Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup beef broth
- 1/4 cup sour cream
- Fresh parsley for garnish
Instructions
- Pat the beef dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat; brown the beef on all sides.
- Sauté onions and mushrooms in the same skillet until softened; add garlic and cook for another minute.
- Transfer the beef, onion mixture, cream of mushroom soup, and beef broth to the slow cooker; mix well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
- Stir in sour cream just before serving and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg