This was fantastic! I have cooked pot roast on the stove or in the oven for years, but will never do so again. This was the most tender, easy pot roast I've ever had. I was hesitant because I liked the method I'd been using forever; plus, I don't eat mushrooms. But this was well worth trying. I didn't even taste the mushrooms! Fabulous I misread the recipe and cooked it on high for 4 hours and then prepared to cook it on low for 8 hours. Right before I went to sleep I checked it and it was perfect. I used a 5.2 lb roast and cooked it on high for 4 hours and low for about 3 hours. I also added a tbsp of Worchestire and a tsp of red wine vinegar to the pot. Fabulous! Can't say enough good about this recipe. Oh, and did I mention that the roast was frozen when I first put it in?! Not a problem with this recipe and the slow cooker. Way to go allrecipes!
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This was fantastic! I have cooked pot roast on the stove or in the oven for years, but will...