I have been making almost this exact recipe for over 20 years and got it from my mother back then. This is a family favorite and is great when having company for dinner. Leftovers are the best! I use a piece of beef bottom round, cut off most of the fat and put in crock pot, fat side down. I do not use ANY water. I spread one can of condensed cream of mushroom soup on all sides of the meat, and then sprinkle one envelope of onion soup mix on top. Cover and cook 8 hours on low. I will tell you it comes out perfect every single time. When done, I pour the gravy into a saucepan, skim off the oily top if there is any and add one large jar or can of brown (beef) gravy. Heat through and you have your gravy. Serve with garlic mashed potatoes, mixed veggies and Grands biscuits, all I am say is YUM!!!! My exact recipe also works perfectly in the oven by completely wrapping the meat in a couple layers of foil, spread the soups and crimp the foil tight. Open carefully and pour the gravy from the foil into a pot (wont have nearly as much using a crock pot though). Leftover tip: you will have lots of gravy left. Break up leftover meat into the gravy, heat on stove and server over toast as an open face sandwich.
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I have been making almost this exact recipe for over 20 years and got it from my mother back...