I used a 3 lb. boneless tip roast and omitted celery due to our personal preferences. I also used jarred pre-minced garlic, dried herbs, pre-sliced baby bella mushrooms, and just under 16oz. baby-cut carrots to make it easier. I'm no chef and accidentally added the tomato paste before the flour, LOL, but this roast was delicious! I didn't even bother trimming the meat like I usually do (was running out of time for it to be ready for dinner) and the fat literally just fell off the meat when pulled out of the cooker. The resulting liquids resembled a sauce or gravy of sorts, and was tasty on the mashed potatoes.
This recipe is the very first thing I've ever cooked in a slow-cooker. (Grandma's '70s 4 or 5qt. old-school cooker lol! Thanks Grandma!) I love that this is the only roast I've found so far that included rosemary (my absolute favorite herb) and also thought it was super cool that it did NOT include creamed soup or liptons onion soup mix (not that I'm hating on those recipes... they are really yummy too!).
Thanks for such a delicious addition to my recipe box. I'm sure it will be a recurring meal for us here! :)
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I used a 3 lb. boneless tip roast and omitted celery due to our personal preferences. I also...