Delicious! I made this tonight and it was a huge hit with my family, especially my husband. I followed the recipe as it was written except I used beef stock in place of water. I also only used a 3lb. roast, but kept the liquid amounts the same. This morning I poured the ingredients into the crock pot and mixed them well, then put the roast in. Cooked on high for about 3 hrs. to get things going then cooked it for 6 more hrs. on low. Took the roast out to cut it and in was SOOO moist & tender! I had been concerned that the gravy would look grey because of the cream of mushroom soup, but it was a deep rich brown. To thicken, I took a 1/3 C. cold water and added 3 TBSP. of flour and mixed really well. Poured that into the gravy in the crock and it thickened to a great consistency. The gravy was very good with excellent flavor & color. I served over egg noodles with peas & carrots on the side.
I will definitely be making this pot roast from now on.
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Delicious! I made this tonight and it was a huge hit with my family, especially my husband. ...