Mock Pot Roast Slow Cooker 5-Ingredient. Add 3 ingredients and canned vegetable soup to stew meat in a slow cooker to make a warm meal that any time anyone asks me about the dinner, it will be yes.
This small slow cooker mock pot roast is the type of dinner that has kept me going with numerous active seasons in the farm. It is based on a very basic Midwestern thing I used to know during a church potlatch, which is to plump a can of vegetable soup on good stew meat, and then add only a few things you have in your pantry, and then leave it to simmer all afternoon.
Servings: 4
Ingredients
- Beef stew meat, trimmed → 2 lbs
- Undiluted vegetable soup, condensed (10.5-ounces cans) → 2 cans
- Dry onion soup mix (packet) → 1 (1-ounce) packet
- Beef broth or water → 1 cup
- Worcestershire sauce → 1 Tablespoon
Mock Pot Roast Slow Cooker: Directions
- Insure that the raw beef stew meat is spread in a uniform layer at the bottom of a 4- to 6-quart slow cooker, breaking up any large lumps to ensure that the pieces cook evenly.
- Combine the condensed vegetable soup (no additional water is added), dry onion soup mix, beef broth or water and Worcestershire sauce in a medium bowl until relatively well blended. It doesn’t have to be super smooth. You just want the flavors to blend together.
- Evenly spread the vegetable soup mixture over the stew meat on top of the slow cooker ensuring that all the meat is moist. Gently poke at the meat with a spoon until some of the soup drippers between the meat.
- Cook uncovered with the lid on top of the slow cooker on LOW 7 to 8 hours, or HIGH 3 1/2 to 4 hours until the beef is extremely tender that you can easily separate it with a fork.
- When the meat is soft, then taste the broth and add a pinch of salt and a few grinds of black pepper, should there be need, according to the saltiness of your soups and broth.
- Combine the meat and vegetables and then stir gently until all is covered with the rich gravy-like broth, then serve hot on top of mashed potatoes, noodles or rice and spoon plenty of the vegetables and juices over the food.
Variations & Tips
Thick and gravy like sauce: Add 1 to 2 tablespoons of cornstarch to a little cold water and stir it into the slow cooker during the final 20 to 30 minutes on HIGH or move the cooking liquid to a saucepan and simmer until it thickens. To add additional vegetables, slide one or two peeled and chopped potatoes or carrots around the meat, prior to adding the soup, although be aware that will increase the number of servings and likely require a little more broth. Instead of a can of vegetable soup, you may use the can of condensed tomato soup; it will be a little bit sharper and still cozy. To be a little different, take mushroom soup in place of one can of vegetable soup and a handful of sliced fresh mushrooms. You can make half the recipe and cook it in a smaller slow cooker, which is bigger to ensure that the meat is mostly covered and will not dry. Leftovers also heat up quite well and can be transformed into a simple, next-day meal, toasted bread with butter and a pile of shredded meat on top, or cooked potatoes.