I tried the recipe the first time. It was awesome. The second time however I smothered the roast in mustard sauce and added the potatoes with it. Very good with a nice color to it.

A couple extra additions to ensure a great job:

1) Start with the steak sauce / soy sauce marinade overnight.
2) Before cooking, flour all around, then fry it in a pan to sear in all the juices.
3) I honestly suggest baking at a slower temperature for a longer time period, like 4 hours on 300°F, and covered in tin foil.
As for seasonings, etc., it's great!

Oh my, this was the bomb! I followed jen's advice and floured and browned it first, then slow cooked it at 300-320°F for 4-5 hours. I loaded the sides with yukons, carrots, celery and onions (thickened with flour/beef broth mixture as needed), paired the roast with (mostly homemade, Bisquick recipe)garlic cheese biscuits.....my family thinks I am a goddess,and I agree haha! This recipe will be well used this fall and winter. Thank you, Rae

This recipe is fantastic & I will use it from now on. I didn't add the flour as we aren't gravy people. I didn't have time to marinade the meat overnight, but I did have about 2-3 hrs. & it turned out fine. I also browned the meat in oil & a light coating of oil before adding the onion soup mix & baking. I also opted to cook the meat at 300°F for 4 hrs. It was really tender. This is a great recipe when having guests over. I tried baking red potatoes, carrots, mushrooms & onions the last 30 minutes with the roast, but it wasn't long enough so had to steam them the rest of the way in the microwave, but they had the roast flavor. Highly recommend!