Here's what I did, and I got excellent results. First, a normal size roast is fine; 3-4 lb top round roast is what I use most. I'm sure chuck and rump roasts are fine also. Second, rub the soup mix in like a dry rub (I even scored the roast to get the seasoning deeper). Coat the roast in the soup. Wrap the whole thing in double layered foil...pretty tightly. Pour one cup of water around the roast. Cook on LOW for 9 hrs. In the last hour, I remove the foil, turn the roast over and add a container of fresh mushrooms. Right before serving, I add two tablespoons of corn starch dissolved in cold water, turn the heat up to high just for a few minutes. Great recipe!
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Here's what I did, and I got excellent results. First, a normal size roast is fine; 3-4 lb top...