- 29 g dried French onion cup soup mix (one envelope; I prefer Ainsley Harriott brand)
- 22 g dried wild mushroom cup soup mix (one envelope; I prefer Ainsley Harriott brand)
- 2 T soy sauce
- 2 T Worcestershire sauce
- 1/2 c whole milk (or cream)
- 2 bay leaves
- 1 t ground rosemary
- 750 g beef brisket
Place pot roast in slow cooker and then add all other ingredients. Cook on low for 8 - 9 hours, or on high for 3 - 4 hours.
Alternatively, place all ingredients in a pot large enough to hold the roast which can go in the oven. Cover, and cook in the oven at 75C/167F for 8-9 hours or 90C/195F for 3-4 hours.
SJ Note: We've had this many times; it's always a hit. Cooking it on low for a longer time always yields a nicer end product, but sometimes the schedule just doesn't allow - it's yummy either way.