Wonderful recipe - this is a keeper! Took a little longer than 15 minutes for the prep (unless all your vegies/potatoes are pre-cut), so maybe expect more like 30 minutes for the prep. I followed the recipe pretty closely except for liberally adding a few teaspoons of garlic (crushed - the fresh garlic that comes in a jar) and making the liquid half bordeaux wine and half water. Loved the flavor and aroma the wine added, but next time I will probably use beef stock instead of the water and maybe add some Worcestershire sauce to give it a more robust beefy taste - and make the total liquid added to the slow cooker equal about a cup more than specified in the recipe. I wouldn't be shy about adding a few more spices - like rosemary, fresh ground black pepper, etc. to taste. I don't like the idea of the MSG in the onion soup mix, but I would not leave the onion soup mix out - this recipe benefits tremendously from its taste. I think it would definitely be missing something significant without it. I cooked mine overnight because I work very long days (11-hours) so cooking it through the day was not an option. I cooked it on high for about 1.5 hours and turned it down to low for another 5 hours. It came out with the vegies maybe just a touch too al-dente. I might consider adding another hour cooking at low next time. I didn't thicken the liquid at the end - it didn't need it. The meat turned out very tender and moist. Keep the size of potatoes and vegies small and bite-sized.
Was this review helpful?
8 users found this review helpful
Wonderful recipe - this is a keeper! Took a little longer than 15 minutes for the prep (unless...