From Summer Slow Cooker Meals by taste of home

Serves 6

2 to 2 1/2 pounds boneless beef round steak
1 to 2 envelopes onion soup mix
1 can (10 3/4 ounces) condensed Cream of Mushroom Soup, undiluted
1/2 cup water


1. Cut the steak into six serving size pieces; place in a 3 quart slow cooker. Combine the soup mix, soup, and water; pour over beef.

2. Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes if desired.

**That's the recipe as written. I fix it with a beef roast instead of cutting steaks into pieces. The soups cook into a wonderful gravy. My apologies to all those folks who use Metric measure instead of the US's customary measure.

Does the gravy for this taste very mushroomy?? My hubby is not a fan of mushrooms, but has eaten and liked a mushroom-based pasta sauce before. I have seen mushroom soup used lots in crock-pot recipes. Thanks for sharing this one Felicia.

No, I wouldn't say it is mushroomy. There are chunks of mushroom in the soup though. I wonder if cream of celery soup would work as well. Similar base, but no mushrooms.

Ahhhh good tip, thank Felicia!! I have plenty of Cream of Celery soup!! I am going to give this one a go, and let you know how it goes. Thanks Felicia!