I don't want to seem guilty of changing the recipe and then offering a review of a totally new one, but I've been making a version of this for years, with these alterations: I use one can of condensed GOLDEN mushroom soup, one pkg dry onion soup mix, one can of COKE, regular not diet, and a really cheap pot roast. I don't brown it, don't season it, don't thicken the gravy, don't add liquid, cook it on low for 8 or 9 hours, and it's amazing every time. When I shared this with a friend she reported that there was indeed a lot of gravy left over and she didn't know whether to serve it on rice the next day, on potatoes or noodles...or just drink it! This is ultimate simplicity and very satisfying. Not to sound really picky, but that photo looks to me as if the roast is being cut WITH the grain, which doesn't work well, with any roast, even a really tender one produced by this recipe.