Slow Cooker Beef & Mushrooms
Recipe: #13993
August 23, 2014
Categories: Roast Beef, Pot Roast, Blade Roast, Rump Roast, Fathers Day, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Beef Dinner, more
"A fantastic slow cooker meal! You could use stewing beef but I HATE that meat it's so stringy and tough so I use a blade roast that I cut into 1 1/2 inch cubes, the choice is yours to make use whatever beef you want, you can add in some veggies also to the slowcooker"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (340.2 g)
- Calories 334.2
- Total Fat - 12.5 g
- Saturated Fat - 4.5 g
- Cholesterol - 152.9 mg
- Sodium - 1515.6 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 1.5 g
- Sugars - 1.8 g
- Protein - 38.7 g
- Calcium - 98.6 mg
- Iron - 2.1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Season meat with garlic powder and pepper. Heat some oil in a skillet, add in meat and brown over medium-high heat.
Step 2
Place browned meat in 4 quart crock pot. Place canned mushrooms on top of beef. Combine soup, water and soup mix and pour over mushrooms and beef.
Step 3
Cook on low for 6-8 hours or high for 3-4 hours.
Step 4
At end of cooking mix in sour cream. Serve with noodles or rice.
Tips
- Slow cooker
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