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1 to 1 1/2 pounds boneless chuck steak
1 potato per person, peeled
1/2 package dry onion soup mix
1 can cream of mushroom soup
3/4 can water
Dash of soy sauce
Slice peeled potatoes lengthwise to about 1/4 inch thickness. Place in bottom of slow cooker that has been sprayed with pan release.
Cut away all fat from meat and cut into portions. Place on top of potatoes.
Sprinkle with onion soup mix.
Pour soup and water over the top.
Sprinkle it with a dash or two of soy sauce, cover and cook on HIGH for 4 hours.
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