OK, So I made with some of the recommended adjustments. Floured and braised meat in oil and butter. Used some house red to deglaze. Put meat in the slow cooker and the mushroom and onion soup. I used red wine and some broth for the liquid and baby carrots. I let it go for about 8 hours on low to med heat. Oh my. It was a good thing only one of my sons and his wife came because 4 of us ate almost all of it with some leftovers. If I do for whole family I will definitly need a bigger roast. Mine was a 4lb chuck roast (recommended by my butcher for slow cook). I have already been told I need to do this again, even for Christmas dinner! Great taste and so easy. Served with mashed potatoes and the great gravy and a side salad.
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OK, So I made with some of the recommended adjustments. Floured and braised meat in oil and...