How to Slow Cook Bourbon Beef Roast
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11/15/2008
Since I had a sirloin tip roast that certainly wouldn't need 22 hours in the slow cooker, I only cooked it about 7-1/2 hours and it was done perfectly. I set the roast on a bed of cremini mushrooms, used beefy onion soup mix, since that's what I had in the pantry, only 2 T. of soy sauce to avoid this being too salty, a bay leaf, and just a mere cup of water. The house smelled wonderful and the roast was delicious and flavorful with a rich au jus. We're looking forward to having the leftovers as French Dip sandwiches!
02/17/2006
This was really good. I made a few changes though. I used low sodium soy sauce and dry onion mushroom soup mix and it was not salty at all. The beef does not need to be in the slow cook for 22 hours. That is way too long. I put mine on high in the slow cooker and it was done in about 4-5 hours and was really tender and juicy.
10/21/2006
Put a 3lb roast in at 7am, put in carrots and potatoes at 1pm, and ate at 6pm. It was perfect! Used low sodium soy. Will do this often.
09/21/2001
Thanks so much for this recipe, Tracy! I had my in-laws over for this the first time I made it. It was the best roast we've ever had. What "made" the roast was the juice it simmers in and it makes the absolute BEST gravy for hot roast beef sandwiches the next day. I used about 4 large tbsp. of corn strach mixed with water to give the juice it's gravy consistency before serving. You can't find better tasting rost beef gravy than this at any restaurant!! I will make this time and time again. Very impressive. Who would know it is SOOOO easy?
03/03/2009
This did not take 22 hours, it took about 8 on low. It was very tender. I used low sodium soy sauce and a can of low sodium beef broth with a cup of water. I added a bay leaf and fresh portabella mushrooms. It smelled great and tasted even better. Very simple!
01/21/2003
Fantastic! The beef was sooo soft and delicious! It just took 12 hours in my Rival oval slow cooker. I will definitely try this recipe again but with modifications. My roast was way too salty for me, so I'm going to try to cut back on the onion soup mix and soy sauce. I added 1 1/2 to 2 cups more water to make the juice less salty. To thicken it, I added instant mashed potatoes.
01/06/2004
This was one of the best pot roasts I have ever eaten. The salt content is perfect, it is juicy, flavorful, and tender. I added some cornstarch to thicken the remaining juices for gravy and it was a perfect dinner. There is nothing better than a fix it and forget it dinner and this qualifies. Only change I would make is next time I will add some carrots and potatoes in the morning before going to work.
01/25/2008
This was great. So simple to prepare. I added some freshly crushed garlic and used low sodium soy sauce. I served this to a family of picky eaters and there were no leftovers! It was falling apart tender and had perfect texture, not mushy at all. Like others, I didn't cook this on low for the full 22 hours. I cooked it on high for 6 hours then turned it to low for the last 2. Thanks! This was a hit.
11/24/2002
I thought this roast turned out delicious! My husband said it was the best I've ever made. I only cooked it for about 16 hours. I also added potatoes, onions, and carrots for the last 8 hours. Tasted great and made great gravy!
10/29/2010
Wow. Unless you modify this recipe, be prepared to drink a gallon of water. It is saltier than a can of sardines!
01/01/2011
22 hours is unnecessarily long - 8 hours on low is plenty. I used a 4.5lb eye round roast (which is the leanest cut of beef) and added 1 (1lb) bag of baby carrots and 2 (16oz) cans of white potatoes at the beginning. After 8 hours I removed everything form the crockpot except the liquid, mixed about 1/3 cup cornstarch with a cold water in a side bowl and added it to the cooking liquid for an incredible gravy. I then returned all the ingredients to the crockpot and set it to warm until we were ready to eat. It turned out to be one of the best stews I've ever had.
09/20/2012
I recommend a cup of red wine in place of the soy sauce, for a variation. I also recommend a good bock beer or a stout to drink with it, and red cabbage as a side.
08/27/2012
Very tender and juicy! I would definitely put it in the fridge overnight and take out the solidified sat in the morning. There is a lot to remove! Put mushrooms, onions and carrots in the crockpot. Made mashed potatoes, too. I left it for 4 hours on high and 2 hours on low for a 2.5 pound roast.
01/28/2012
I can just see someone ruining a perfectly good roast and turning it into beef jerky by following this recipe and the 22 hours in the slow cooker.
08/28/2012
This roast beef was exceptional! I did the full 22 hours and it turned out perfect. My husband, who is not a fan of roast even commented on how good it was. I will definitely make it again.
09/17/2012
This was delicious! I cooked on high for 7 hours and it turned out great.
03/13/2012
Wow! I was amazed at how easy this was! I did not leave it in the crock pot for 22 hours. Rather, I took the advice from another reviewer and started the roast at 7 or 8 am, add some carrots and potatoes at 1pm, and it was perfect to eat by 6pm! It was absolutely delicious! I used beefy onion soup mix and regular soy sauce. I didn't have any low sodium as others have suggested, but we didn't find it too salty. I also forgot to add the pepper (oops). Great recipe!!!
12/15/2002
Wow the meat was sooooooo tender. Wake up in the morning and have this wonderful beef smell through out the house. My family loved it. While the receipe calls for 22 hours to cook, mine was done in 14 hours. Cathy Helms
09/19/2012
I cook this roast approximately once a month with potatoes and carrots. The only reason I'm giving once star is that it only takes 6 hours on low.
08/28/2002
Best slow cooker roast I've ever made. Like others, used Tamari soy sauce, so it wasn't too salty. Make sure you use a CHEAP cut of meat, if you use a good cut, it will definitely turn out dry. The gravy is excellent as well. My husband and guests just loved it.
08/24/2011
My husband could not get enough of this! It really is wonderful. I was concerned about the long cook time, but everything turned out perfect; moist and tender and melt in your mouth. Since it just the 2 of us, we had plenty of leftovers and it made lunches/dinners super easy the next couple of days. I saved the liquid and froze it in reusable containers. I thaw it and use it to make quick French dip sandwiches, heating up deli roast beef slices and a sliced onion until everything is tender and hot, then serve it on a crusty baguette. The cooking liquid is delicious for dipping.
10/22/2010
Can't go wrong with this one, just don't cook it for 22 hours! Mine was in for 8 hours on low but I think it was probably ready after 6 hours. I followed the recipe but added oregano, bay leaves, potatoes, carrots, and a splash of red wine. Was very tasty and tender! If you can make enough to have leftovers, I think I even prefer this meal the next day! So delicious.... I'm eating some now ;) Thanks for such an EASY beef recipe.
09/19/2012
Instead of soy sauce I use a can of cream of mushroom, makes a tasty thick gravy without so much sodium.
09/26/2012
Made this precisely as is, even though I had my doubts about the 22 hours like most people say. I can't stand it when people write a review for something they haven't even tried...anyway... This was OK as is, a bit too dry, of course because of the cooking time but nothing the resulting gravy mix could not fix (made with 2tsp cornstarch in water - was great). Here is what I will do different next time, now that I have tried the baseline recipe: 1. Cook for 10 hours max 2. Add in a bit of red wine in addition to the water and the soy sauce (easy, since you just need to leave the last 1/2 inch of the roast uncovered) 3. If I have time, will sear the sides before putting it in the crock pot 4. Will pepper all sides before putting in the roast (wasn't enough to just put it on the top) This had a great taste, fell apart (no cutting this baby) and I guess these changes will make it a 5.
10/06/2007
This was very good. My family loved it. the juice was perfect for gravy. I made this a second time but after cooking it, I removed the meat from the juice, shredded I (put juice in container & froze for gravy/soup base later use). I returned to crock pot and added the Bourbon Wiskey BBQ Sause (recipe from this site) for BBQ beef sandwiches served with fries. Everyone thought it was great. My husband & son both had four sandwiches each. Big hit.
06/12/2011
I seared the meat prior to placing it in the slow cooker and I added 3 cloves of pressed garlic to the broth. It was fork tender in about 7 hours. I used the juices to make a gravy and the family loved it. It was as simple as could be and I didn't find it too salty at all. this one is definitely going in my recipe box for those days when I don't want to mess around in the kitchen.
09/19/2012
I followed the recipe using Lo Sodium Soy but did NOT cook it for 22 hours. I cannot even imagine what the texture would have been if I had let it cook that long. 8 hours and it was fork tender. The rating is 4 becuase I am afraid of what it would be like if the 22 hours was followed.
01/24/2011
I put this in yesterday at 10am and it was all falling apart about after 9 hours. I put it in the fridge and then tonight I broke off all the fat and put the meat and the juice in a pan and heated it for about 20 minutes and it made great French Dip sandwiches. The juice was a little salty but very good tasting. The reason for only 4 stars, 22 hours would be WAY too long. Be aware!
07/29/2012
Oh my word - the BEST pot roast ever! I didn't have a package of dry onion soup but used a box of beef broth and some spices I had on hand, but the HUGE secret to making this a success is definitely the Soy Sauce. It was delicious!
12/14/2010
Excellent recipe! Definitely be sure you know the power and cooking capability of your slow-cooker, however. I left mine in for 7 hours, and it was very tender, falling apart on the fork, but still just a bit overdone and dry inside. Will probably be fine at 5.5 hours the next time I make it. I added a dash of Zinfandel wine and used low sodium soy sauce. DELICIOUS!
03/26/2010
This was AMAZING...I used 6 lbs of meat, (and used reduced sodium soy sauce) doubled everything else, and used a 12 oz beer instead of water. I put the roast on at midnight, and at 11 a.m. I added carrots, an onion, 2 parsnips, and some chopped potatoes. Everyone LOVED it!!!! I turned the meat off about 4 p.m., but I think it could have been done a little bit earlier. And I'd defintely put more veggies in next time. They added a perfect touch! This is one of the best slow cooker recipes I have ever found on here...try it!
10/31/2011
i would only state that this doesn't need 22 hours. 8-10 worked fine. I have cooked it that long, and you need to leave 1/2" exposed so it doesn't turn into mush. But otherwise, a fantastic meal.
09/19/2011
I was skeptical but made it for my family of picky eaters today. I read the reviews and added a clove of crushed garlic and extra water. I started it about 6:15 am and we ate about 6:15 pm. It was delicious! I've never had a pot roast as good as this. I just added flour to make gravy, but think next time I will add a little red wine after I've removed the beef. My daughter, who hates almost everything, even loved this! I may never use another pot roast recipe again!!!
11/19/2010
MMMMMMMM! this is delicious! I added two cloves of minced garlic a bit more pepper. I used 1 onion soup packet and half cup of soy sauce. Later i added corn starch to thicken it up and make gravy.
11/06/2006
This was great. We only had a 2 LB. chuck roast but it still worked out. It only took 8 hours for the size we had. We also added worshtersire(not spelled correctly)sauce as well as the soy sauce, 1/4 of the onion soup mix package.I served it with noodles and made gravy out of the juice. Everyone loved it except for or 20 month old. Next time I will serve it with mashed potatoes. The reviews were really helpful in helping me decide on this recipe.
08/06/2012
This is a great keeper recipe. Did not go an entire 22 hours, more lilke 12-14. The soy sauce cuts the onion soup-y taste and tenderizes too.
09/29/2011
I made this recipe and we ate on it for 3 meals then I had just a little of the juice and meat leftover. I threw the leftovers in a pot, added onions, celery, beef broth, basil, oregano, and some pepper and let simmer. I then added carrots, corn, peas, and some diced yellow squash and let it all coook down. Added in my beef and some noodles and voila! I had some vegetable beef soup!
02/25/2010
Fabulous! So quick and easy, so delicious! I agree with the others, cooking time is way off. I cooked my 3lb roast for 7 hours on low. My kids don't do leftovers...except for this one. They were asking for more the next night. Yummy with egg noodles. Thanks!
11/27/2011
This was recipe was out of this world. I didnt need to keep it in the crock pot all the suggested hours. I did it for about 10 and it was delicious. There was nothing left! My family loved it! I loved it so much i gave the recipe to a friend of mine and her husband went and bought another for her to make the next day!!!
07/26/2007
Followed recipe but the meat was overcooked and way too salty.
10/13/2010
Not terrible, not great. I didn't cook for 22 hours, only 10...made as directed and it wasn't too salty. It was moist, just kind of flavorless. Have had better roasts. Will say that it was terribly easy to make..but I had a ton of leftovers, and I usually have no leftovers when I make a roast...so probably won't make it again.
11/28/2007
Hands down, the tenderest pot roast I have EVER had! It was literally falling apart as I cut it (with a butter knife!) In addition - the au jus (which could easily be thickened into a LOT of gravy) was amazing as well... I will DEFINITELY be making this one again :):)
02/16/2010
Fabulous! I used a more tender roast, and cooked it on low for about 5 hours, then on high for another 3. Came out wonderfully tender. I had carrots, onions, and potatoes in with the roast as well, and added about 1/2 a cup of beef broth. At supper time all I had to do was carve and serve (and thicken the gravy, which was wonderful and plentiful). Will make again!
09/20/2007
Very good. The meat was so tender it just melted in your mouth. I used a 2.75lb roast and cooked it for 10 hrs on low and added potatoes for the last 2 hrs so they would still have a runch to them. It was very, very good and it made excellent sandwiches the next day on a crusty bread w/ swiss cheese.
09/02/2011
I was worried about the long cooking time, however this turned out perfect. I will always allow that long cook time in the future. Everyone loved this. I made all kind of changes though so Im not really reviewing recipe so much as cooking method. Fabulous if you have the time. Must try!!!
08/18/2012
How can anything this simple be so good? Served it for a family meal with garlic mashed potatoes and steamed broccoli with cheese sauce, even the kids came back for seconds on the meat. This will be my new "go to" recipe for roast beef from now on. Thanks!
11/13/2008
I chose this over the Awesome slow cooker roast beef (which I made many times) because I didn't have the required cream of mushroom soup. I am glad I did end up trying this as I much prefer it to the other recipe. I cooked it all day, let it cool overnight to skim the fat and cooked the entire next day and it was delicious, not too salty and the juices made a gorgeous gravy. Instead of filling the cooker with water I filled it with 1 box of beef broth and the rest water.
10/02/2010
I made this recipe as written. It was slightly salty for my taste. I will reduce the amount of soy next time I make it. I cooked it on low for 12 hours. This was plenty of time. The roast beef was exceptional and I served it to my mother-in-law who was my guest. She loved it! And so did my husband and I. I can't wait to make this again! Thanks.
10/25/2008
I cooked it for 12 hours on low. It fell apart. Didn't need any longer. I bought a pot roast. I used 1/3 cup soy and then filled the 1/3 cup half way with worcheshire sauce. It was very good.
11/13/2001
I enjoyed this meal and will definitely make it again. I had 2 unexpected dinner guests who requested seconds and thirds! I added mushrooms, carrots and potatoes about 2 hours before serving and some flour to thicken the gravy just before serving.
06/24/2012
I skipped the 1/3 c of soy sauce and used 1/2 c of merlot, added 2 cans of stewed tomatoes and a small onion (sliced) keeping everything else the same. My family LOVED it!! I will make again.
09/09/2010
Cooked in slow cooker on high for 4 hours - totally dried out - what a waste!
02/24/2002
I have made this recipe 3 times in the last month. On each occasion, I was entertaining a different catagory of folks....ladies..teenagers...and couples. Everyone has raved about the taste and tenderness of this very easy recipe. I think 20 hours was probably the perfect timing.
01/11/2005
It turned out awesome - but I knew I wanted veges in it too, so I didn't need to make a side dish to go with it. I had to sneak a bite for lunch, and I think 12+ hours would have been enough time, but I still let it cook for the full 22 hours (although it seemed no more or less tender with additional cooking, but still very tender). I added a 1lb onion, about 7 cloves garlic slivered, about 3/4lb baby carrots, 1/2lb snow peas, and about 1-1/2lb of cubed potatoes. I put the meat in so that it lined the bottom of the crock pot and piled the everything else in on the top (the veges were not in any of the juice at first since they were on top of of the meat, as intended -- I didn't them overcook and allowed me to prepare everything at once). In the morning, when I had plenty of juice, I stirred it up and let it veges cook in the juice with the meat for the rest of the time. Perfect. I suggest adding some vegetables (though I haven't cooked it by the recipe to say that its better without).
12/28/2011
I made this for our Christmas dinner. It was delicious. Wonderful roast, excellent gravy and even enough juice to put away for another time. I added 3 cloves of garlic. My family loved it. Saving this recipe
09/18/2010
Delicious!! And, you can't get any simpler than this for dinner! The 22 hours must be a typo; I'd never cook my meat that long. I had a 3 1/4 lb chuck roast and let it go on LOW for a little over 8 hours. It was soooo tender and moist. It also made loads and loads of gravy, with the help of some corn starch. I'm going to try and shred some tomorrow for lunch and put it on a Kaiser roll. I doubt I could go wrong with this one!
03/08/2015
Unlike most reviewers, I actually made this recipe. I used the exact ingredients and followed the directions and it was perfect. One of the best roast I have ever tasted. It needs to cook for 22 hours to really balance and mellow the flavors. I took a taste test at about 8 hours of cooking and it was too salty, but after the full cooking time it wasn't. Do yourself a favor and try this roast.
07/31/2006
Great recipe with changes. did not use soy sauce. added beef broth plus water. took about 8 hrs, and boy was it tender..
02/21/2012
I made this yesterday & it was a hit! My husband said it was in his top 3 favorite meals this year. I made it as is...but cooked it on low for 10 hours. Served it shredded on small hoagie rolls with mozzarella cheese on them. Placed them in the broiler for a minute. They were delish!
09/19/2012
Rating it a 1 without even trying it because of the 22 hours it takes to make it??!!! Give me a break!
10/05/2005
DELICIOUS! 22 hours was too long, it was done in about 14 hours. My guests were raving about the delicious beef sandwiches. My friends begged to help eat the leftover's the next day (rather than go out to a restaurant), so I added about 1 cup of water to the left over's, and cooked a bag of homemade egg noodles....poured the beef and juice over the noodles, and topped with sour cream, stirred it up and .. that made a tasty beef strogonoff... again, delicious. Both meals I served a corn and bean pickled salad, and hard rolls. YUMM, A Definite KEEPER!! THANKS! If I could give it more than 5 stars, I would give it a 10!!
10/07/2011
Wouldn't change a thing. I've never cooked a roast that I didn't brown first...but this was fantastic. Reminded me of a good brisket. I used the leftovers for enchiladas. Fantastic! Thanks!!!
02/21/2011
Made as stated! A yummy, melt on your tongue roast!
05/28/2009
This was a very tasty dish! I did alter it just a tad. I only used 1/4 cup of soy sauce and instead of adding water I used beef broth! I cooked on low for 10 hours with carrots, potatoes, and celery. The last 1/2 hour I thickened the liquid with cornstarch!
10/16/2012
I finally tried this recipe. I was very leary of making it because of all the comments posted. I have to say that the 22 hour cook time threw me off too. I'm new to slow cooker meals, although I love to cook. I mostly use my crock pot for dips. I always make a new recipe exactly as the recipe states, you can always add your own spin the next time. With that said, I fell into the "change it" category, thinking all of these people can't be wrong. I used low sodium soy sauce & added potatoes, carrots, garlic, ect. I also changed the cook time to 8 hours on low (guess my slow cooker isn't that slow). With all that said, I wish I had followed the original recipe.. I happen to like saltier food & I think the veggies may have changed the outcome of the recipe. I would still change the cooking time. It did turn out really good, but shame on me for falling into that "change everything category". If you make it, make it the way it is written, is my advice.
01/26/2007
This was the first time I made a slow cooked meal. It was awesome. My husband loved it and so did I and we usually have exteremly different tastes. I did change it a little, I used the same amount of soy sauce but added 1/2 cup of red wine. I put the roast on at 7:30a and added potaotes,carrots, mushrooms, and onions at 1:00p then a little onion pwder, garlic salt , and seasoning salt at 4:30 and ate at 6:00p. Didn't have to cook 22 hrs. and it still fell apart with the cheap roast I bought. We will be keeping this reciepe for sure. Thanks for such a great recipe and I hope everyone enjoys just like we did.
01/02/2002
This was one of the worse recipes I have ever made. It was over done - I tried making sandwiches with it the next day and no matter how much mayo and other condiments I put on it could not cover up the dryness of the meat. It smelled great and easy to make, but it was awful.
02/20/2003
This was wonderful! I made mine according to directions and it was so tender it just feel apart. Everyone that walked into the house that day wanted to come back for dinner I just made the gravy from the reserve in the crockpot and it was a huge hit! Thank you
03/15/2007
We thought this was excellent. I made it exactly as directed. The meat was very tender and delicious.
02/04/2011
I have yet to be brave enough to try and cook the beef as long as in the recipe. 10 hours on low has always been perfect and the long line of guests this has been prepared for agree! Excellent recipe that is cheap and easy to boot!
09/20/2012
I think she must have meant 12 hours. Delicious.
01/28/2011
This turned out sooo tasty! My husband and I ate it as roast one night, then made french dip sandwiches with the leftovers the next. Growing up, I never liked roast, but this recipe changed my mind! It is very flavorful, juicy, & tender. It's a keeper!
09/26/2012
This was delicious! Followed the recipe exactly except changed the cooking time. I cooked it on high which requires less cooking time. There was a lot of juice so I added corn starch to it and made a gravy out of it and put it back with the meat. My kids couldn't get enough of it. They finished it up the next day also. It is great with mashed potatoes so you can use the gravy for the potatoes also. This is my go to recipe for roast from now on :)
09/26/2006
My family LOVES this. I make it almost every week. I use the juice in the crock pot to cook rice and it is delicious.
11/18/2002
This was sooo good....I left mine in the slow cooker for around 20 hours. Very tender and the flavor was great!! Thanks for sharing!
12/04/2001
I was very impressed with the taste of this beef. The soy sauce gave the roast an unbelievable taste and it was just a great dish. However, next time, I think I will go little easier on the soy sauce though. Great dish!
12/13/2007
I would give this 5 stars but as written it is just too salty. Made with just 1 tablespoon of soy sauce and the onion soup mix it is much less salty. It only took 8-9 hours on low (overnight) to cook so I think 22 hours is too much. I made one roast for my Dad and he was still talking about it a week later. Cut back the salt at least by half and check it half way thru cooking. I was afraid to let it keep cooking after it was falling apart after 8hours. I didn't want to waste money if it got overdone.
12/16/2011
Wow this had great flavor. Next time I make this I will only use 1 tsp pepper as it was a bit peppery for the kids. I cooked for 7 hours the 1st day, put the crock in the fridge overnight, spooned the fat out in the morning and added carrots and cooked another 7 hours. So easy and delicious. For some reason the carrots were outstanding- maybe a bit salty but still great. If I had low sodium soy sauce I would use that next time but wouldn't buy it specifically for this- regular is fine.
01/14/2001
This recipe is really excellent. I started it one evening after our supper and the next day I didn't have to worry about getting supper ready. It was already cooking away. I added a cup of beef broth to the ingredients. About an hour before it was finished I added some cornstarch to thicken. I had so much broth left, which was absolutely delicious, the next day I heated it and added whatever vegetables I had on hand along with a little bit of the meat and made a beef barley vegetable soup. Yum!!! This is definitely a keeper.
01/10/2002
Okay if I knew it was this easy to make a roast that came out this tender.......I would've never done it the old way!!! Two thumbs up! Mine wasn't too salty at all. I used Tamari soy sauce. Will make it again!
09/26/2011
This is a great roast recipe. Though rather than using a slow cooker I used an oven and cooked it at 250 for nine hours. It came out perfect.
01/22/2009
I've made this several times now and love it. I take my roast out about 30 minutes before serving and let it rest while I add about 1 tbsp of cornstarch dissolved in the juice. After about 10 minutes, I slice up or tear up the meat and put it back in. 20 minutes later, it's perfect. I mix it all with some egg noodles and serve. AWESOME!
12/17/2010
I followed the suggestion of some other commenters and used beefy onion soup mix and only 2 T low sodium soy sauce. It was not too salty at all. I also added carrots, onions, and red potatoes. Cooked on low for about 7 hours.
09/24/2012
Absolutely wonderful! I will definitely make this again. I cooked the roast for 10 hrs on LOW, added carrots half way through & it was perfect. I used 6 TBSP of corn starch mixed with cold water to make the gravy. That was the best gravy I've had in a long time. I served the roast/carrots with mashed potatoes, green beans & corn and fed 6 people, plus had 1 plate leftover for a guest to take home. Thank you for this recipe!
01/17/2005
This is a great recipe! So moist and juicy. I put my roast beef in frozen and cooked it for 20 hours. Perfect!
10/31/2011
I have never commented on any recipes until this one...The BEST pot roast I have ever tasted!! I used 2 cans of Campbells beef consumme and then added the water. The juices were so rich and delicious!! I also used the low sodium soy sauce as others had suggested. Thank you for this recipe!!!!
04/11/2011
This was just OK. I didn't need to cook it for 22 hours -- I think it would have been soup if I had! It was very, very salty, and I like salt.
01/07/2007
Really good. I used the red wine instead of soy sauce but think I will try with half the soy sauce instead next time. Also, I cooked a 2 lb roast for about 10 hours and that was a little too long. Edit - I just changed from 4 to 5 stars the second time I made this. I used a 3 lb roast and cooked for 8 hours used both 1/3 cup soy sauce and 1/3 cup wine. Outstanding!
11/07/2010
5 star....this was absolutely delicious . I did 3 lbs and it was done in 5-6 hours on low. . Will definitely make this many times thru the winter time. I used low salt soy sauce .
11/16/2005
How can something so easy be soooo good?!! I only needed to cook it for 10 hours. It was so tender that I couldn't slice it. It just fell apart. The next day I took the leftover roast and gravy and mixed it with cooked No yolks noodles and it made another great meal! No more dry boring roasts in this house! Thanks
11/18/2008
Very tasty and not too salty! Cooked for 8.5 hours and it was falling apart! Perfect!
07/01/2008
At first I was a little leary about this recipe. I thought soya sauce and onion soup mix and thats it?? Then the cooking time also. But I took the plunge anyways. My husband is having a potluck lunch at his work today so I decided to make this. I have not been feeling to well this past few days so this was nice and easy. Put it on yesterday morning at about 10am, and took it out this morning at 7am and shredded it. Well OMG this is like pure heaven!!!! I told my hubby to come here and gave him a bit and he was salvitating over it lol. He LOVED it. We even tried a small piece last night and our 2 year old boy...who is VERY picky by the way wanted a bite and he loved it. He got mad when he couldn't have more lol. So I am sure he will be happy when he sees mama saved him a little bit :D This was definately added under my favorites section and as soon as I get my printer fixed I will be printing it off and putting it in with my absolute favorite recipes. I doubled the meat so I also doubled the onion soup mix and soya sauce. Thanks so much for the awesome recipe, and this will definately be made again here!! Can't wait to see what my hubbys co-workers think of it!!
02/16/2011
this turned out very well...tho i added alot of garlic (we're garlic fanatics) and only cooked it for 5 hours on low coz it was a small cross-rib roast...but it turned out yummy...i placed the roast on sliced onions and put some on the top of the roast too...will forsure use this recipe again...thanks for sharing
09/23/2012
I have been cooking pot roasts for years just about every way imaginable with all different kinds of ingredients. I almost didn't try this because it's SO EASY...how could one ingredient (has to be the soy sauce...I've done pot roast with soup mix before) make such a difference? Well all, this was the most flavorful, the most delicious pot roast I've made in a long, long time and I doubt I'll ever make it any other way again. This satisfied all my requirements -- easy, delicious and melt in your mouth tender. I used a 3+ pound chuck roast. I followed the recipe exactly (except for the cooking time). I mixed the soy sauce and 1 package of Beefy Onion soup mix together in the measuring cup (easier than doing it in the slow cooker) and poured it in. Then placed the roast on top of it and added fresh ground pepper on top. Then poured in some water until just the top of the roast was uncovered. Set it for 6 hours on high and went and ran some errands. When I came back about 4 hours later, I turned it to low and let it go for about another 2 hours and the last hour turned it to high again. So, it was a total of close to 8 hours I believe. I don't know if the "22 hours" was a typo...maybe 12 hours?...there is no way it has to be even close to 22 hours. All I know is that the 8 hours I had it cooking was perfect. Was fall apart tender. I let it sit for about 20 min. before cutting and serving. Was so, so, SO good!!!! We didn't find it salty in the least.
11/18/2011
I used a 3 lb. chuck roast (a rather tough cut of meat) for this recipe. I used gluten free low sodium soy sauce and followed the rest of the recipe. I slow cooked it for 8 hours. The meat was so tender it practically fell off the bone!
10/19/2012
Hate when people rate a recipe even though they changed everything about it. Made exactly as directed and was awesome. Do you need to cook a roast for 22 hours? obviously not. Can you give it a chance? Yup. Was not dry, was incredibly excellent and worked out perfect b/c I wanted something i could start in advance.
02/03/2012
This recipe was delicious! I added carrots, celery and onions and cooked it for 10 hrs. on low.
02/28/2011
very good and so simple. Cook time was way off according to my slow cooker though.
08/13/2008
I added just a little bit of Worcestershire sauce since I had a little less soy sauce then the recipe called for. I also cooked it on high and cut the cook time to between 6-7 hours. When the meat started flaking apart I added quartered red potatoes. Not only did my boyfriend and I love it, it made the house smell wonderful and my Grandmother also ate every bit that I took her!
Source: https://www.allrecipes.com/recipe/22228/slow-cooker-roast-beef/
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