I tried this variation on the “Slow cooker roast beef covered with mushroom soup and dry onion soup mix.” I added some Southern Style, frozen hash browns that were thawed. I added a 2lb package about 1 hour after the roast started cooking, on high. Next time, I will wait longer.
The verdict? Quite tasty. I was using the high setting and they surprised me at how fast they cooked, a little too much, but success. This was a rump roast, and didnt have the fat of other roasts, so next time I will use some beef broth instead of water, maybe a pinch of beef bullion also. The gravy did not have that beefy standard, not the way I want it, at least.
Sometimes, you can get packs of “Beef Gravy Mix” or “Brown Gravy Mix”. This stuff has worked pretty good in some slow cooker roasts that I have made. It’s a standard of mine. Apple Market here in Kansas City has some cheap brands in their $1 section that work good. McCormick makes quality spices, maybe that one would be good.
I recommend NOT using carrots, or at least make ’em separate. They will make the gravy sweet. The potatoes in this instance really cooked down. As a matter of fact, with only a few swipes of my fork, I could easily have mashed potatoes. It’s sort of a “Hot Beef Sandwich” deal now. But it sure tastes good.