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1
The original recipe called for a 3-pound bone-in chuck roast which I have trouble finding these days, so I am comfortable with a smaller, boneless roast if thats what I have on hand.
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2
Chuck roast will give the best flavor for this dish and be the most tender, although I have used other types of roast, such as arm roast and rump roast.
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3
Simply pat the roast dry with paper towels, salt and pepper it well, place in a crock pot and add the other ingredients.
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4
I sometimes add an extra can of the soup if the meat is not fairly well covered with the liquids, especially if you are using a leaner cut of roast that doesnt produce as much liquid.
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5
My crock pot is older and I set it to cook on high for about nine hours.
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6
It may take less time in newer pots or you might prefer to use the low setting.
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7
The meat will be fork tender and nearly fall apart when it is done.
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8
I generally serve the meat and juices over hot rice along with a crusty bread or rolls that will sop up the juices.
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9
I have served this over mashed potatoes but this is one dish my family prefers served with rice.
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10
I normally just add a cold, crisp salad and call it a meal or you could add another side if you wish.
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11
Asparagus goes well with this.
