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.
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