MOM'S FAV ROAST DINNER--CROCKPOT
The boys say the gravy is addictive!
- roast-frozen... beef, pork or venison
- 2 pkg
- dry onion soup mix
- 2 can(s)
- cream of mushroom soup
- touch of flour for thickening
Do not add additional water.
Do not salt and pepper or add any additional seasonings to the meat.
Spread 1 can of soup on top of the crusted roast...do not dilute the soup.
This can be done on high or low depending on your schedule for that day...both work just fine.
Using a wire wisk..stir in remaining can of cream of mushroom soup.
Add a little flour at a time and stir w/wire wisk till gravy thickens to desired consistancy. I use probably 1/4 cup at most but it will depend on the volumn of broth left by the roast.
Your roast will be flavorful and juicy and will not taste like cream of mushroom soup at all.
You can do this with any type of roast and it will work beautifully. I've personally eaten & cooked pork, beef, venison & buffalo. **if using venison or buffalo, check 2-3 hours in to the cooking and add a bit of water if necessary--these meats do not have fat of their own to contribute to the broth for gravy.