I absolutely love this recipe. One of my ultimate pet peeves is when slow cooker recipes require you to cook things before you throw them in. If I wanted to brown meat or sauté veggies, I wouldn’t be using the slow cooker. This recipe is ideal because it is extremely easy and forgiving. And the leftovers freeze well.
I usually serve it with rice or pasta and a veggie side dish (microwaved frozen peas never fail me).
- Approx. 3 lbs chuck roast, cubed – no bigger than 1 inch
- 1 tsp salt
- 1/4 tsp black pepper
- 1 large yellow onion, diced
- 1 tbs garlic powder
- 4 tsp Worcestershire sauce
- 1 1/2 c beef broth or stock
- 1 tbs ketchup
- 6 tbs water
- 8-12 oz sliced mushrooms
- 1/3 cup flour
- 1/2 cup sour cream (light or regular)
Mix the meat, salt, pepper, and onion in the slow cooker. In a separate bowl, mix the garlic salt (or powder), Worcestershire, beef broth and ketchup. Pour over the meat and onions. Cook on low for 7-9 hours or on high for 4-5 hours.
25-30 minutes before serving – Add the mushrooms to the slow cooker and mix. Whisk the flour and water in a small bowl; whisk well! Add an extra tablespoon of water if it seems too thick (should be pourable). Add to the slow cooker. Mix everything together and let cook for 30 more minutes.
Just before serving, stir in the sour cream.