Sous vide is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! The long, slow process breaks down connective tissue resulting in a roast that is fork-tender. I serve this with mushroom gravy.
- 2 pounds beef stew meat
- 2 (10.75 ounce) cans cream of mushroom soup
- 1 (1 ounce) envelope dry onion soup mix
- 1 onion, minced
- 2 garlic cloves, minced
- 1 (8 ounce) package sliced cremini mushrooms
- 1 cup ginger ale
Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef.
Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.
Prep time: 20 mins / Cooking time: 18 hrs 10 mins / Total time: 18 hrs 40 mins
Serving: 6 / Yield: –