I was really skeptical when I first saw that the recipe called for the meat to be cooked for only 4 hours on a LOW setting, especially since normally meat needs to be cooked for around 8 hours on low, but I decided to give it a try anyway. I can definitely confirm that 4 hours on LOW is completely fine.
I couldn't find any dry onion soup mix, so instead I used 1 brown onion, thinly sliced. The red wine I used was the cheapest I could find (the meal still turned out great so don't worry about using your most expensive bottles) and cost about 10 dollars.
With the juices from the cooking, I added a few gravy granules and made an incredibly rich gravy. Delicious!
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I was really skeptical when I first saw that the recipe called for the meat to be cooked for...