I tweeked this recipe slightly. First, i made sure to season the roast thoroughly with salt, pepper, thyme, garlic and onion powder. For the sauce, I used beef broth and red wine in place of the water, which added a bit more flavor. Instead of using a sliced onion, I just tossed in about 1/2-3/4 cup frozen seasoning blend (onion, celery, peppers, etc.). Overall, I was pleased with the recipe and it was very easy. The sauce, even after adding the wine and beef broth, still had that condensed soup flavor that is hard to get rid of. I'll probably search for a similar recipe that doesn't use soup as the gravy base. Oh! And I also browned the roast before putting it in my slow-cooker for 4 hours, since we ave just moved and couldn't find my roasting pan. It cooked through, so don't be afraid to try this recipe in your slow-cooker!
Comments and Reviews 1-2 of 2
meghanbmc Posted: 03/31/09
jchphd78 Posted: 01/01/13
Having just made this for the umpteenth time, I feel compelled to write my first review on myrecipes. This is an outstanding dish. Coming from the UK, my family loves to have a "Sunday Roast" complete with roasted potatoes and yorkshire puddings. No, it's not a rib roast, but it's much cheaper and easier and certainly a very very good "second best". I cook this on a regular basis, and my son has also enjoyed the recipe, impressing his friends with his culinary skills. The meat is moist, very tender and flavorful. The gravy is also excellent - I use Healthy Choice mushroom soup to cut down on salt. Makes an excellent family meal!