Delicious! I used a blade roast instead. Seasoned with salt, pepper, garlic powder and Worcestershire sauce then browned over medium heat. I de-glazed the pan with a splash of red wine to make sure none of the yummy bits were left behind. I also combine the canned soups and the soup mix in the same pan to ensure all the flavour is absorbed. I like to add sliced mushrooms to this too. I don't usually make the carrots and potatoes in the slow cooker with it though since mine isn't that big. I roast them separately in the oven with a few seasonings or make a mash them when the roast is nearly done. For an alternative to the potatoes you can serve this over egg noodles.
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Delicious! I used a blade roast instead. Seasoned with salt, pepper, garlic powder and...