My first thoughts when reading this recipe were: "Mmmm! But me thinks it needs some salt, pepper, and garlic." Then I read some of the reviews and decided to try it based on the modifications by some reviewers. It was fabulous! The sauce was perfect the way it turned out, so I didn't thicken it. Especially loved all the sauce with the egg noodles.
2 lbs bottom blade roast cut into large chunks, 2 cans golden mushroom soup, 1 pkg lipton onion soup mix, half cup low sodium beef broth, 1 large yellow onion, 4 cloves garlic, 1 tbsp worcestershire, half tsp salt, 2 tsp fresh ground black pepper, cooked on low 5 hours. Then 30 mins before finish time, added 4 oz cream cheese, 1 cup sour cream, 1 lb sauteed mushrooms in butter. Next time, will try 8 oz cream cheese, add a beef bullion cube, 2 tbsp worcestershire, and lots more black pepper.
One helpful hint for time savings and less stress that worked for me...cut the beef and mix with all the ingredients (except cream cheese, sour cream, and sauteed mushrooms) in a mixing bowl, then cover, and refrigerate. Remove from fridge and pour into slow cooker when you're ready to start cooking. You could do this the night before so you don't have to rush in the morning, or prepare this in the early morning and throw in the slow cooker around 1:00PM so dinner will be ready around 6:00PM...you get the idea, have it all ready to pour in the slow cooker at whatever time is suitable for you so it will finish at least 5 hours later.
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My first thoughts when reading this recipe were: "Mmmm! But me thinks it needs some salt,...