Five stars for simplicity, 4 1/2 for taste. Wonderful. I used a 2 1/4 lb top round roast, 1 can cream of mushroom soup, 1/2 can cream of celery, 1 cup of water, and probably 1/5 cup bergundy wine. Also quartered red potatoes and arranged them around the roast. Poured the mixture over everything, and cooked on low for 8 hours, and it sat on warm until I got home from work 2 1/2 hours later. Meat fell apart when I stuck the fork in it just the way I like it to. The potatoes were tender, but not too mushy. My only complaint was that it was pretty salty, but my husband didn't think it was at all. May have been the added salt in the cooking wine. The gravy was a little thin, but since I wasn't really using it it didn't matter. But if you are serving with mashed potatoes and ned gravy you may need to thicken it up a little. Will definitely make it again as it is so easy to throw together before work and tastes great.
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Five stars for simplicity, 4 1/2 for taste. Wonderful. I used a 2 1/4 lb top round roast, 1...