I've made this recipe twice now. The first time used a rump roast, which turned out a little dry, and added veggies and 1/2 cup red wine. Good flavour but too much like my "usual" pot roast recipe.
Second attempt gave such a great roast hubby and I both loved it, and can't wait to make again! This was so tender and delicious that we both wished I had used a larger roast.
Here is what I did:
Used 2-1/2 lb boneless inside blade roast, 1 can low-sodium Cream of Mushroom Soup, 1 can Golden Mushroom Soup, 1 cup low-sodium Beef Broth, 2 tsp garlic powder, 1 tbsp onion soup mix, 1/2 Lb sliced mushrooms. Mixed soups, broth, garlic powder and onion soup mix in crockpot, whisking until smooth. Added roast, spooning some of liquid over roast. Cooked on low for 9 1/2 hours, turning roast and adding mushrooms halfway through cooking time.
Based on my 2nd attempt, I would give this 5 stars, and will definitely make again and again, using a 3-4 lb boneless blade roast. Wonderful!
Great base recipe. Thanks so much.
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I've made this recipe twice now. The first time used a rump roast, which turned out a little...