Originally Posted by
slbram17
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.
I'll bet you didn't cook it on high with lid on for the 4-6 hours. I know its scary to do that. Salty comes from heavy soup content, but with a whole pot of vegetables it spreads out and is fine. Just the meat? yeah, probably salty, but usually not bad, maybe kick the onion soup down by half (?) for your hubby.