Hard Times Beef and Carrots Slow Cooker

Hard Times Beef and Carrots Slow Cooker. My grandma made this every week during tough times. The meat falls apart and the carrots turn sweet and buttery. Pure comfort food…

This dish fills your home with a warm hug when money’s short. Grandma whipped it up weekly on the farm in hard days. Toss cheap beef, lots of carrots, and one can of mushroom soup into your slow cooker. It makes a tasty, thin gravy. By dinner, the beef shreds easy with a fork. Carrots get soft, sweet like butter. It’s simple Midwest food that stretches every penny and feels like home.

Serve straight from the cooker with gravy on top. It’s great over mashed potatoes, noodles with butter, or rice to grab the juices. Dip soft bread or warm rolls. Add canned green beans or plain salad if you want. Leftovers heat nice for sandwiches on toast or biscuits next day.

Servings: 6

Ingredients

• 3 pounds beef chuck roast (or cheap stew beef)

• 2 pounds carrots, peeled and chopped in big pieces

• 1 can (10.5 ounces) cream of mushroom soup

Hard Times Beef and Carrots: Directions

1. Cut off big hard fat from the beef, but keep some for juicy meat.

2. Put the beef in the bottom of a 5- to 6-quart slow cooker. Spread stew beef even if using that.

3. Add carrot chunks all around and on top. It looks full, but carrots shrink.

4. Spread the soup over everything. Skip water or milk—the food makes its own gravy.

5. Put on the lid. Cook on LOW 8-10 hours or HIGH 4-5 hours till beef shreds easy and carrots are soft and sweet.

6. Shred beef with two forks in the cooker. Mix lightly in gravy. Add salt and pepper if you want.

7. Serve hot with gravy spooned on top.