My bf's father gave us a slow cooker for Xmas and I couldn't wait to give it a spin. Tonight I made a Beef Pot roast with a side of brocollini, roast potatoes and carrots. Actually I started the roast at 7am before I left for work and left it running until 7pm. The roast was SO tender. A little dry though, maybe next round I'll leave a bit more fat on. I think I'd also better omit the dry onion powder mix coz the gravy was a tad too salty. Here's the revised recipe...
1kg Beef roast (topside)
6 button mushrooms
1 can Campbells Cream of Mushroom soup
1 to 1.5 cup of water
Brown the beef roast on all sides using olive oil on a frying pan. Slice up enough mushrooms to line the bottom of the pot. Ease the roast onto the mushrooms and chuck in the can of soup and cup of water. Cook for 7-8 hours on low or 3-4 hours on high. In the end you have a lean, tender roast that is so tender it falls apart. The soup turns into a lovely mushroom gravy to have on top.
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