great all day. Great for those chilly fall and winter days! item not reviewed by moderator and published
At first I wasn't sure which recipe to follow, since she makes it different on that episode. I followed the one here, and it came out perfect. The only thing I did different was add fresh onions and carrots, instead of frozen. I cooked it on low for 9 hrs and it came out perfect! I used A1 Steak sauce, yum.It was not salty, and the vegetable were not mushy like other reviews stated. I will do this recipe again, it was really good! item not reviewed by moderator and published
more like a stew than a roast, yet very tasty item not reviewed by moderator and published
The meat was overcooked and dry. The gravy was watery and had very little taste. This is a very bad pot roast! item not reviewed by moderator and published
I have tried about a half a dozen pot roast recipes and found this to be the tastiest so far. I did use all fresh veggies, though. The gravy was out of this world! Thanks, Sandra! item not reviewed by moderator and published
Very easy with slow cooker. item not reviewed by moderator and published
OK, I braised the meat (5 lbs of chuck roast from Costco). Lightly seasoned it. Used fresh potatoes, onions, carrots and injected fresh garlic. I used 5 cups of beef broth and a small can of cream of mushroom. 2 Bay leaves. I have an All-Clad crock pot. Set it for 6 hours on Low and IT WAS PERFECT. This is the second thing I've slow cooked and aside from adding some salt after plating, I don't see the complaints unless you did something wrong or maybe it was beginner's lick on my part. item not reviewed by moderator and published
I wanted an easier alternative to the roast I usually make. This one is delicious. It is also easy to throw together the night before and take it out of the fridge in the morning and get it going before I head to work. I would suggest using A1 as opposed to Heinz 57 steak sauce. item not reviewed by moderator and published
This was wonderful, both of my kids loved it as well as my husband. They often ask for it even now. item not reviewed by moderator and published
This is a good recipe but you need to leave out the broth - it makes the gravy too thin and you don't need the liquid (you don't need any liquid). I season my meat before putting in the slow cooker and I use beefy/onion dry soup mix. item not reviewed by moderator and published
I thought this recipe was good overall. The only thing that I would change would be to use a little less steak sauce but other than that it came out great. item not reviewed by moderator and published
This recipe was great for Sunday dinner with the entire family. Not a lot of prep work and I had more time to entertain. Thanks Ms. Lee item not reviewed by moderator and published
This is one of the best pot roasts!! The cream of celery and steak sauce give this a wonderful taste. My whole family enjoyed. We will definitely have this time and time again. item not reviewed by moderator and published
I make this often. It is by far the best pot roast I've had. Tender and flavorful each time. item not reviewed by moderator and published
This was a delicious recipe! I could not find frozen onions so I added fresh carrots and fresh onions about 2 hours before I served. Also, I pulled the meat out and de-fatted, added corn starch to thicken up liquid to gravy consistency. I had 6 guests for dinner and they all raved about it, some said it was the best they had ever had. Meat fell apart, cannot believe it was so easy. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen