Even though I use my slow cooker occasionally in the warmer months, it really does get neglected and takes a back seat to the grill. So before I move on to warm weather recipes, I want to share this comforting, melt-in-your mouth meat and gravy!
I only tried this with a few inexpensive top round steaks on the HIGH setting, but you could definitely make it with a chuck roast. Hope you like it!
Slow Cooked Golden Mushroom Beef
3 lbs. top round steaks or chuck roast
1 can (10 3/4 oz.) condensed Golden Mushroom Soup
1 packet (1.2 oz.) brown gravy mix
1 cup water
8 oz. mushrooms, sliced
1. Place the beef in the slow cooker. (If you’re using steaks, cut each steak into 3 equal pieces.)
2. In a medium bowl, combine the soup, gravy mix, and water. Pour the mixture over the beef.
3. Cook for 4 hours on HIGH. Add the mushrooms to the slow cooker and mix it with the gravy. Cook an additional 30 – 45 minutes on HIGH.
*If you use a chuck roast, you may need to adjust the time. I usually cook any meat until it falls off of the fork when tested.
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