I had little time on my hands today so this was a good solution for tonight's dinner. My chuck roast was only 2+ pounds, but I made the whole amount of gravy. I seared the meat in EVOO & pepper (didn't use salt since the two soups contain more than enough). Used 1c water, 1/4 red wine, beefy onion soup mix, and the lower-fat/sodium canned COM soup. Slow-cooked for 8 hours, mostly on high. During the last 90 minutes, I tossed in some baby new potatoes, carrots, and peas, all from our garden; and during the last 30 minutes, I tossed in a couple of sprigs of fresh rosemary. This was a tasty dish, the meat was amazingly tender, and DH, my beef-eater, loved it. Thanks for the recipe, Brenda!
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I had little time on my hands today so this was a good solution for tonight's dinner. My...