Made this last night for 4 people. Only enough leftovers for myself the next day for lunch, plus some extra potatoes and carrots. I used a smaller shoulder roast, somewhere between 2-3lbs, a bag of baby carrots, 5-6 small yellow potatoes and 3 smaller onions cut into quarters and 4-5 small cloves of garlic. No celery just because I didn't have it in the house. Like others I used the McCormicks Montreal Steak seasoning (I guess it's good) and beef broth instead of the onion soup mix. I browned my roast in a cast-iron skillet. I initially use 2 cups of broth instead of one and put the onions and garlic in with the roast and broth. My roommate later added 1/4 - 1/2 of water when he added the carrots and potatoes for me while I was at work. He added these extra things for me at the halfway mark because I was worried the carrots and potatoes would get too soft & mushy cooking for 10hrs. They cooked for 5hrs themselves and came out perfect. Of course the meat was awesome! Next time though I'll use a bigger cut of meat and maybe a different cut. Cook on low and maybe put your carrots and potatoes in at the halfway mark and it'll be hard to go wrong. Also add some salt & anything else when you add the carrots and potatoes.
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Made this last night for 4 people. Only enough leftovers for myself the next day for lunch,...