Slow Cooker Beef In Mushroom Gravy Recipes

Steps:

• Cut steak into 6 serving pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup and water; pour over beef. Cover and cook on low for 7-8 hours or until meat is tender. If desired, serve with mashed potatoes., Freeze option: Place beef in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Steps:

• In 3- to 3 1/2-quart slow cooker, mix all ingredients except flour, water and potatoes.
• Cover; cook on Low heat setting 6 to 8 hours.
• In small bowl, mix flour and water; stir into beef mixture. Increase heat setting to High. Cover; cook 15 to 20 minutes or until thickened.
• Meanwhile, pierce potatoes all over with fork. In microwave oven, arrange potatoes in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
• Split cooked potatoes; mash slightly with fork. Spoon beef and mushroom mixture over potatoes.

Steps:

• empty can of sprite, can of soup and soup packet into crockpot. Add onion and beef. Stir together, and cook on low for 4-5 hours. Stir contents, add frehs mushrooms and cook on high 1 hr longer. Sometimes I add a little crushed red pepper for some spice. Enjoy.
• note: For convenience you can use canned mushrooms, they can go in at the beginning. Just cook about 7-8 hrs on low instead.

Steps:

• Cut steak into six serving-size pieces; place in a 3-quart slow cooker.
• Add mushrooms and onions to crockpot.
• Combine soup mix, soup and water; pour over beef. I often used two packets of the soup mix.
• Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes, if desired.

Steps:

• Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
• Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
• Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
• Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
• Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.