Delicious! I USED: a 5 quart crockpot, 3.5 lb. roast, 1 1/4 cups of beef broth (reduced fat and sodium) instead of water, 1 tsp of worcestershire sauce, about 3 tsp of cooking red wine, 2 cans of 98% fat free condensed mushroom soup, 1 pkg of dry beefy onion soup mix. I seasoned my 3 lb. beef roast on both sides with sea salt, black pepper, and garlic salt. Then covered both sides with flour (pat to get off excess) and seared in a skillet w/olive oil to brown both sides. I put that in the crockpot and put mushrooms into the skillet with the oil and meaty bits. I allowed mushrooms to brown then put on top of the meat. I added my sauce & cooked 2 hours on high, 4-5 hrs on low. When there was about 4 hrs left, I added yukon gold potatoes (cut into 6 pieces each). I then added baby carrots when there was 2 hours left. Since I had more liquid I added 1 tbsp + 1 tsp of cornstarch (mixed in a little water) to the crock pot (on hi for 15 minutes). I spooned off as much grease from the top as I could then enjoyed!! There will also be plenty of gravy left. Don't know if you could freeze it but if so, it can be used for mash potatoes later!
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Delicious! I USED: a 5 quart crockpot, 3.5 lb. roast, 1 1/4 cups of beef broth (reduced fat...