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My camera is not the very best for food photos, but I’ve included a few images that, I hope, will tempt πŸ™‚ Enjoy!

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2 lbs of Eye Round Beef Roast or Chuck Roast
1 Can Cream of Onion Soup
1 Can Beef Gravy
Worcestershire Sauce
Montreal Steak Seasoning
1 Can Very Young/Small English Peas
6-8 Golden Potatoes (Depending upon Size)
1 – 1 1/2 Cups Sharp Cheddar Cheese (depends upon your taste)
8 oz Sour Cream
2 Green Onions – Diced
4 Strips Thick cut Bacon
Β½ Cup of Milk
1 oz Butter
Salt, Pepper, Garlic

Begin by lining a slow cooker with a slow cooker bag (these are amazing and make clean up monumentally easy!)

Place half thawed beef into the slow cooker. Sprinkle generously with Worcestershire Sauce (2-3 TBsp) and roughly 1 tsp of Montreal Steak Seasoning.

Cover with Beef Gravy and Cream of Onion Soup.

Cook on High for 6 hours. Stir once or twice during cooking.

At hour 4 Β½:
Cook Bacon until crispy and set aside.

Peel potatoes and cut into cubes.
Boil in salted water until fork tender and drain.
Add butter and milk. Smash with a hand masher, but only about half way to mashed potato consistency.
Add Cheese, sour cream, and onions.
Season with Salt, Pepper and a Sprinkling of Garlic to taste.
Stir to combine.

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After 6 hours of cooking in slow cooker, remove beef with a slotted spoon and place into the bottom of a 13 X 9 baking dish prepared with olive oil.

Shred with a knife and fork.

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Turn slow cooker to Low to keep the gravy hot and cover with lid until ready to serve.

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Drain Peas and distribute evenly over the beef.

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Spoon potatoes over top of the beef and peas and spread evenly. Using a fork, you can create a fishbone design or wisps as desired.

Sprinkle crumbled bacon over top.

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Bake at 365 F degrees until potatoes are golden.

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Serve with Gravy, Salad, and Bread.

Wine is, of course, optional πŸ™‚

~Morgan~