Been making my roasts, both beef & pork, this way for over 30 yrs now. I add about a tbs or so of Worcestershire to the soup mixture. This is just as good in the oven. Just roast for 4 hours at 325 degrees, covered tightly with foil. The gravy is a lot thicker with the oven method. The gravy is pretty thin using the slow cooker, but you can easily fix that with 2 - 3 tbs of cornstarch added to 1/3 cup of water, then mix that into the gravy after you have removed the roast to a platter (cover roast with foil) and let it cook in the slow cooker about 10 minutes, stirring here & there, while your roast is resting. Very flavorful and tender. The gravy is awesome too!
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Been making my roasts, both beef & pork, this way for over 30 yrs now. I add about a tbs or so...