Some of the best weekend meals come from plain pantry staples and a bit of patience, and this slow cooker beef dish is a fine example of that old Midwestern way of cooking. It brings to mind the sort of supper that could stretch a budget, warm up a farmhouse kitchen, and still feel special when spooned over a plate of potatoes. By letting canned onion gravy do the heavy lifting, those beef chuck strips turn tender and rich with hardly any fuss at all.
This hearty beef is mighty good served over mashed potatoes, buttered egg noodles, or simple white rice to catch every bit of that savory gravy. For the side, I like green beans, glazed carrots, or sweet corn, and a pan of biscuits or a slice of sturdy bread on the table never goes amiss. If you want to make it feel like a full Sunday spread, add a crisp little salad or some applesauce for a nice contrast.
Slow Cooker 5-Ingredient Poor Man Short Ribs
Servings: 6
Ingredients
2 pounds frozen raw beef chuck strips
2 cans onion gravy, about 10.5 ounces each
1 packet brown gravy mix, about 0.87 ounce
1 packet onion soup mix, about 1 ounce
1 tablespoon Worcestershire sauce
Directions
1. Place the frozen beef chuck strips in the bottom of a 5- to 6-quart slow cooker, spreading them out as evenly as you can.
2. Pour the canned onion gravy over the beef, then sprinkle in the brown gravy mix and onion soup mix. Drizzle the Worcestershire sauce over the top.
3. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is very tender and easy to pull apart with a fork.
4. Gently stir everything together, breaking the beef into large rib-like chunks if desired. Taste and adjust with a little black pepper if you like, then serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
Add mushrooms: If your family likes a deeper, supper-club sort of flavor, add 8 ounces of sliced mushrooms during the last 2 hours of cooking. They make the gravy taste even richer and pair especially well with noodles.
Thicken the gravy: If you want a thicker finish for serving over potatoes, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the slow cooker during the last 20 to 30 minutes. Leave the lid slightly askew if needed so the gravy can tighten up a bit.
Use fresh beef when needed: If your chuck strips are thawed or fresh instead of frozen, reduce the cooking time slightly and begin checking for tenderness about an hour early. You still want the meat soft and spoon-tender, not stringy or dry.
Make it a full meal: Baby carrots or small halved potatoes can go right into the slow cooker with the beef if you want everything in one pot. Keep in mind they will soak up some of the seasoning, so an extra splash of Worcestershire or a spoonful of gravy can help balance things.
Season carefully: Onion gravy, soup mix, and gravy mix all bring salt to the pot, so I recommend waiting until the end before adding any extra. A little black pepper or parsley at serving time is often all it needs.