Hello,

I have a 5 pound round roast that I want to cook for dinner.
The traditional "cream of mushroom soup/onion soup mix" crock pot recipe has more carbs than I would like, about 6 per serving.

Can anyone tell me how I can cook this roast without it drying out into shoe leather, while having some flavor.

Thanks!

Marsha

I always use the crock pot for beef roasts.... I put them on low for about 7-9 hours and the ONLY thing I add is a little bit of red wine. I season the beef and brown it on the stove and then throw it in the crock pot. It will fall apart and be SO tender!!!! It makes such a nice "au jus" on its own, you don't need to add anything!!!!!!! I have this at least once a week!!!!!

I use the slow cooker on low for 6-8 hours. Same as above response, brown in fry pan on stove, put roast in slow cooker, add water to the fry pan and heat to get the browned stuff of the bottom and pour in to crock pot with roast. If you like garlic powder, brown the night before and sprinkle lightly with garlic powder and put in sealed container overnight in fridge.

Happy cooking!