I mixed flour, salt, pepper, and garlic, dusted the 3lb roast, and seared all sides on high using 2 tbsp EVOO and 2 tbsp butter. Placed that in the crock pot. I deglazed the pan w 1/2c red wine and 1/2c water. Mixed in the cream of mushroom and onion soup mix. I bought the mix that said beefy otherwise I would have added some beef bullion. Cooked it on low for 6 hrs and it was the perfect texture. I poured the liquid in a skillet on high, added sliced mushrooms and onions, and reduced it for 10 min to thicken it up. I also added 2 tbsp worschester sauce (I can never spell that right). It was a really great roast.
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I mixed flour, salt, pepper, and garlic, dusted the 3lb roast, and seared all sides on high...