I used a 3lb bottom round roast, 1 can cream of chicken and mushroom, 2 cans of beef broth, a generous pour of sherry, omitted the onion soup mix, and topped it off with water to cover the roast. Cooked on low for 10 hours (cuz that's how long I was gone for). When I got home, I switched the slow cooker to the warm setting and added some new potatoes to the mix. Served the roast over noodles and it was delicious. I didn't sear it before cooking, and I really don't think you need to. Although, next time I will generously season the meat, because it definitely needed more salt. The sherry added a nice warm flavor to the gravy. I didn't thicken it at all, so it was definitely a more liquid gravy :) Nice, easy recipe!
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I used a 3lb bottom round roast, 1 can cream of chicken and mushroom, 2 cans of beef broth, a...