This is a great, tried and true, reliable recipe for slow cooker roast that I've used more times over many years than I can count...and continue to go back to. It also works equally as well with a pork roast. Variations, of course, are endless, and I'm sure everyone will come up with their favorite way to make this. I always dredge a 3-4 pound roast in flour first, salt and peppered, then brown it on all sides in about 1/4 cup of butter. This adds so much to the flavor, and gives the roast great color as well. I use one can of cream of mushroom soup, one package of the dry onion soup mix, and 1/2 cup dry white wine -- no water at all! Tender, delicious, and gives your whole house a wonderful, homey smell in the process!
Was this review helpful?
230 users found this review helpful
This is a great, tried and true, reliable recipe for slow cooker roast that I've used more...