As a New Englander who loves a great pot roast on cold nights- this is it. I may have the solution to those who do not like the gravy. First of all, if it's too beige, it probably wasn't cooked long enough. I had a smaller cut of meat so used only one can of soup but the whole envelope of french onion and almost a whole can of water. During the last 2 hours I threw in half an onion sliced, a big handful of baby carrots and 3 celery stalks chopped in chunks. Once the meat is cooked, you remove it, add flour mixed with water to prevent chunks or cornstarch to thicken -then puree everything (veggies and all)in a blender/processor with a dash of light cream, half and half and you have a smooth but thick and delicious gravy- No chunks! Sound complicated but really not. The veggies and cream give it enough sweetness so that it is not too salty. We loved it- great- thank you! I understand the 3000+ reviews.
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As a New Englander who loves a great pot roast on cold nights- this is it. I may have the...