In a preverse thought pattern, when I first read this recipe, I thought, "God, this sounds so bad I have to try it." And it was terrific! The meat came out so tender and the gravy had a slightly sweet taste (but not nearly as sweet as I was afraid it was going to be). I cooked it for about 2+ hours though to thicken the sauce. The second time I added a ton of thinly sliced vidalia onions - yum! One note - be careful of the salt... both the canned soup and the soup mix are loaded, so whatever spice mixture you use, have it be salt free.
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In a preverse thought pattern, when I first read this recipe, I thought, "God, this sounds so...