Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, January 4, 2017


2 pounds of beef roast or beef tips
1 can of cream of mushroom soup 
1 can golden mushroom soup1 packet Au Jus Gravy mix
1 packet dry beefy onion soup mix
4 cups water
1 12-16 ounce package frozen egg noodles (I use Reame's)
1 tablespoon of Kitchen Bouquet Browning & Seasoning Sauce (optional)
1 can sliced mushrooms (optional)

Spray slow cooker with nonstick cooking spray or use a slow cooker bag.

Dice beef; place
 in cooker.

Mix your canned soups, soup mix and gravy mix with the water; pour over the beef tips. Place lid on cooker and cook on low 6 to 8 hours.

About an our before end of cooking time, turn the cooker to high;add the seasoning sauce, mushrooms and noodles. Stir noodles and press down to be under the liquid.

Replace lid and cook on high another hour or more until noodles are tender.

Note: File Photo

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