Some have suggested adding dried onion soup mix to this recipe. Don't do it, unless you really crave salt and are very healthy. The recipe doesn't need it. As is I would rate this great tasting recipe a 4. It's good, it's fast to make, and it makes a tender roast, good enough for company. To jazz it up this time, I cooked the roast straight from the freezer following the recipe. Left it on high for a couple of hours before turning to low. I added fresh mushrooms, a dab of worchestershire sauce and balsamic vinegar (about 1 tsp. each. My roast was 1.66 pounds. I should have added more.). Cooked until the meat could be shredded.
I shredded the meat. Added it back into the gravy and veggies and added some sour cream. Less than 1 cup. This made a strogenoff like mixture. I had some leftover spaghetti pasta that just had a dash of chili powder on it and a little olive oil, black pepper and some no salt and served the recipe over the pasta. Yum! I made a salad to go with. Oh, I used a low salt mushroom soup. I should have made my own, but didn't have the time to do so this morning. I left out the garlic as I can't have it. Still was very flavorful, a great tender roast.
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