Jan 29, 2006
The roast I'm using is 2.2 pounds and I lightly seasoned (with garlic salt and pepper) and browned it on all sides in a frying pan first. I used a can of cream of celery, a can of cream of chicken, and half a package of dry onion soup mix with a cup of water - I wanted to make sure there's lots of gravy, especially with the roast being larger. I mixed the soups, soup mix, and water together, poured it over the roast, and.... Now I'm waiting to see what happens. :) I also put a few handfuls of baby carrots in the slow cooker. My plan is to serve this over egg noodles. I'll add to my review tonight... *** I was concerned that the gravy would be too salty, but it doesn't appear to have been! The carrots turned out awesome, and the gravy was great. I thickened it with some cornstarch to give it the gravy consistency. It was so good, and the leftovers were good for a few days! Thanks so much for the recipe!
—Duckball
