Very nice, Brenda! Here are my variations: 1. I buy eye of round roasts when they are marked down (usually packaged in twos). 2. I season them liberally with dried seasoning mixes (Mrs. Dash and Montreal Steak Seasoning), wrap them in two layers of plastic wrap, then waxed freezer paper, label and freeze. The pre-seasoned roasts are a snap way to begin this recipe even solid frozen! 3. I unwrap the frozen roasts, add the water/beef broth and cook on low 8-9 hrs, adding veggies in the last hour and thicken with cornstarch at the very end. I have used your recipe verbatim for a nice thick chuck roast and cooked it in a dutch oven covered tightly in the oven at 225 F for about a day and it is simply scrumptious! Thank you. Great job!
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Very nice, Brenda! Here are my variations: 1. I buy eye of round roasts when they are marked...