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Slow-Cooker Garlic Braised Beef and Potatoes

Slow-Cooker Garlic Braised Beef and Potatoes
  • Prep 15 min
  • Total 9 hr 30 min
  • Servings 8
Beef and potatoes simmer in a garlic-infused gravy made from canned soup and dry soup mix.
Updated June 1, 2010

Ingredients

  • 8 small red potatoes (about 1 1/2 pounds), cut in half
  • 8 cloves garlic, peeled
  • 3-pound boneless bottom round beef roast, trimmed of fat
  • 1 envelope garlic-and-herb dry soup mix (from 2.4-ounce package)
  • 1 can (10 3/4 ounces) condensed beefy mushroom soup
  • 2 cups frozen broccoli florets (from 1-pound bag)

Steps

  • 1
    Place potatoes and garlic in 4- to 5-quart slow cooker. Place beef on potatoes. Sprinkle dry soup mix over beef; pour beefy mushroom soup over all.
  • 2
    Cover and cook on low heat setting 8 to 9 hours.
  • 3
    Remove beef from cooker; place on cutting board. Cut beef into slices; place on serving platter with potatoes and garlic. Cover to keep warm.
  • 4
    Meanwhile, place frozen broccoli in slow cooker with remaining sauce. Increase heat setting to high. Cover and cook about 15 minutes or until broccoli is tender. Serve with beef and potatoes.

  • Not broccoli fans? Substitute your family's favorite frozen veggie for the broccoli.
  • The long-roasted garlic cloves are soft and sweet and will taste great spread on buttered rolls.
  • Serve any leftover beef on crusty French rolls for a nice sandwich.

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
70
Saturated Fat
8g
Cholesterol
90mg
Sodium
500mg
Total Carbohydrate
28g
Dietary Fiber
3g
Protein
38g
% Daily Value*:
Iron
26%
26%
Exchanges:
1 Vegetable; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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