Made this recipe over the weekend with a 3 lb. chuck roast, 1 can of Cream of Mushroom, 1/2 can of water and no skimping on the onion soup mix. I peppered (no salt) and dusted the roast with flour and browned on both sides. After putting in the slow cooker, I added the Cream of Mustroom, water and onion soup mix with minced clove of garlic and 1/2 c. red wine which I had stirred together in the skillet after browning the roast. Cooked on high for 3 hrs. and low for 4 hrs. I added whole red potatoes during the last 4 hrs. which seemed to take away some of the saltiness of the soup mix. Took me about 10 min. to put together before heading off to church. The roast was fabulous, tender and ready to eat after an afternoon of Sunday football!
Was this review helpful?
7 users found this review helpful
Made this recipe over the weekend with a 3 lb. chuck roast, 1 can of Cream of Mushroom, 1/2...