This one is a keeper! I dredge in a mixture of flour, salt, and pepper. Quickly sear in butter on all sides, remove and put in slow cooker with fat side up. Pour a bit of red wine in the pan, scrap bottom to get meat 'leftovers' (30 seconds - 1 minute), pour can of beef broth, mushroom soup, and onion mix into pan. Stir to mix (1 minute). Pour over roast in slow cooker. Cook at whatever time stated works best for you (slow cooking time is always better/more tender). If you want less fat, cook for 6 hours on low, put in the fridge over night or until set, scrap fat off, put back on slow cooker for 2 hours at low. So yummy and the house smells great! Try it, you won't be sorry!
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This one is a keeper! I dredge in a mixture of flour, salt, and pepper. Quickly sear in...