Ingredients:
°1 can 284 ml condensed cream of mushroom soup
°1 packet of 28 g onion soup
°1 sachet of 34 g of demi-glace sauce
°4 stalks of thyme
°1 kg (about 2 1/4 lb) beef blade roast
Instructions:
In a bowl, whisk the cream of mushroom soup with the onion soup, demi-glace sauce, thyme, beef broth and garlic.
Place the blade roast in a large airtight bag. Add the sauce and close the bag. Shake well to coat the roast with the sauce. Remove the air from the bag and seal.
Lay the bag flat in the freezer.
The day before the meal, let the bag thaw in the refrigerator.
When ready to cook, pour the mixture into the slow cooker. Cover and cook for 8 to 9 hours at low intensity.
Enjoy!