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Slow Cooker Depression Era Freedom Gravy: This old-time gravy dish reminds us of days when families had to make do with less. Back then, a good cook could take a little meat, some simple pantry food, and a long, slow afternoon to turn it into a warm, filling meal for everyone at the table. This slow cooker version of Freedom Gravy still has that same honest, homemade goodness. It only needs five ingredients and very little work. From the very first bite, it feels like something you’ve had before — creamy, full of mushroom flavor, with soft ground beef and potatoes cooked together until they’re nice and tender.
Pour this tasty gravy over warm biscuits, toast, mashed potatoes, rice, or buttered egg noodles so you don’t waste a drop of the sauce. A side of green beans, cooked carrots, or a cool cucumber salad goes great with it since it balances out the rich flavor. If you want to make it feel extra cozy, add a pan of cornbread or some saltine crackers on the side.
This creamy slow cooker Freedom Gravy brings back old-fashioned comfort food with barely any work. Ground beef, potatoes, and onions simmer slowly in mushroom soup until everything turns tender and rich. With just five simple ingredients, this budget-friendly dish makes a warm, filling dinner the whole family will enjoy, any night of the week.
Servings: 6
Ingredients
- 1 pound raw ground beef
- 1 can (10.5 ounces) cream of mushroom soup
- 1 medium onion, thinly sliced
- 4 medium potatoes, peeled and thinly sliced
- 1 teaspoon black pepper
Slow Cooker Depression Era Freedom Gravy: Directions
- If you like, rub a little grease or cooking spray on the inside of your slow cooker so nothing sticks. Take the raw ground beef and spread it out flat and even across the bottom of the pot. Try to cover the whole bottom so it cooks evenly.
- Scatter the thin onion slices over the layer of ground beef, spreading them out so every bite gets a little onion flavor. Next, lay the thin potato slices on top of the onions, arranging them as evenly as you can so they all cook at the same speed.
- Spoon the cream of mushroom soup over the top of the potatoes. Use the back of the spoon to gently spread it around so it covers most of the potato layer. Sprinkle the black pepper evenly over the top for extra flavor.
- Put the lid on the slow cooker. Cook it on low flame about 6 -7 hrs, or on high heat for 3 -4 hrs. You’ll know it’s ready when the potatoes feel soft when poked with a fork and the beef is cooked all the way through with no pink left.
- Once it’s done cooking, gently stir everything together so the beef, potatoes, onions, and creamy gravy all mix into one thick, tasty dish. Serve it hot, spooned over biscuits, toast, buttered noodles, or mashed potatoes for a warm, filling meal.
