Serve your family a mouthwatering meat-and-potatoes meal during the week by relying on your slow cooker!
pounds beef short ribs
dried bay leaves
teaspoons Worcestershire sauce
envelope (1.2 ounces) brown gravy mix
cup dry red wine, if desired
can (10 3/4 ounces) condensed golden mushroom soup
servings mashed potatoes (refrigerated, instant or frozen), heated
Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves,
Worcestershire sauce, gravy mix (dry), wine and soup.
Cover and cook on low heat setting 8 to 10 hours.
Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve
ribs with mashed potatoes, spooning sauce over all.
Try cooking a 3-pound pot roast this way. It's just as delicious but not as rich as the short ribs.
Steamed baby carrots brighten up the plate. They also taste great with the sauce.
Serve in pretty shallow soup plates with a fork and spoon to get every delicious drop of sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:2 Starch; 4 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.