Beef Pot Roast

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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!

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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!

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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.

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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.

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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!

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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.

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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!

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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.

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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.

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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.