By Hippie2MARS on February 06, 2006
Photo by *Parsley*
Photo by *Parsley*
"This is so easy it's almost embarrassing! This dish makes it's own gravy while it cooks. Although it sounds like an odd combination, it is truly delicious! *If you don't want to defrost the roast first, you can still use the same recipe, but cook about 4 1/2 to 5 hours."
Serving Size: 1 (334 g)
Servings Per Recipe: 6
"I have made this roast before and despite the oddity of the ingredients, it is fabulous. I use one can of cola (NOT DIET!!!), and half-fat cream of mushroom soup. I always make it in the crockpot - cooking all day on low. Yum! Try it, you won't regret it!"
"Good recipe for our Easter dinner. I made it in the crockpot all day and left out the potatoes and carrots. I loved the gravy. I'm going to freeze the rest of the gravy and use it later on for noodles, mashed potatoes, etc. Made for PAC Spring 2012."
"Terrific Recipe, Easy, Tasty, Flavorsome. Well worth repeating"
"Simple yet absolutely delicious! Loved the gravy. Not too thick....not too thin and tasted great! I didn't have time to throw in the potatoes and carrots, so I made them later when the roast was almost done. Thanx for a great busy-day meal that I'm certain to make again."
"I make roast in the crock pot this way all the time, except without the cola. I use beefy onion soup mix instead of the regular onion. It makes a good amount of rich, thick gravy, but I always want a little more gravy. So, this time I added 8 oz. of cola, I couldn't imagine adding 16 oz! The gravy was thinner and had a sweet flavor, as expected. It tasted very good. But, I like my gravy thicker and richer. So, I think I'll stick to the beefy onion soup-cream of mushroom soup combo. "
"We were having company over for dinner so I came to this site looking for an easy recipe as I'm not a very good cook. This was delicious and everyone loved it. Thank you!"