Hi! Love this simple but delicious recipe! I learned that when I do it the potatoes get too mushy, so I wait until the last hour to put them in & then they are a perfect tender bite along with the roast! :)

I modified this recipe to be Gluten Free by using GF gravy mix and GF Cream of Mushroom Soup and it worked wonderfully. (I also added some carrots with the potatoes on top and bottom). I used 6 large Yukon Gold potatoes and 8 carrots--amounts weren't specified--and cut them into about 1 inch chunks. The Pot Roast meat I bought was cut into chunks (it was labeled Pot Roast, but I think it may have been stew beef), so the cook time was shorter than specified...it also meant the potatoes and carrots did not go mushy as they did for the previous reviewer. Also not sure what Nature's Seasoning is; I used Herbamare seasons salt.