Slow-Cooker Country Steaks. This slow-cooker country steak recipe uses just a few simple things and slow heat to make tender, tasty meat. The raw chuck steaks cook slowly in a rich gravy so the meat becomes soft and easy to pull apart. It’s a warm, home-style meal that kids and grown-ups both enjoy.
Easy slow-cooker steaks made with four simple pantry ingredients. Lay raw chuck steaks in the cooker, pour on a creamy mushroom-and-onion sauce, and let low heat turn the meat fall-apart tender. Serve over mashed potatoes, noodles, or rice with a green veggie and bread to soak up the gravy.
Ingredients
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2 to 2 1/2 pounds raw beef chuck steaks, about 1-inch thick
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1 (10.5-ounce) can condensed cream of mushroom soup
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1 (1-ounce) packet dry onion soup mix
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1 cup low-sodium beef broth
Slow-Cooker Country Steaks
Slow-Cooker Country Steaks: Directions
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Put the raw chuck steaks in the bottom of a 5- to 6-quart slow cooker. Overlap the steaks a little if needed so they lie in one even layer. You do not need to brown them first.
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In a medium bowl, whisk the can of cream of mushroom soup, the dry onion soup mix, and the beef broth until mostly smooth.
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Pour the soup and broth mixture over the raw steaks. Use a spoon or spatula to spread it so the meat is covered.
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Put the lid on the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours. The steaks are done when they are very tender and pull apart easily with a fork.
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Taste the gravy and add a small pinch of salt or black pepper if you want. Remember the soup mix already has salt.
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Serve the steaks hot. Spoon lots of the gravy over each portion. Try mashed potatoes, buttered noodles, or rice and a green vegetable on the side.