CaliforniaCook
Banned
Threw this together awhile ago.
Spray the inside of the pot w/ nonstick cooking spray. Cut slits in the roast/brisket (I used Chuck pot roast, bottom round, rump - $9.73 (@ $4.99 a pound - about 3 lbs.). Stud the roast w/ garlic cloves.
Place the roast in the pot. Add dry mushroom onion soup (Lipton's), a little worcestershire, & half a can of light beer. (I used Miller light, but you can use what you like. I'm not a beer-drinker lol).
Then I topped it w/ new potatoes, carrots, pearl onions, & brussels sprouts, & sprinkled dry Italian seasoning over the top. I set it on low for about 8 hours. Halfway through, I ladled the sauce over the veggies.
The veggies were a little mushy, so next time I would add them toward the end of cooking time.
Spray the inside of the pot w/ nonstick cooking spray. Cut slits in the roast/brisket (I used Chuck pot roast, bottom round, rump - $9.73 (@ $4.99 a pound - about 3 lbs.). Stud the roast w/ garlic cloves.
Place the roast in the pot. Add dry mushroom onion soup (Lipton's), a little worcestershire, & half a can of light beer. (I used Miller light, but you can use what you like. I'm not a beer-drinker lol).
Then I topped it w/ new potatoes, carrots, pearl onions, & brussels sprouts, & sprinkled dry Italian seasoning over the top. I set it on low for about 8 hours. Halfway through, I ladled the sauce over the veggies.
The veggies were a little mushy, so next time I would add them toward the end of cooking time.