I've been using this recipe for years, and it's always been a favorite of ours. I used a 3 1/2 pound roast and like others, I dredged it in flour and then sprinkled on garlic powder, paprika, pepper and some red pepper flakes, then I browned it in 1 T olive oil. I used one can regular cream of mushroom and one can of roasted garlic mushroom soup to give it a little extra flavor. I may try the golden mushroom next time because I think that would be good too. Then I used the amount of water the recipe called for and a packet of onion soup mix. After simmering on low in the crock pot for about 6 hours, I added two stalks of sliced celery, two sliced carrots, two diced potatoes and half a quartered onion on the top. I turned it up to high and cooked for about two more hours till the veggies were soft. So tasty and the meat is so tender it just falls apart. I had to add a little extra salt to my serving because the veggies do soak up a lot of the flavor. I love all the gravy it makes, too!
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