|1||2-3 lb. roast of choice|
|1 Tbsp||kitchen bouquet*|
|3/4 c||beef broth|
|1can(s)||cream of mushroom soup|
|1 pkg||onion soup mix|
|1 Tbsp||worcestershire sauce|
|1 Tbsp||red wine vinegar|
Rub kitchen bouquet over the roast, coating all sides. Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk. Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender. Serve over buttered egg noodles.
Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.