I thought 2 cans of soup & 2 packets of soup mix was too much, but this recipe was sooo delicious and I froze gravy for future use.

Fantastic recipe! It cooked a lot faster than I thought it would...about 5 hours. I went 6, so it was a bit overcooked. Also, next time I will use NO sodium beef stock b/c the gravy was a tad salty. Overall, fantastic taste and very easy!!! Will make it again and again.

I have to say this recipe is one of the best I ever tried! My roast was so so good!!! I will be using this recipe from now on! Thank you for sharing!!

This is a WONDERFUL recipe. Very hearty, delicious, and satisfying. I baked yellow potatoes and served the roast over the potatoes. I agree with Kati that the gravy was too salty, but we are a low-salt/no-salt household, so a little salt goes a long way. Next time I make this (and I will!), I will use low-sodium soup and broth. I suspect the onion soup mix also contributed to the saltiness, so I will reduce the onion soup mix to one packet, or perhaps will experiment with replacing the onion soup mix with seasonings and dried onion flakes. Also, not a big mushroom fan, so I am going to try this with a different "cream of" soup.

Made a few adjustments...

1. Used only 1 packet of Onion Soup Mix (based on other's reviews of being too salty)
2. Added a tiny bit more beef stock

It came out OMG delicious. I literally went "ooooooooooh my mmmmmmmm..." Added some boiled red potatoes at the end (boiled because I forgot to sneak in there an hour before finishing to add them in). And it was PERFECT.

I rarely have red wine in the house, so I leave that out and use more beef broth instead. Campbell's French Onion soup works well with this also. The key to this delicious roast is the searing. Don't leave that step out!

I followed Gabby's recommendation and used one onion soup packet. Yes, it was delicious, and they gravy worked well over egg noodles.

Thank you so much for this quick and easy and really delicious recipe. It is one of my "go-to" recipes for any kind of beef roast. I use just one pkg of onion soup mix, too. And I always keep small individual size bottles of red wine around to use when cooking. Sometimes, I even do the meat searing and sauce making the night before, keep it in the fridge overnight, and then just put it all together in the crock pot in the morning.

I used Lawry's Seasoned Salt & Old Bay Blackened Seasoning for seasoning the beef before searing it. I also used 2 packets of onion soup per the recipe - 1 beefy onion, & the other onion mushroom. Wasn't too salty at all for me. My variations were less carrots & several small red potatoes. Maybe adding the potatoes is what made mine less salty since they absorb the juices? Also, I did not have red wine handy so used a red wine vinegar beef broth substitute. Later, I did purchase some red wine & added a bit of that during the last hour. Also added my usual personal favorite spices. End result was incredibly awesome...

Wow, this was a huge hit for a dinner party of 12 including little grand kids!! I cut the mushroom and the onion soups to one of each...too much salt for me. I added some dried shitake mushrooms to the pot in the beginning of the cooking time - they added a lovely pungent mushroom-y flavour! Thanks for sharing your recipe.

Fabulous! Lovely, tender beef and great gravy. The beef stayed moist when cold and the leftovers made great sandwiches.

If you happen to live in the UK, you might have to persuade your butcher that you are quite sane really and do want a chuck joint to pot-roast. You won't find a chuck joint in the supermarkets so you'll have to go educate your local butcher.

This recipe was wonderful. I used everything but the garlic cloves, instead I added a little garlic powder. I will use this recipe again.

Made with one pkt onion soup as everyone recommends. Unfortunately, it did not fit in my crock pot so I put in a small, lidded roasting pan in the oven at 300°F, checking meat temp every hour to ensure it didn't get above about 165°F. Took 3-4 hours for a 3 lb roast. Was EXCELLENT!

Exceptionally good! I used reduced sodium cream of mushroom soup, and used water instead of the beef stock to cut a little salt. I'm not a huge onion fan, but the 2 packets of onion soup and the whole onion were A in my book, I will definitely make this one again.

I was browsing through this site looking for ideas and came across this recipe, which I have made many times. When I read the reviews, I found my own review! The roast is in the crock pot right now. Can't wait.