OK, this is my variation on this: Seasoned and floured the roast and browned it on all sides. In slow cooker -1 can Cream of mushroom soup -8 oz. red wine -1 x 8 oz. can beef broth -1 pkg. brown gravy mix -2 tbs. Worcestershire -half a pkg. Knorr Vegetable soup mix (because I had it in my cupboard!) Cooked it on high for 3 hours then turned to low for next 3-4 hours. (I turned the roast a couple of times as it was sticking out of the gravy. Next time I might take the strings off of the roast so it would cook completely immersed in the gravy.) I added vegetables (chopped carrots and sweet potatoes) about halfway through which ended up thinning the gravy a bit. So I transferred the gravy to a pot and thickened it with flour just before serving. I even put a whole butternut squash cut in half, balanced on top to cook for the last 2 hours. Then I balanced a vegetable steamer on that and cooked my green beans for the last 20 - 30 min. Great energy savings! Mashed potatoes were yummy with this because the gravy was so good on them and the meat literally fell apart.
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OK, this is my variation on this: Seasoned and floured the roast and browned it on all sides....