I've been doing this recipe for about 5 years with these modifications: NEVER in the slow cooker- always in a Dutch oven. After cutting excess fat, if applicable, brown roast on stovetop over med-high heat (doesn't matter what type of cut as it will turn out Wonderful! Knives need not apply =o) )in 1 tbsp. of cooking oil, remove meat from pot, stir in 1 1/2 cans of cream of mushroom, 1 packet lipton onion soup mix and approx. 2c. water in meat and oil juice. Stir well to mix. With 1 medium yellow onion coarsely chopped, place roast into Dutch oven with broth mixture. Add more water if necessary to *barely* cover meat and a generous dash..or 2..of worchestershire sauce. Salt & pepper to taste. Cook on 350 for approx. 3 hours adding carrots about 90 min into cooking. In a small saucepan, take 1c. of meat broth and 1 tbsp. cornstarch over medium heat until thickens to your liking. Makes THE BEST gravy to put atop the roast! Serve with mashed potatoes and the prepared gravy. Yumm...
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I've been doing this recipe for about 5 years with these modifications: NEVER in the slow...