First, let me say this was one of the best slowcooker pot roast dishes I've ever had... but I did head the advice of others and altered the liquid and spices, as written would have been too much. I used just one cup wine and 2 bouillon cubes (skipped extra salt) instead of 2 plus 1/4 cup stock. I added just 1 1/2 - 2 tablespoons of Italian seasoning instead of all the others (it contains all of the herbs called for +). Those changes by themselves would have been wonderful, however because there was still a good bit of liquid, I decided to add 2 cups baby carrots and 2 Baker's cubed, 2 hours before finishing. I put the meat and vegetables in a Corning dish to serve, covered and kept warm. I put the juices in a sauce pan and added a cornstarch slury to thicken. I loved the tomato/potato/carrot mixture with a wonderful gravy. Thank you!
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First, let me say this was one of the best slowcooker pot roast dishes I've ever had... but I...