Thank you Brenda!
As you can see I am from the UK and pot roasting is not something we do but having read the review I just had to make this dish and it didn't disappoint although I thought the sauce was a little thin that was rectified by taking the roast out of the slow cooker and turned up to high for the last 90 minutes and I threw in some button chestnut mushrooms as well.
It was fantastic, melt in the mouth and juicy. I served it with cauliflower cheese, steamed carrots and roasted potatoes.
My husband was a little reticent to try it when I told him but now wants it as a regular Sunday lunch.
PS: I used what we call a Brisket of Beef.
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Thank you Brenda!
As you can see I am from the UK and pot roasting is not something we do but...