Slow Cooker Shaved Beef 3-Ingredient. Just toss in some shaved beef and 2 surprise ingredients — your slow cooker takes care of the rest, and trust me, everyone at the table will want more! All you need is some raw shaved beef steak and two easy things you probably already have in your kitchen. The slow cooker does all the cooking while you do your thing. What you get at the end is soft, juicy beef in a thick, yummy gravy that tastes great on top of rice, mashed potatoes, or noodles.
Servings: 4
What You Need
- 2 pounds raw shaved beef steak
- 1 can (10.5 ounces) cream of mushroom soup (the thick kind, not the ready-to-eat kind)
- 1 packet (1 ounce) dry onion soup mix
How To Make Slow Cooker Shaved Beef
- Put the beef in first. Lay your shaved beef steak flat in the bottom of a slow cooker. It’s okay if it piles up a little in the middle — it will shrink down as it cooks.
- Mix the two secret ingredients. In a small bowl, stir together the cream of mushroom soup and the dry onion soup mix. It will look thick and lumpy — that’s totally fine!
- Pour it over the beef. Pour the soup mix over the meat with a spoon. Try to cover most of the beef. Do not add any water — the beef will make its own juice as it cooks, and that’s what turns into the gravy!
- Let it cook slow and low. Put the lid on and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. You’ll know it’s ready when the beef is really soft and you can pull it apart easily with a fork.
- Stir it all together. Once it’s done, give everything a gentle stir so all that beef gets coated in the gravy. You can add a little black pepper if you like. You probably won’t need any extra salt because the soup mix is already salty.
- Let it rest, then serve! Switch the slow cooker to WARM and let it sit for about 10 to 15 minutes. Then dish it out hot over whatever side you love most!
💡 Tip: This tastes amazing over mashed potatoes, egg noodles, or white rice. The gravy soaks right in — so good!