*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this twice now. The first time I followed the recipe to the letter and found it decent but knew the recipe had potential with a little tweaking. The second time, I did the following things to snaz it up: seasoned the beef with kosher salt, fresh cracked pepper, and garlic powder, browned the beef before adding it to the slow cooker, sauted 2 cups sliced mixed mushrooms and 1 onion sliced in the beef drippings before adding them to the slow cooker, deglazed the pan with 1/2 cup of red wine and added that also to the slow cooker, used 1/2 unsalted and 1/2 salted butter and then used low-salt soup mix to avoid all the saltiness. I serve it over either egg noodles or mashed potatoes. It is now much requested in my house.
5+++++!! Great flavor - this is the second time I've made it and the first time was exactly as written and it was great that way. After reading other reviews I decided to do a bit of tampering - browning beef first, adding mushrooms, garlic and onions and a bit of red wine. Oh my! It's even better. Also towards the end I added a packet of beef gravy to thicken it up. Was lovely over mashed potatoes. Will be making this again...and again...and... : )
What a FANTASTIC treat!! Made the house smell divine!!! I used a 1.5 lb London broil (cut into cubes) and 3/4 cup butter, added a 4-oz can of unsalted mushroom pieces, and one finely chopped leek, and the one envelope of dry onion soup mix - like the recipe states. Served over white rice and with minted peas on the side. This was the most tender beef I've ever had!!!
This was so good! I followed the recipe and added 1/2 chopped onion, 1 garlic clove diced, I browned the meat with seasoning (Adobo) and Worcestershire sauce. De-lish! Definitely a keeper and so EASY to make!
This is a great recipe. I make this often, and it disappears fast. I sometimes use a beef roast and after it is done cooking, shred the beef, put it back in the crock pot with all the "gravy" and let it simmer for about another 5 minutes. This makes it extra moist, when sometimes in a crock pot the portion of meat not submerged in liquid can get over cooked. I serve mine over my whipped potatoes. I am not a potato eater, but I will eat them with this wonderful beef on top. Great recipe!
I did it like others, cut the butter to 1.4 cup, but floured the beef with about seasoned flour, cumin, garlic, dash of nutmeg and a little all saltfree table seasoning, then browned it off in a little olive oil and then used one large onion diced and sweated in the beef pan, then diced mushrooms, 1 cup of burgandy wine to deglaze the pan and all into the slow cooker with some worchester a little more garlic spice and some pepper, then a packet of brown gravy mix and 1/cup of water.. Lovely easy quick sort of beef burgandy flavor. Serving it with some mash potatos..and fresh peas.
Wonderful recipe - I made it "as is", but I used a packet of Roasted Garlic Onion Soup mix instead... I served it over a bed of Jasmine Rice - and it was a HUGE hit! I am REALLY looking forward to making this one again :)