I have been making this for years. A few of my friends wanted this recipe, so I thought I should make this again and post it. It takes no time at all to put together and it’s smells heavenly as it cooks for hours. The tender beef melts in your mouth and the sauce….. well I could eat that stuff by itself.
Here’s what you need:
*2 Lbs or more chuck roast cut into bite size pieces ( you can also use stew meat that has already been cut if you prefer).
* 1 Tbs Beef Roast Seasoning by Penzey’s or a mix of thyme, paprika, Rosemary and marjoram; or more to taste *This beef roast seasoning by Penzey’s is my go to for a lot of beef recipes. I highly recommend it.
*2 tsp garlic powder; or more to taste
*2 tsp onion powder; or more to taste
*1 small onion roughly chopped
*2 garlic cloves minced
*1 can of condensed cream of chicken soup
*1 can condensed cream of mushroom soup
*1 Cup Beef broth * I like to use Better than Bouillon.
It comes in a jar and you add as little or as much as you like to water. I like that I can adjust the flavor.
*1 Tbs Worcestershire sauce; or to taste
Dry beef with paper towels if it has any moisture; place in a large bowl. Sprinkle beef with seasonings.
Yes, I use my hands…. don’t you like to play with your food?
Place beef into the slow cooker.
Next, add in the onions and the garlic.
In a large bowl, combine soups, beef broth and Worcestershire sauce; mix well.
I could not find a can of condensed mushroom soup anywhere ( I guess everyone in quarantine is lo eating lots of mushroom soup) so I had to use 2 cans of condensed chicken soup, but I highly recommend the mushroom if you can find it.
Pour soup mixture over beef.
Cook on low for 6 hours. If sauce seems not thick enough, add a slurry of cornstarch or arrowroot (about 1 Tbs or more of water and 2 tsp or more of cornstarch or arrowroot combined), cook about 10 more minutes or until desired consistency.
Serve over rice or noodles.