3-Ingredient Slow Cooker Dad’s Delight

3-Ingredient Slow Cooker Dad’s Delight

This 3-ingredient slow cooker Dad’s Delight is the kind of no-fuss supper that fits right into a busy day on the farm or in town. You lay raw ribeye steaks straight into the crock, pour a simple savory mixture over the top, and let time do the work. It’s the sort of hearty meal that turns a good cut of beef into a comforting dinner everyone looks forward to.

The meat becomes fork-tender and flavorful, while the gravy develops into a rich, savory sauce that pairs perfectly with your favorite comfort-food sides.

Serve these tender ribeye steaks right from the slow cooker with a generous spoonful of gravy over the top. They’re excellent served over mashed potatoes, buttered egg noodles, or steamed white rice.

Add green beans, corn, a tossed salad, or warm dinner rolls to round out the meal. A glass of iced tea or cold milk completes this classic family-style supper.

Servings

4 servings

Ingredients

• 2 pounds boneless ribeye steaks, about 1 to 1½ inches thick
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 (1-ounce) packet dry onion soup mix

Directions

1. Place the ribeye steaks in a single layer on the bottom of the slow cooker. Trim any large pieces of excess fat if desired.
2. In a small bowl, combine the condensed cream of mushroom soup and dry onion soup mix until thoroughly blended. The mixture will be thick.
3. Spread the soup mixture evenly over the steaks, making sure all the meat is coated. Do not add water, as the beef will release juices during cooking.
4. Cover with the lid and cook on LOW for 5 to 6 hours, or until the steaks are very tender and the sauce has become a rich gravy.
5. Taste the gravy and season with salt and black pepper if needed.
6. Carefully remove the steaks with tongs or a spatula and serve with plenty of gravy spooned over the top.

Variations & Tips

• More Gravy: Add ¼ to ½ cup beef broth, water, or milk to the soup mixture before pouring it over the steaks.
• Creamier Sauce: Stir in 2 tablespoons of sour cream or cream cheese during the final few minutes of cooking.
• Add Mushrooms: Scatter sliced fresh mushrooms over the steaks before adding the soup mixture.
• Extra Flavor: Mix in 1 to 2 teaspoons Worcestershire sauce for added depth.
• Stretch the Meal: Add quartered potatoes or thick carrot chunks around the steaks before cooking, making sure not to overfill the slow cooker.

Food Safety Tips

• Keep steaks refrigerated until ready to cook.
• Transfer the beef directly from the refrigerator to the slow cooker.
• Keep the lid closed during cooking to maintain proper temperature.
• Avoid lifting the lid frequently, as this increases cooking time.
• Beef should reach an internal temperature of at least 145°F (63°C).
• Refrigerate leftovers within 2 hours of cooking.
• Store leftovers in shallow containers and reheat until steaming hot before serving.