I followed "sdgirl's" advice and then adjusted a few things. This is sooooo delicious and we've had many different pot roasts before - but never as good! We will have this many more times and cook it for company! I used a 2.5 lb chuck roast. I lightly covered it with flour, garlic poweder, salt, and fresh rosemary then seared all sides with butter. I added that to the slow cooker with a quartered sweet onion. For the gravy, I used 2 cans cream of mushroom soup, 1 T Worsestershire sauce, 1/4 cup red wine, 1/2 cup beef broth, and I didn't have 1/2 packet onion soup mix so I improvised - carmelized 1/2 sweet onion, added about 2 T beef bouillon, 1/8 cup water, cooked it down and added more water about 3-4 times until it was a thick gravy. I cooked this for 4 hours on HIGH, then added a sprig of rosemary, baby carrots, halved or quartered red potatoes, celery, and baby portobello mushrooms. I cooked it on LOW for 2 more hours. The meat was so tender and the gravy so flavorful. The veggies were cooked just perfect except for the mushrooms. I will add those a little earlier next time. You cannot go wrong with this recipe!!! This served a family of 3 for two meals.
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I followed "sdgirl's" advice and then adjusted a few things. This is sooooo delicious and...