I usually don't rate a recipe unless I've made it as written. However, most of the people who rated this recipe as good or bad changed it in some way. As others suggested, I did brown meat first with some garlic, then sauted some mushrooms and onions and deglazed with some red wine. Used the 1/2 cup of butter and envelope of soup mix. In the end, all I could taste was the butter. The meat was very tender even after only 6 hours on low, but this didn't improve the taste. The flavor was very bland, which is surprising with the soup mix. Some reviewers stated too salty, but I didn't even notice any flavor except butter. I won't be making this again or even trying to improve upon it.
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