Great! Sprinkle English or Church Roast with garlic & onion granules & pepper (no salt required); sprinkle with all purpose flour just to cover. Heat EVOO in a pot with NO non-stick surface to get a nice brown color on the outside of the roast. Watch the heat b/c this surface can get hot quickly and cause everything to stick or burn...not the objective! Also, be sure to brown for about 5 minutes per side but include the narrow ends of the roast. The goal is to seal in the juices. Remove roast and set aside. Thoroughly mix the cranberry sauce & the dry onion soup mix in a bowl. Reduce the drippings to medium heat and add about 1 cup of low sodium beef broth (add more if desired but not more than 1 cup total). Stir to incorporate the drippings with the broth, then add the combined cranberry sauce/dry onion soup mix to heat through for about 2 minutes. This allows all the flavors to be incorporated before adding to the slow cooker. As well as reducing cook time b/c all ingredients have been thoroughly heated before placing in the cooker. (Pre-heat your cooker slightly too!) I'm always looking for a way to reduce cooking time in the cooker so I can enjoy the meal sooner that the 6-8 hours suggested. I cooked 5 lb. of roast in 4 1/2 hours on high with an additional half hour to thicken sauce as needed. Slow cooking requires patience of which sometimes I don't have but this recipe is well worth the wait! Served with Crashed Hot Potato recipe.
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Great! Sprinkle English or Church Roast with garlic & onion granules & pepper (no salt...