I have been making this for years - although I use a smaller roast (usually boneless chuck), 1 can of soup and very little, if any water (keeps gravy thicker). I also don't brown my roasts as they are usually frozen. No need to thaw first, just place in crockpot, pour soup mix over, on low for at least 8 hours. I used to thaw first, but forgot one time and tried my luck with a frozen roast. I also experiment with different sauces (Trader Joe's Black Pepper Sauce) and marinades (Lawry's Baja Chipotle, Mexican Chili with Lime, Louisiana Red Pepper). No need to marinate, just pour entire bottle over frozen roast and go (works with pork, ham and chicken too). Always tender and flavorful.
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I have been making this for years - although I use a smaller roast (usually boneless chuck), 1...