I'm giving this recipe 4 stars because of the changes I made. After reading several reviews, I combined a few based on what I thought my family would like. I bought 2 roasts which totaled close to 6 lbs. I rubbed each roast with a coating of flour, coarse garlic salt, and rosemary, then seared each in a skillet with extra virgin olive oil. I set the roasts in the slow cooker placed slices of half an onion and crushed garlic on top of the roast. I added some large chunks of carrots and celery in with the roast, as well. In the skillet, I kept the drippings from searing the roast and added 1 cup of beef broth and 1/3 cup of merlot. Then I added 2 cans of 99% fat free cream of mushroom soup and 1 package of dry onion soup mix. I mixed that well in the skillet and allowed it to simmer for a few minutes. Then I poured the mixture over the meat and vegetables in the slow cooker. Since I was preparing it for the next day, I stuck the whole thing in the fridge overnight. Before I left for work the next morning, I pulled it out of the fridge and cooked it on low for 10 hours. I served it to my family and some friends with roasted new potatoes and roasted cauliflower. It was a big hit!! Everyone loved it!!
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