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.

Tuesday, June 27, 2017


2 pounds of beef roast or beef tips
2 cans of cream of "something" (I used a cream of mushroom & a golden mushroom)
1 packet Au Jus Gravy mix
1 12-16 ounce package frozen egg noodles
1 packet beefy onion soup mix
1 tablespoon of Kitchen Bouquet Browning & Seasoning Sauce (optional)
1 large can of sliced mushrooms (optional)

  1. Spray, oil or butter your slow cooker insert Trust me, don't skip this step...you'll hate yourself later if you don't
  2. Dice up the meat and toss it in the slow cooker
  3. Mix your canned soups, soup mix and gravy mix with 4 cups of water
  4. Pour over the beef tips
  5. Cover and cook on low for 6 to 8 hours
    30 to 90 minutes before serving:
  6. Turn the crockpot to high
  7. Add the seasoning sauce, mushrooms and noodles
  8. Stir and squish down the noodles to be under the liquid
  9. Cover and cook on high for 30 to 90 more minutes.
 Note: This recipe and photo are shared from Slow Cooker Kitchen. Delish!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.