Awesome Roast Beef Recipe

I decided to try a different approach with my 3+ lb roast by splitting it in half and cooking it two different ways. Following the original recipe and making some adjustments after reading suggestions from reviews, I seasoned it with Grill Mates Montreal Seasoning, dry onion soup mix, and beef bouillon with water. I added carrots and onions to both halves. Each half was cooked on high for 2 hours without the vegetables, and then I added the veggies to the bottom of the pot and continued cooking on low for the next 5 hours. Both versions turned out absolutely fantastic! This recipe is a winner - thank you for sharing it.

I used a 2.5 lb roast, cream of mushroom soup, one packet of dry onion soup mix, and 3 beef bouillon cubes dissolved in 2 cups of hot water. I poured this mixture over the roast in the crockpot and cooked it on low for 8 hours. I also made mashed potatoes to serve alongside it because I enjoy having different flavors. The juices from the roast made a delicious gravy - I melted 1/4 cup of butter, added 1/4 cup of flour until well mixed, then incorporated about 1 1/2 cups of the pan juices and 1 cup of warmed milk. There are five of us in my family, and everyone went back for seconds. I'm pleased that there's enough leftover for my lunch tomorrow. This is now my go-to pot roast recipe - I'll never make it any other way again!

The roast turned out incredibly tender and simply melted in my mouth! I decided to enhance the flavors by adding a touch of garlic, a bay leaf, canned mushrooms, and blending a packet of Lipton onion soup mix with a cup of cooking wine. After cooking, I transferred the juices to a skillet, mixed in some flour and beef bouillon, and created a delicious gravy that complemented the dish perfectly.

I've tried this recipe twice now, and the results were quite different each time. The first attempt using a rump roast with added veggies and red wine turned out a bit dry and too similar to my usual pot roast recipe. However, the second try with a boneless inside blade roast was absolutely fantastic! Both my husband and I loved it and can't wait to make it again. The roast was incredibly tender and flavorful, leaving us wishing we had used a larger cut of meat. Here's what I did differently the second time: I used a 2-1/2 lb boneless inside blade roast, along with 1 can of low-sodium Cream of Mushroom Soup, 1 can of Golden Mushroom Soup, 1 cup of low-sodium Beef Broth, 2 tsp of garlic powder, 1 tbsp of onion soup mix, and 1/2 lb of sliced mushrooms. I mixed the soups, broth, garlic powder, and onion soup mix in the crockpot, whisking until smooth. Then, I added the roast, spooning some of the liquid over the meat. I cooked it on low for 9 1/2 hours, turning the roast and adding mushrooms halfway through the cooking time. Based on the second attempt, I would definitely give this recipe 5 stars and will be making it again and again, using a 3-4 lb boneless blade roast next time. It's a wonderful base recipe that I really appreciate. Thank you so much!

Simply the best!

Humblepieliving offers a convenient feature for using an Instant Pot or a similar device - the ability to brown meat before transitioning to slow cooking. You can even pressure cook for a few minutes if the meat isn't tender enough. This method works wonders for any pot roast recipe.

I followed the directions and also prepared caramelized onions to use as a topping.

Followed the recommendation of another reviewer and included a packet of dry onion soup mix and Montreal steak seasoning.