Quite a good base recipe, the flavours can be a bit flat so I made some additions. First added salt, pepper, garlic powder and a splash of red wine to my roast and left it in the fridge overnight/ I used one cup of home made cream of onion soup and 2 cans of mushroom soup. I cut some onions and potatoes and arranged them at the bottom of the pot (the potatoes helped to suck up some of the fat from the meat). The roast was about 3.5lbs and it cooked on low for 8 1/2 hrs, I added a bay leaf during the last hour of cooking, to make it a bit more savory since I found the creaminess of the soups a bit odd for my taste when paired with red meat Everybody loved it, no complains and no leftovers. worth the long wait.
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Quite a good base recipe, the flavours can be a bit flat so I made some additions. First added...