Excellent. My Roast was only 2 lbs. I added 1 dry envelope of onion soup, no water, chopped up 3 carrots...put on low 9 hrs. It made a great aujus kind of gravy, I did not thicken it and the gravy was delicious. My hubby who does not like red meat said it was the best pot roast he ever tased, he even had seconds.

Used beef broth instead of water. Inserted garlic into roast.

I cooked it for 12hours (3lbs roast) and it turned our great. I did one cup water and a can of broth...Next time i will just use the broth. I also used celery salt instead of celery(didnt have any) Great recipe

Holy Cow! This was fantastic! I did not put any veggies in with the meat. Instead I made mashed potatoes and PW's fried zucchini cakes. Wow! One of the best dinners I've ever made. I took the advice of another reviewer and added flour to the liquid while in the crock pot to make a gravy. Boyfriend could not stop raving how great the meat was. Delicious!

The entire family loved it. I used a 5lb Beef Chuck Cross Rib Roast. Seasoned all sides of the roast with granulated garlic, salt and pepper. Browned all sides of roast. Placed roast in slow cooker. Pour onion soup mix on top of roast. Pour can of cream of mushroom soup on top of roast. Added three peeled and cubed large russett potatoes, five sliced celery stalks, two cups baby carrots, 1/2 yellow onion. Replace water with double the amount of chicken broth and pour on top of roast and vegetables. Sprinkle with italian seasoning. Cook on low for 7 hours.

This worked rather well with the additions of other readers: Before browning, I seasoned the roast (I used round steak) with flour, garlic salt, pepper, paprika. I added about 1 tbspn of Worcest. sauce, along with about 2 tbspns of minced garlic. I used a 2.75 pound roast, and still had to cut it in half for my small crockpot. It had a little bit of a processed flavor- I think next time I'll use seasonings I have rather than the french onion soup mix. Just a note for everyone confused about timing for smaller roasts- if you use a small sized crockpot it WILL cook faster than 8 hours. Mine was flaking apart and delicious by a little over 6 hours, any more would have made it dry. Thanks for the post!

I love this recipe! First meal I made in my new slow cooker, I followed a few of the other reviewers suggestions, using Montreal Steak Seasoning, and also adding the vegetables later on in the cooking process. I add the potatoes and carrots when there are two hours cooking time left and the rest of the veggies, sometimes I will add corn or peas or experiment with others in the last 30 minutes to an hour of cooking.

This a great recipe that is quick and easy and tastes great!

Fantastic, best I ever had!!!!!!!!thx

came out perfect! i followed the recipe to a T until the very end where I did thicken my gravy with a little rue. One of my new favorites as a go-to meal. thanks for sharing =)

For those of you that want a thicker gravy, add flour and onion (for flavor) when you are browning the meat. Browning the meat gives it a nice color and there will be no additional steps at the end for a thicker gravy. I find that beef broth gives a "tinny" taste. Using chicken broth lets the taste of the beef shine through. I use chicken broth along with a nice dry red wine. Remember that when adding wine, do not add a wine that is too fruity or has been "oaked" (usually older wines). The long cooking time will concentrate any fruit, oak or other flavors that the wine has. Also when adding vegetables, add them about halfway through the cooking time and NOT in the beginning. Delicious!

Came out rich and mouth watering. Loved it! Had lots left over, so next time I will make less.

This was my first attempt at pot roast and it turned out great!

This was good. The roast was ultra tender, and I found that if you put the potatoes on top of the meat it keeps them from getting very mushy. I added a lot of seasoning to the meat and browned it, but in retrospect, I would have marinated it like another user suggested. I didn't feel the meat had that much flavor. I used beef stock in lieu of water which helped. I would also recommend adding about another cup of liquid and trimming off large pieces of fat prior to cooking to avoid greasiness. I will definitely make again, but I will marinate the meat overnight next time. Also, making the gravy from the liquid and the drippings adds a lot of flavor.

This recipe is great! I seared it using olive oil, pepper and garlic. I also used beef broth instead of water, and fresh mushrooms instead of celery. This is a wonderful cold-weather comfort food, and so easy, too! I made the "marbled mashed potatoes" recipe to go along with this, I highly recommend it! Yummy combo!

This is a great recipe and I have made this many times. I also add mushrooms and turnips. I have a marinade recipe that I use and let the roast stand overnight. This is eating at its best Barry