3-Ingredient Slow Cooker Beef…. Drop a raw chunk of ground beef in the slow cooker with 2 cheap kitchen helpers. Get a dinner so tasty, your friends ask for seconds!
This super-simple 3-thing slow cooker beef saves busy days but feels fancy. Put raw ground beef in, add onion mix and mushroom soup. Cook low and slow for soft, yummy shreds. Pile on buns or rice—kids love it! Cheap, easy, and everyone wants more. Perfect family winner with no hard work. (50 words exactly)
This easy 3-ingredient slow cooker beef helps on wild weeknights but still seems extra nice. You just place a raw lump of ground beef in the slow cooker, toss in two low-cost pantry items, and let it work its charm. At dinner, you have soft, full-of-flavor beef bits ready to heap on bread or rice. It’s a money-saving, kid-friendly dish that tastes like lots of effort, but you hardly did a thing.
Put this slow cooker beef high on warm burger buns or on rice with butter, next to cooked green beans or easy salad. It’s awesome in soft tortillas for fast tacos, or on mashed potatoes for a warm, filling meal. Set out cheese shreds, pickles, or sour cream so kids make their plates fun.
3-Ingredient Slow Cooker Beef
Servings: 6
Ingredients
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2 pounds ground beef (keep as 2 tight raw lumps if in packages like that)
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1 small packet (about 1 ounce) of dry onion soup mix
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1 can (10.5 ounces) condensed cream of mushroom soup
3-Ingredient Slow Cooker Beef: Directions
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Put the raw beef lump (or lumps) right on the bottom of a 4- to 6-quart slow cooker. Keep it packed tight, don’t break it up yet. This keeps it juicy as it cooks slow.
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Shake the dry onion soup mix all over the top of the raw beef. Try to cover as much as you can. The flavors sink in while cooking.
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Spoon the mushroom soup over the beef top. Use the spoon back to spread it so most is covered. Skip water—the sauce stays thick and good.
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Put the lid on tight. Cook on LOW 6 to 7 hours, or HIGH 3 to 4 hours. Keep lid closed so beef cooks even and wet.
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After 2 hours, use a strong spoon to break beef into big pieces. Stir soft with soup and mix. Put lid back and keep going till beef is brown and super soft.
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When done (no pink, 160°F inside), break into tiny bits or shreds with spoon. Mix till all in creamy gravy.
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Taste it. Add more flavor if you want. Stir in a bit of water or milk if sauce too thick. Serve warm on buns, rice, or your family’s favorite.
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