I modified this recipe a bit to suit my family's tastes but I never would've considered this method until I saw it here. I changed the cream of mushroom soup to golden mushroom and the water to beef broth for a richer flavor. I added peeled red potatoes and carrots right at the start and didn't sear the meat as suggested in another review. I did it on High for an hour then on Low for five for a three pound chuck roast. After removing the meat and vegetables I thickened the broth with a slurry of flour and water and set the slow cooker on High to simmer for ten minutes.
Everything was cooked to perfection and the gravy was to-die-for delicious. Thank you, Brenda!
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I modified this recipe a bit to suit my family's tastes but I never would've considered this...