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


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.


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.


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


Drain Peas and distribute evenly over the beef.


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.


Bake at 365 F degrees until potatoes are golden.


Serve with Gravy, Salad, and Bread.

Wine is, of course, optional πŸ™‚