Awesome Roast Beef

I've used this recipe for more than a year now, and my husband suggested that I write this review. I read many of the previous reviews and came up with additional suggestions. I add potatoes, carrots and onions. To give this recipe more spice, I rinse off the roast and sprinkle McCormick's Montreal Steak Seasoning on all sides of the roast before putting it into the slow cooker. I mix together 1/2 of the can of mushroom soup, 1/2 of the dry onion soup mix and 1 cup water. I pour this mixture over everything and sprinkle the rest of the onion soup mix on top of the roast. I put several slices of the onion on top of the roast also. I have used this recipe many, many times and it comes out perfect every time! My husband loves it!!!

THIS WAS AWSOME!!! I took a reviewers advice and doubled the receipe and added 2 packages of onion soup mix and I didn't have beef broth so I used 3 bullion cubes in 2 cups of hot water I couldn't believe how incredible this tasted. I don't even like cream of mushroom soup so I was scared at first but this was awsome and it made PLENTY of gravy to pour over our mashed potatoes and the roast. We all loved it and it is now going to be a regular meal at our house! I've been looking for over 5 yrs now for a great crock pot receipe for roasts and now I found it! ***UPDATE... I now make this all the time and I don't even use the mushroom soup anymore... One bag of onion soup, 2 bullion cubes and 1 cup of water w/ any roast you buy in the crock pot for 6 hr on high. I even strain the broth for the onions and make a gravy out of it to go over the roast and mashed potatoes. It's WONDERFUL both ways!

Just okay. What the recipes doesn't say is you should mix the broth and soup in a separate bowl and then pour over the beef.

My husband and I loved this! My actual cook time was about 11 hours because I got home late-this roast was so tender, it was falling off the fork as I tried to take it out of the crockpot! This recipe is a definite keeper and great for the working woman.

I have never been able to cook a roast that my family has called "excellent", but this recipe was a huge success! I sprinkled an envelope of onion soup mix on top of the roast, but followed the rest of the recipe, adding potatoes and carrots at the bottom of the crock pot. I cooked for 4 hours on high and everything was great. Will definitely make again.

This is definitely an easy option for those busy days! Per other reviews, I added a pkg of onion soup mix, canned mushrooms, carrots & celery. I seasoned the roast & browned it quickly in a skillet before putting it in the crock pot. I also added a chopped clove of garlic, 1 bay leaf, 1/2 tsp each of thyme, parsley, & peppercorns. So delicious & easy!

First time I made it, I deviated more from the original recipe. I did the onion soup packet thing. I did the can of mushrooms thing. I used golden mushroom soup instead of the cream of mushroom (that's what I had on hand). Then added the veggies. People really liked it, but didn't go crazy over it. Second time around, I seemed to stick more to the recipe. Seasoned with Montreal Steak Seasoning, garlic salt, and pepper. Threw in two cans of cream of mushroom soup and half a box of beef broth. Added carrots and onions. A couple hours later added potatoes. A half hour before serving, I measured out a 1/2 cup of the gravy broth and whisked in a couple tbsp. of flour, then stirred that back into the crock pot. THIS TIME, my husband went nuts. He had three servings. He looked at me with sheer joy and worship in his eyes. Isn't that what every spouse wants? And it wasn't even hard to make!!!!

This is so easy and delicious! It's so nice to come home from work and smell dinner cooking! I added a Lipton Onion Soup Mix, as well as red potatoes, onion, carrots and mushrooms. Made an excellent gravy. Great comfort food!

The usual taste of crock pot roast beef. I added an envelope of onion soup mix, some vegetables and some barley to perk it up.

I also doubled the mushroom soup (I used the 99% fat free) and used vegetable broth and onion soup mix. There were no leftovers! Adrienne - NJ

This really was a tasty and quick recipe. While I use my crockpot, I have become a pressure cooker afficionado. I was able to make this recipe in thirty minutes, using my Cook's Essentials Programmable Pressure Cooker. I used a 3 lb. cross rib roast. I did use low-sodium beef broth and 2 cans cream of mushroom soup. After browning the meat quickly, I used unpeeled red potatoes (more nutritious) and I used a garlic clove as well. I poured the combine soups plus 1/2 pack of onion soup mix and cooked the meat on HIGH pressure for 30 minutes. The gravy was more than plentiful and very tasty. An easy meal to enjoy. If you have never tried a pressure cooker, they are easy to use and aren't the kind that "explodes" like in the old I Love Lucy episodes... frankly, it's easier than a crockpot and much faster. Definitely a "keeper" recipe.

I loved this recipe and so did my kids! I made it exactly as written except I seasoned my meat with onion powder, garlic powder and pepper and I mixed the cream of mushroom soup and beef broth up in a bowl before pouring it over the roast. This was the best roast I have ever made! It was very moist, tender and flavorful! Thanks for a great recipe.

This is very similar to a recipe of mine that uses beef stew meat,2 cans of mushroom soup, 1 pkg. onion soup mix, 1 cup of wine and some water. I actually like that better -- I serve over noodles. This wasn't bad at all, I just think I like the convenience of the cut meat.

Use Campbell's BEEFY MUSHROOM soup instead of creamy mushroom and beef broth. It is incredibly good! For some reason, it is hard to find in the stores, so when you find it, buy a good supply of Beefy Mushroom soup.

Super easy. I seasoned the meat with Grill mates montreal steak seasoning. If gravy too thin remove meat and stir in a mixture of 1/4 cup cold water and 1/4 cup cornstarch into slow cooker cook on high for 15 minutes.

YOUR AWESOME ROAST BEEF IS A 5 STAR DELICIOUS MEAL!! I ADDED FRESH SLICED GARLIC INSIDE MY 3.17 LBS ROAST, SPRINKLED HAWAIIAN SALT (WHICH IS COARSE KOSHER SALT), THEN ADDED THE CAMPBELLS CREAM OF MUSHROOM AND THE CAMPBELLS BEEF BROTH, CHOPPED UP MORE GARLIC BEING IM A GARLIC LOVER, ADDED IT TO THE 2 SOUPS, MIXED THEM WELL THEN POURED IT OVER THE ROAST, I ALSO ADDED BEFORE THE ROAST VEGGIES WHICH ARE THE CARROTS, ONIONS, AND RED POTATOES (NOT PEELED), ALL CHOPPED AND ADDED WITH THE ROAST, I DID NOT USE CELERY!!! MY DINNER WAS A SUCCES!! MY KIDS AND HUSBAND LOVED IT !! MANY ALOHA'S MARTHY FROM HONOLULU, HAWAII.

I liked how this came out! I seasoned the meat with a little garlic powder (poked the meat and moistened it a bit). I halved some red potatoes and placed them in the pot with some baby carrots and added a little onion soup mix to the sauce to pour over the roast, as others suggested. I had some sliced baby bellas that I wanted to use up so I added them in about halfway through before flipping the roast at that time, and for those of you who are mushroom lovers, I definitely suggest adding more mushrooms! I shredded the leftover meat for sandwiches for the week, as well as the vegetables for snacking, and took another reviewer's advice and boiled the remaining liquid with flour to produce an awesome gravy. What a great and easy meal that lasts for days! This was my first crock pot beef roast and my boyfriend and I were both thrilled with it, thank you!

Good recipe, but needs a little more flavor. I brown the roast on the stove to sear in the juices prior to putting in crock pot. Instead of the beef stock, I add 1/2-1 package of dried onion soup mix (depending on size of roast) with one cup water to the cream of musroom soup, whisk all together, then pour over roast. You can also use golden mushroom soup instead of the cream soup and add sliced fresh onions and mushrooms.

Made this for dinner last night and it was great! Made the hubby's tummy happy after a long day working in the cold. I didn't add the onion soup mix, but seasoned the roast with onion powder and garlic & pepper. Mixed the soup with 3 beef bullion cubes and 2 cups water. 30 to 45 minutes before serving I added celery, carrots and an onion (quartered) to the pot. After taking out the roast I thickened up the gravy with some of the broth mixed with some cornstarch. Served with mashed potatoes and a broccoli, corn and red pepper blend. Yummy and very appealing to the eye.

This was unbelievable tasting and easy. I used other people's suggestions by using a can of golden mushroom soup, cream of mushroom soup, can of beef broth and an onion soup packet. I also lined the bottom with carrots, onions and mushrooms. Mixed all the liquids first then topped over the beef. At the end, I strained the veggies and served them as a side dish along with mashed potatoes and made a gravy out of the what was left in the pot. Total time in the crock pot was 9 hours for 3.5 pounds. Leftovers were eaten up in a flash the next day too! Delicious and easy!

This recipe even works great in the oven. I roasted it at 275 degrees for 5 hours and the meat was tender and tasted wonderful! I used an arm beef roast that weighted 3.96 pounds.

I've made this roast several times but add only the cream of mushroom soup, a sliced medium size onion, baby carrots and a sliced potato for each person. The flavor of the broth is delicious in the vegetables and served over the meat. Your whole meal is in one pot. After it has cooked on low for about 8 hours while I was at work I would turn the roast over to be sure the top part is as moist as the bottom and cook it for about another hour. Delish! It is one of our favorite meals any time of the year.

I could settle w/ just a one word review, and without a doubt that review would be: AMAZING! Like some that reviewed this before me, I too used 1 can of golden mushroom soup, 1 can of regular soup, and the powdered onion soup mix. I did however stray slightly and used a can of beef broth as well, so that I could have a good gravy. I added in potatoes, carrots, crushed garlic, and sliced onions when I put the roast on to slow cook. I put it in the crockpot, on low for 10 hours, and about 8 hours into the cooking I added two capfuls of "Gravy Master" to darken the gravy and flavor it up slightly. I served it with garlic mashed potatoes and sourdough bread and it was WONDERFUL. I made it on a Sunday, and my Wednesday they were asking me to make it again. Definitely FIVE STARS!

I liked this though I did take some reviewers suggestions which may have altered it a smidgen. I did the two cans of cream of mushroom soup and sauteed onions and mushrooms before cooking. We loved the gravy, thickened with cornstarch. This is a keeper!

oh, yeah! memorable and so easy. but i used campbell's new cream of mushroom with roasted garlic and threw in a little extra fresh garlic as well. too, too delicious.

This turned out perfectly for us, highly recommended for busy people! Per other reviews, we added a 16 oz canned of drained mushrooms, and a 1 oz packet of dry onion soup mix. I mixed the soups, broth and mushrooms the night before, which made for a 2-minute setup the next morning; cooked on low for almost 11 hours, and it was incredibly tender. We carefully trimmed the meat, so the "gravy" wasn't as greasy as I'd thought it might be. I tried to thicken it -- it's still a little to thin to use over potatoes, but tasted great over the meat.

I inserted several cloves of garlic (slivered) into the meat prior to cooking. The gravy was somewhat thin and required thickening. The gravy was a bit saltly, therefore, low sodium beef broth might be considered. Also, the cooking time was more than indicated. I'll be making it again with the above changes. It was very good.

Good simple and easy pot roast recipe. I seasoned the meat with salt, pepper and garlic powder before browning and putting in the crock pot. Then added sliced onions and the can of soup. I used 1 cup water and 1 bulion cube to deglaze the pan before adding to the pot. The meat turned out tender and flavorful. The gravy was perfect, not too runny or thick. I added carrots and celery about 4 hours prior to serving.

Love this and will make it again. As per other review is rubbed the roast in McCormicks Montreal Steak seasoning and added two cans of cream of mushroom soup. Very easy and equally tasty.

I used this recipe as a base to make my first pot roast while using the slow cooker for the first time. It was great! Very simple. Because of other suggestions, I used regular liquid beef broth and roasted garlic cream of mushroom. I added a few seasonings and some splashes of worcestire sauce and brandy. I also cut up a whole onion and threw it in at the beginning, then added potatoes and carrots about 2 hours in. Next time I will probably add celery and mushrooms. I poked the roast with a cooking fork to absorb the flavor and served with crusty bread. Quick and easy, just the way I like!

I used this recipie a little over a year ago and since then it has been a favorite in my family since. We like to have extra gravy so I usually double the cream of mushroom and the beef broth and pour in an envelope of onion soup mix. It seems to add a little more taste.

Awesome!!!I made a few changes as well. I always put the veggies at he bottom, otherwise the beef cooks faster than he veggies. I only sliced two onions and three stalks of celery. I used cream of celery instead, and chopped 6oz. of fresh mushrooms added 1 pkg.of beefy onion mix, 3/4 c. red wine. I seasoned the beef with garlic pepper and pierced the beef(salt tends to dry it out). Placed the beef on top of onions and celery, poured mixture on top of beef. Made mashed potatoes and steamed carrots as side. Wonderful meal!!

Judging by some of the comments I think cooking time depends on type of slowcooker. I added 1 tablespoon garlic, half pkg of dry onion soup mix, and tossed in the potatoes, carrots and rutabagas at start time. My cooker took 10 hours and I had a very wonderful bottom round roast beef dinner! Thanks for sharing, Dawn.

For some reason I had to cook this about 11 hrs for it to get really tender but it was worth the wait.

LOVE IT! I always follow the recipe exact the first time and if I need to change it, I will. I made this once with potatoes, carrots etc and the veggies took away the flavor from the meat. I use the broth for gravy on my mashed potatoes and it is awesome.

Made this but used cream of mushroom soup with roasted garlic. Very good.

This recipe turned out great! I added celery, carrots, chopped onion, and fresh garlic. The meat was extremely tender and had a wonderful flavor. This is now in the dinner rotation.

This was very good,I did eveything in the recipe, but added alot of things too. I added garlic,a couple splashes of worstishire sauce, 2 cans of cream of mushroom,parsley, pepper,paprika,and at the end about 1 cup of sour cream. served over noodles it was excellant eveyone enjoyed even the 2 year old.

Excellent! I followed the recipe as written, with one modification: I rubbed the roast (upper round) with Montreal steak seasoning before searing it and putting it into the slow cooker. I did not add any veggies - just the soup and broth. I expected it to taste like pot roast, but it ended up a bit closer to roast beef than I had anticipated, but I think this depends entirely on the cut of meat used. The gravy, by the way, is super - just put it on the stovetop and add some corn starch mixed with cold water, and bring it to a boil. Perfect for mashed potatoes, and for hot roast beef sandwiches the next day.

I added 2 Tbsp of Minced Onion and a Tbsp of chopped garlic and fresh ground pepper to balance the spices (broth and soup add lots of sodium - and although I like salt it needs to be in conjunction with other flavorings). If you are not a fan of salt just make sure you add a few potatoes - absorbs the salt taste *and* you get a side dish. This was terribly easy and the meat falls apart with a fork! Great for a cold work day!

I thought I would give it a try with all the great reviews. And it turned out great.I added minced garlic and other seasonings to the roast, seared on both sides before putting it in the slow cooker. I also added 1/2 cup of water to the beef broth so it wouldnt be to salty, and added 1/2 cup of cooking wine. I added red potatoes, carrots,celery, and onions mid way thru cooking and mushrooms about 2 hours before it was done.With every recipe seasoning is everything. I would never make a recipe with out adding my own touch of seasoning. This is definitley a keeper.

I've made this recipe twice now. The first time used a rump roast, which turned out a little dry, and added veggies and 1/2 cup red wine. Good flavour but too much like my "usual" pot roast recipe. Second attempt gave such a great roast hubby and I both loved it, and can't wait to make again! This was so tender and delicious that we both wished I had used a larger roast. Here is what I did: Used 2-1/2 lb boneless inside blade roast, 1 can low-sodium Cream of Mushroom Soup, 1 can Golden Mushroom Soup, 1 cup low-sodium Beef Broth, 2 tsp garlic powder, 1 tbsp onion soup mix, 1/2 Lb sliced mushrooms. Mixed soups, broth, garlic powder and onion soup mix in crockpot, whisking until smooth. Added roast, spooning some of liquid over roast. Cooked on low for 9 1/2 hours, turning roast and adding mushrooms halfway through cooking time. Based on my 2nd attempt, I would give this 5 stars, and will definitely make again and again, using a 3-4 lb boneless blade roast. Wonderful! Great base recipe. Thanks so much.

I am just learning to cook and have never been able to make a good roast before and this one turned out awesome!! I served it to my husbands friends and they kept saying they wished their wives could cook like me! (I did not mention that it was the first good roast I had ever made!!)

This recipe is as good as it gets! Plus it's so simple. I added a couple of cut onions, a few slices of green pepper and one spear of cut celery for more flavor. Also added five whole carrots and five cut red potatoes. The mushroom broth made a great gravy substitute. An awesome meal! Five stars all the way.

Every one loved this! I used a bottom round rump roast. I used Beef Consume instead of broth and Cream of Onion soup. Used one whole sliced onion on the bottom of the crockpot. I added Kitchen Boquet to darken the gravy. Thickened the gravy with 3T cornstarch and 1/3 C cold water. Served with mashed potatoes and green beans. Mouthwatering!

I'll never make a roast in the crock pot ANY other way. When dinner is ready, instead of a crock of greasy water you have a savory "au jus" to serve with the pot roast. Like others, I'll add seasonings t taste and also onion at the start of cooking...and then 2 hours before the beef is done, potatoes and carrots. It truly is awesome.

Dawn this is wonderful, however being a wineo, I added 1/2 cup red table wine at the beginning and it just made wonderful into perfection!

Not only was this easy, it quickly became our favorite. No knife is needed if you cook it the full amout of time. The drippings taste great as your gravy.

This roast is so easy and flavorful. I use one can of cream of shroom soup, one can of golden mushroom and 1 packet of onion soup mix. My family loves it. I make mashed potatoes or noodles and there is barely any leftovers. Very easy and very good!

I liked this recipe because it did not include onion soup mix. My hubby can't tolerate it. Very easy and if you want added flavor season the roast with a rub before placing it in the crock.

I make this quite often in the winter months, but also add a pkg of dry onion soup to the soup. Wow...it really raises the bar on it then! Very good

For the time and effort that goes into this recipe, which is pretty minimal, the results are great. I dredge the roast in flour liberally seasoned with black pepper, garlic powder and paprika. Then I brown the roast on all sides. I mix the mushroom soup with the beef broth to remove the lumps, pour over the roast, then top the roast with 1/2 pkg of onion soup mix. I cook mine on low for 8-9 hours and we always enjoy it.

I made this recipe for Christmas dinner, and it was wonderful! The roast beef was so tender that I didn't have to slice it up for the guests. They were coming out of the slow cooker in serving sizes already. I poured the gravy into a gravy boat and served it all with mashed potatoes. Our small dinner party loved it! This is most definitely a keeper.

This is a great recipe for roast. I have also added 1 small bottle of A-1 steak sauce. It gives it a whole other flavor and the gravy is very yummy.

Very delicious! I added an extra can of mushroom soup, onion soup mix, and sprinkled the meat with Montreal Steak Seasoning as well. Adding the extra can of mushroom soup makes enough juices so you have enough to use as gravy. Very tasty! Smelled wonderful cooking! I cooked it on high for 4 hours, but I recommend cooking it on low for 8, the meat was a little tough.

This was pretty awesome. Now I did read comments as I always do. I did coat my hunk of beef with Montreal seasoning and pan seared it. put baby carrots and onions on bottom and threw beef in crock pot. Used 2 cans soup 15 oz beef broth 1 pkg onion soup mixed together 1st and it took 11 hrs but it was super yummy this was a super tough piece of meat and it just melted and tastes good over time threw in some frozen peas and served over egg noodles. . Yum! I know people get upset when we rate a recipe but alter it also. If I do change things I will take a point off. I personally search for recipes by rating and quantity of rates.i do search through comments cause hey trial and error is always good. That being said I'm rating this a 5 anyway alterations were not grand and it's good it should show up with high ratings and good comments.

I've made this roast beef many times. My husband and I love it! I also add carrots, potatoes, and onions that way I don't have to make anything when I get home from work. I don't even brown the meat b4 putting it in the crock pot and it still comes out great! It is easy and tasty!

This was a big hit!

This was VERY good. I took the advice of previous reviewers where I could. I used 1 can of cream of mushroom soup, 1 can of beef broth and 1 can of cream of mushroom with garlic soup since my store didn't carry the golden mushroom some suggested. I also added a packet of onion soup mix and a capful of Gravy Master. I would omit the Gravy Master next time as it made it a little saltier than I like. I mixed everything together in the crockpot, put the roast on and basted it with sauce. Then I left it on low for about 7 hours. When I came home from work, I didn't even have to thicken the sauce, it was perfect. I sliced the meat and served it with the gravy and some mashed potatoes. A big hit with the whole family. Thanks for submitting.

OH MY GOSH...this was unbelievable..everyone couldn't say enough good things about this Roast Beef..and I had company over when I made it. Risky...yes. But I'm glad to say this recipe is a keeper!!! Though I did first brown the beef in a skillet. Then I put it in the slow cooker, I added garlic, carrots, celery, onions, peppers and mushrooms. I also used the Roasted Garlic Mushroom soup. I set it on the low temperature. Then mid-way, I cut up the roast beef and switched to the high temperature.. it took six hours to cook. Then for the gravy, I took out some of it, put it in a saucepan and added cornstarch and water and added some of my special seasoning and it was scrumptious :>) This is a great recipe and thanks sooo much for sharing :>)

The name says it all!!! Used 1 can of regular beef broth instead of condensed and also added the pack of onion soup mix. Used a cross rib roast and took it out a couple of hours before it was to be done and sliced it up then put it back in. After I took the roast out I added some flour/water into the crockpot and made a delicious gravy. Definately a keeper.

Made today for dinner. Super easy. I did make some small changes. I spiced the meat w/ montreal steak seasoning (per other suggestions) poked the meat and rubbed in garlic. Mixed the can of cream of mushroom and beef broth. Put red potatos, celery, and carrots under and around the meat. Came out AMAZING! Everyone loved it and went back for seconds. No leftovers!! This is so easy. A keeper for sure.

I'm not that fond of dry Lipton Onion Soup flavor, but I added some sherry and mushrooms, served it over egg noodles and my husband was thrilled. I'll make it again for him...and it was easy.

To those who think it lacks flavor, try adding your favorite spices. I added basil, garlic, and cracked black pepper as well as red potatoes and carrots (my fiancee won't eat roast without them) and it was incredible tasting. The meat was so tender and we used the leftovers for au jus for homestyle biscuits. Definitely got an A+ at my house!

Quite a good base recipe, the flavours can be a bit flat so I made some additions. First added salt, pepper, garlic powder and a splash of red wine to my roast and left it in the fridge overnight/ I used one cup of home made cream of onion soup and 2 cans of mushroom soup. I cut some onions and potatoes and arranged them at the bottom of the pot (the potatoes helped to suck up some of the fat from the meat). The roast was about 3.5lbs and it cooked on low for 8 1/2 hrs, I added a bay leaf during the last hour of cooking, to make it a bit more savory since I found the creaminess of the soups a bit odd for my taste when paired with red meat Everybody loved it, no complains and no leftovers. worth the long wait.

This was REALLY good. This was our first time using our crock pot. The meat was just perfect! I did as many other suggested a can of beef broth. Added carrots and potatoes. Also did 6 hours on high.

Oh My Goodness!! So moist and the soup and broth with a little corn starch makes an awesome gravy. Super easy crockpot meal for a busy day.

Very good. Tasted just like the roast my mother always used to make for Sunday dinner. I added an envelope of onion soup mix as well.

My parents came to visit my husband and I this weekend, and saw our new house for the first time. I wanted to do something really easy and delicious, so I picked this recipe. IT WAS A HIT! It came out perfect and my picky father went for seconds! I do think that next time I will use 2 cans of mushroom soup, just to make the gravy thicker, but it really was Awesome. Thanks for sharing it.

I had a two pound tip sirloin roast. I added 1 pkg dry onion soup mix, a cup of fresh sliced mushrooms, 2 mushroom soup cans, 1 can of beef broth, fresh sliced onions.. It turned out just perfect. The roast does not slice like a traditional roast by any means as it came out so tender. Total cook time for my 2 lb = 7.5 hours on low. The gravy is EXCELLENT & goes great with mashed potatoes & yorkies! I will definitely keep this recipe, thank you for sharing =)

Very good!!! I used eye of the round roast, mixed regular beef broth with 1 can of garlic cream of mushroom soup, and added a splash of Lee and Perrins. Over carrots and potatoes, it turned out great.

Everyone raved about the sauce. I used a slow cooker and the meat was a little tough. Maybe I did something wrong. Thank you

i followed the recipe on this one but my family wasnt feeling it. they like my original roast recipe better so although it was tender it wasnt the best for us.

I love this recipe just as written. We've used it for almost a year now. I have added vegetables. It's good. We've cut it up and put it on top of baked potatoes. It's good. We've cut it up and put it in noodles (with the gravy, of course). It's a delicious, simple recipe, perfect for hectic schedules. It's one of the recipes that made me an Allrecipes addict.

Great taste and couldn't be easier. I used Campbell's Beefy Mushroom soup. Made a lot of au jus-type gravy. We had roast beef entree twice, beef and gravy sandwiches once, and I used the rest of the liquid as a base for soup (adding wild rice, diced carrots and mushrooms.)

It was good....a little dry though. I prefer cooking it in the oven. The gravy came out good though!

I thought my mom made an awesome roast beef... but this one is even better than hers (shhh, don't tell her I said that!) I made this for the kids, hubbie and in-laws and everyone loved it, even the picky two-year-old. After reading reviews I added a pkg of dry onion soup mix and 1/2 cup of water, and also onions, potatoes and carrots to the crock pot and left it on low for about seven hours. The sauce turned into a nice gravy. I used an eye of round roast, and the meat came out so tender and moist, I will DEFINITELY be making this one again.

Very good. I threw in some potatoes and veggies. Yummy.

So so so so good. I took some guidance from the previous reviews and used 1 can of cream of mushroom, 1 can of golden mushroom, about 1 c. of beef stock and an envelope of dried onion soup mix. After the roast was done (about 9 hours or so) I skimmed the fat from the drippings, added a couple of TB of cornstarch and let that simmer on high for about 15 minutes. Delicious! My husband was practically incoherent with joy. A keeper for sure!

The beef was a little bit dry for me, but I'm adding an extra star because of how easy it was to make! I love garlic and onion so I sprinkled this with garlic and onion salt before cooking. I added some baby carrots, onion, and potatoes at the bottom. It was really good, and I'll make it again. Maybe next time, I'll try searing the roast before putting it into the pot.

Surprisingly good for how simple it is. I browned the beef in the pan after a rubbing just a bit of spices on it. And I dubbled the soup and broth in the crockpot. When I pulled it out I mixed some flour and milk together then added it to the gravy which thickened immediately and tasted fantastic. Thank you!

Well last night was the first night i have ever made roast beef(i didn't before because i was scared of burning it,not any more). This was an amazing recipe, it turned out perfect, tender and tasted delicious ta-boot! I was running late though so i threw it in on high for 4 hours instead....still perfect! thanks!

Love this recipe. I think one of the best parts was the gravy that it left over, we made mashed potatoes with it, and there really wasn't that much fat in it

The BEST roast beef I have ever made or eaten! Thanks so much for the recipe! I added some potatoes, baby carrots and mushrooms. It was fabulous!

I made this recipe today. To be honest, I was a little unsure at first, but it turned out awesome. I altered the recipe a little by cutting up some new potatoes and added them in. I also took the advice of others and washed the roast and covered it with Montreal Steak Spice. I used the whole tin of mushroom soup, as well as the beef broth. I also included about half of a package of Lipton onion soup mix. After cooking for 9 hours on low heat, I took the drippings and put some in a frying pan. In a seperate dish I mixed two tablespoons of cornstarch with 1/4 cup of water. I added a little bit of this mixture to the drippings in the pan. With the element on medium high heat, I wisked the drippings, adding just enough of the cornstarch mixture to make gravy. It was awesome!

Easy and delicious. I made it twice this week and both times it got gobbled up. I added potatoes and carrots about 4 hours into the cooking time.

This made wonderful gravy! I have always used dry onion soup mix in my gravy but figured that would be too much sodium so I took a large whole onion, pureed it in the food processor and added it to the soup mixture. The onion pretty much disolves over the 8 hours of cooking and gives the gravy nice flavour. I also thickened the gravy by mixing in 3 tbsp. of cornstarch the last 2 hours of cooking and added a few drops of Gravy Browner to darken it up.

I made a couple of changes. I added 1 Tablespoon of Worstishire sauce, and coated all sides of the beef with grill mates Montreal Steak seasoning. This was so good! I served it with a side of Lemon Basil carrots and mashed potatoes. MMMMM so good.

Absolutely wonderful! I added an extra can of mushroom soup along with some garlic salt, thyme, basil, oregano and italian seasonings for extra seasonings and served the meat with baked potatoes smothered in the gravy. Definitely recommend this recipe!

This was so wonderful! I did add a huge onion sliced very thinly, but that's the only thing I did different. I wanted the onions to put on sandwiches and to make french onion soup from the leftover broth.

I made this exactly as the original poster suggested ... it was awesome! My Hubby is really picky about his roast beef and he generally doesn't like mashed potatoes ... but for him, the combination of mashed potatoes, roast beef, and gravy made it perfect for him. It is so nice to have a SIMPLE recipe with ingredients easily kept on hand ... THANK YOU!

I made this for my family, and my kids were sad that it was all gone. My kids are very picky eaters. I did make a few changes to the recipie. I used a large can of mushroom soup and beef broth. I also cut and diced an onion and mushrooms and sauted them and put them in the crockpot. (I have to make them small so my kids dint know they are in there) I also browned the roast on all sides before i put it in the crockpot. When it was all done i put the sauce in a sauce pan and boiled it and added a rue to make a thick gravy. It was awsome. I served this dish with mashed potatoes and veggies. My hubby said this recipe was a keeper. I have made this dish twice now. We love it. A couple nights later i took the left over gravy and add a couple packages of gravy mix and poured it over hamburger pattys and made hamburger steak. It was wonderful.

Came out overdone and dry. Not using it again.

This recipe was very good, even though I used a frozen roast beef. I forgot to thaw the roast but after reading the reviews, I wanted to try it. I only had about 2.5 pounds of meat and so I added only one can of mushroom soup. I used a whole packet of onion soup mix and also added some garlic powder and about a tablespoon of beef bouillon granules. Instead of using just a bit of water, I covered the whole roast with very hot water. (because it was frozen) The cooking time was about 6.5 hrs on the low setting. I will definitely make this again and I won't need to worry if my beef is frozen or not. Thanks for the recipe!

Love this recipe -- it's quick & easy to throw together in the morning. We love mushrooms, so I also add one can of sliced mushrooms (including the juice). When the meat is done, I thicken the liquid into a gravy... serve with mashed potatoes & it's a hit every time!

Wow! This was great. So simple and the flavor of the gravy was amazing!! A keeper.

The roast absolutely fell apart and was SO tender! I did add a little bit of garlic, a bay leaf, a can of mushrooms and mixed a package of Lipton onion soup with a cup of cooking wine. I also transferred the "gravy" to a skillet, adding some flour and beef bouillon. It made a wonderful gravy.

Pretty good. To reduce the saltiness I read about in the reviews I didnt use condensed beef broth, just good ol' regular beef broth, also I added a package of onion soup mix. Was more like a pot roast than roast beef, but that was ok, we liked it. Made a kickin' gravy out of the drippins. Everyone seemed to enjoy. Next time I'd season the meat with a bit of pepper. Was very tender and fell apart on the fork which was nice.

No...you don't understand...this is the BEST roast beef I've EVER eaten. I rubbed the beef with Montreal Steak Seasoning, and added a packet of onion soup mix. After about 2 hours I added potatoes, carrots, and onions. Cooked just like the recipe said. Amazing...perfect for sandwiches the next day too. TRY IT!