Slow-Cooker Country Steaks

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

• 2 to 2 1/2 pounds raw beef chuck steaks, about 1-inch thick

• 1 (10.5-ounce) can condensed cream of mushroom soup

• 1 (1-ounce) packet dry onion soup mix

• 1 cup low-sodium beef broth

Slow-Cooker Country Steaks: Directions

1. 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.

2. In a medium bowl, whisk the can of cream of mushroom soup, the dry onion soup mix, and the beef broth until mostly smooth.

3. Pour the soup and broth mixture over the raw steaks. Use a spoon or spatula to spread it so the meat is covered.

4. 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.

5. Taste the gravy and add a small pinch of salt or black pepper if you want. Remember the soup mix already has salt.

6. 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.