Notes: This can be made with any beef roast, I prefer chuck roast because it has more fat and the meat is more tender.
I use dry spices because fresh ones go bad in the fridge as I don’t use them often. Feel free to use fresh ingredients.
The mushrooms add great flavor, but I don’t eat those slimy fungi. 😉
This is also good without the cream cheese and sour cream.
3lb chuck roast cut in into stew size pieces
1/2 Tsp – Onion powder
1/4 Tsp – Garlic Powder
1 Tsp – Sea Salt
1/2 Tsp – Black pepper
1/2 Tsp Dill or dill seed
1/2 Cup – of dried or 2 cups fresh mushrooms
1 Cup – Beef broth
2 Tbs – Dijon mustard
1 Tbs – Worcestershire sauce
1 Cup – Sour cream
4 oz – Cream cheese
In a large bowl mix together all dry ingredients.
Add cut up meat and mix to coat meat with spices.
Add seasoned meat to slow cooker.
Mix together broth, mustard and Worcestershire sauce, pour over meat.
Cook on low for 7.5 hours
Add sour cream and cream cheese cook on High for 20 mins, stir to incorporate the sour cream and cream cheese then serve in bowls.
For the non zero carb members of your family, throw some cooked rice or pasta in the bowl too. 🙂