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This beef stew made in the crockpot is one of my most favorite meals to make. It’s filling, delicious comfort food! Also, any leftovers can be easily frozen for a future meal.
The best part is that it is made in the crockpot. So, you just throw all the ingredients together and let it cook all day. So easy!
What you’ll need:
- boneless chuck roast (2-3 lbs)
- 1 pack mushrooms, sliced
- 2 cans cream of mushroom soup (or 1 big can)
- 2 cans tomato soup (or 1 big can)
- 1 pack onion soup mix
- 1 can sliced carrots (or fresh slice carrots)
- 1 can whole potatoes (or fresh potatos, cut in half)
- garlic powder
- onion powder
- red wine vinegar
- Worcestershire sauce
Place the roast in the crockpot & cover all sides with garlic and onion powder.
Add the vegetables. If using canned veggies, drain first.
Now, mix the tomato soup and cream of mushroom soup together in a medium sized bowl. Pour over veggies & roast in the crockpot.
Add the red wine vinegar & Worcestershire to the beef stew mixture. I like my tangy/acidic, so I add about 2 Tbs of each.
Lastly, top with the onion soup mix.
Cook on low for 5-6 hours. Shred roast. Serve over rice.