Originally Posted by
slbram17
I'm going to try this today...will let you know how it turns out.
OK, I forgot I said I'd post back on this until just now. I made the pot roast. It was a thick beef roast, at least two inches thick and about three pounds. I used the cream of mushroom soup and the dry onion soup mix, plus the beef broth.
Mine was not fork tender until it had cooked almost twelve hours in the crockpot. But that's fine with us. We thought it might be done after six hours (temperature read around 170 - 180 degrees) but it was tough. Then I researched a little and found a page where a lot of the posters said six hours was not going to long enough to get a tender roast. In my case, that turned out to be true.
So recipe worked fine but my crockpot needs more time to get the job done. I think the gravy it made is fine but he said he thought it was a little salty. I believe he is not all that fond of brown gravy to begin with.
There you go, for what its worth.