I like this recipe as a great jumping off point. The gravy was delicious, though it definitely needed thickening and there was too much of it for the meal. (I used the left over gravy in a pork stew I made a couple of nights later.) I wanted to include vegetables with the roast, so I added chunks of onions, potatoes, celery, and parsnips to the bottom of the slow cooker. Before adding the meat to the cooker, I dusted it with flour and seasoned it with McCormick's Montreal Steak Seasoning spice. I browned it in olive oil and a bit of garlic. About an hour before dinner, I added whole baby bella mushrooms. The aroma when cooking was heavenly. There was so much liquid, however, that I debated how best to deal with it. I wound up resorting to my "dirty little secret weapon" -- instant mashed potato flakes which I added directly into the cooker, and then adjusted the seasoning with salt and pepper. My family raved about this meal. The meat and vegetables vanished quickly and we used the gravy liberally. As I mentioned, though, there was a lot of left over gravy; so next time, I will use only one can of soup and half an envelope of onion soup mix . . . .
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I like this recipe as a great jumping off point. The gravy was delicious, though it...