So deliciously easy. I used a 4.5 lb roast. I followed the recipe as stated, but I first cut the roast into four pieces and then seared it on the stove in a drop of olive oil before adding it to the slow cooker and soup mixture. I substituted low sodium beef broth for the water. I cooked it on low for five hours, then added carrots, cubed potatoes, onion, and mushrooms. I then cooked it for an additional 2.5 hours. The vegetables were soft, but not mushy. Perfect! My husband and I loved it. He said he wished there was celery as well. I forgot it. I did have trouble with the gravy being thin, but mixing a bit of cornstarch with cold water and adding to the hot gravy helped to thicken it up. Wish I had added some garlic cloves too. It was simply delicious, and the seasonings are mild enough that the additional leftovers can be used for BBQ sandwiches, etc.
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So deliciously easy. I used a 4.5 lb roast. I followed the recipe as stated, but I first cut...