This recipe was great with some modifications. I used 1 can of Golden Mushroom soup for the 2 cans Cream of Mushroom. I used 1 can beef broth instead of water. I used a 2-3 pound pot roast. In a bowl I mixed 6 peeled and cubed medium potatoes, 1 small bag(6-8) peeled and sliced carrots, and 1 diced small onion. In another bowl, I mixed the dry soup mix, Golden Mushroom soup, beef broth, and added 2 cloves fresh, minced garlic. Fill the slow cooker with the potatoe/vegetable mix, make a shallow hole in the mix and place the pot roast in the hole. Pour the soup mix over the whold thing and cook on low for at least 6 hours.
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This recipe was great with some modifications. I used 1 can of Golden Mushroom soup for the 2...