I have been cooking pot roasts for years just about every way imaginable with all different kinds of ingredients. I almost didn't try this because it's SO EASY...how could one ingredient (has to be the soy sauce...I've done pot roast with soup mix before) make such a difference? Well all, this was the most flavorful, the most delicious pot roast I've made in a long, long time and I doubt I'll ever make it any other way again. This satisfied all my requirements -- easy, delicious and melt in your mouth tender. I used a 3+ pound chuck roast. I followed the recipe exactly (except for the cooking time). I mixed the soy sauce and 1 package of Beefy Onion soup mix together in the measuring cup (easier than doing it in the slow cooker) and poured it in. Then placed the roast on top of it and added fresh ground pepper on top. Then poured in some water until just the top of the roast was uncovered. Set it for 6 hours on high and went and ran some errands. When I came back about 4 hours later, I turned it to low and let it go for about another 2 hours and the last hour turned it to high again. So, it was a total of close to 8 hours I believe. I don't know if the "22 hours" was a typo...maybe 12 hours?...there is no way it has to be even close to 22 hours. All I know is that the 8 hours I had it cooking was perfect. Was fall apart tender. I let it sit for about 20 min. before cutting and serving. Was so, so, SO good!!!! We didn't find it salty in the least.
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I have been cooking pot roasts for years just about every way imaginable with all different...