Thursday, February 24, 2011

Crock Pot Roast

3-5 lb beef roast
garlic salt to taste
1 can cream of mushroom soup (I used golden mushroom soup)
1 pkg dry onion soup mix
1 can beef gravy
1/2 c brown sugar (I didn't add this cause I didn't want it to be too sweet)
3 tbsp vinegar (I use balsamic)
2 tbsp soy sauce
1 tbsp worcestershire sauce

Galic salt the roast and place in crock pot. Mix together the rest of the ingredients and pour over roast. Cook on low for 12 hours (8 worked for me...). Take roast out when cooked, strain gravy to get rid of lumps (I don't do this) and thicken with a little cornstarch/cold water mixture.

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