Love this easy, classic recipe. I remember my late mother making this in a covered pan, 250º oven (before crock pots), in the 1960's, so it's definitely comfort food for me! The only thing I do differently is I will quickly brown both sides in a skillet, remove meat, then add the water to the skillet, scrapping the brown bits from the pan, before I put the meat in a crock pot, then add the soups as well as the liquid from skillet. It adds a little more depth of flavor, that my family likes. If I know I'll be pressed for time around dinner time, a few peeled quartered potatoes and some peeled carrots are added at the start. Thanks for sharing your recipe!
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Love this easy, classic recipe. I remember my late mother making this in a covered pan, 250º...