I changed this recipe to use what I had around the house. I don't remember what cut of roast I used, but it was just under two pounds. I used 1.5 cups of water with 2 cubes of chicken bouillon in it. I omitted the sherry and potatoes (we ran out of spuds a couple days ago!), used 1/2 an onion (diced), a can of sliced mushrooms, 2 carrots (chopped into big pieces), 2 stalks of celery (diced), and then I added a little thyme and Italian seasoning. After maybe four hours, I added half a package of brown gravy mix, and then half an hour before I served it I added some cornstarch slurry to make it thicker and almost gravy-like to serve over pasta. To me, it NEEDED salt! I salted it a little in the pot, and that helped a lot. It was pretty good, and reheated fine. Thanks, Lori, for a great base recipe!
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I changed this recipe to use what I had around the house. I don't remember what cut of roast I...