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What Makes This Recipe So Good
This method is perfect for tender, flavorful meals with minimal effort. Slow cooking allows the flavors to develop deeply while you go about your day. It’s a great way to make hearty dishes without heating up the kitchen.
Best Cooking Tips
- Brown your meat before slow cooking to add extra flavor and color.
- Avoid lifting the lid too often, as it lets heat escape and can increase cooking time.
- Use the right size slow cooker; your ingredients should fill it about halfway to two-thirds.
- Avoid lifting the lid too often, as it lets heat escape and can increase cooking time.
- Use the right size slow cooker; your ingredients should fill it about halfway to two-thirds.
Directions
Place the roast in your slow cooker. In a separate bowl, mix together the cream of mushroom soup, beef gravy, brown sugar, dry onion soup mix, vinegar, soy sauce, Worcestershire sauce, salt, and pepper. Pour this mixture over the roast, making sure it’s nicely coated. Cover and cook on high for about 6 to 7 hours, or if you have more time, set it on low for 12 to 14 hours. When it’s done, carefully transfer the roast to a serving platter. Pour the cooking liquid into a saucepan and bring it to a boil. Gradually whisk in some flour to thicken the sauce, cooking for about five minutes until it turns into a nice, rich gravy. Serve the gravy alongside the roast and enjoy!
Serving Suggestions
Serve your slow-cooked roast with creamy mashed potatoes or buttered noodles. Fresh steamed vegetables or a crisp green salad also pair well to balance the richness of the meat.
Leftover Tips
Let leftovers cool to room temperature before refrigerating in an airtight container. They typically last 3 to 4 days in the fridge or can be frozen for up to 3 months for easy future meals.
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