2lbschuck roast or chuck steak(or use beef stew meat)
1(1.9 oz) packet onion soup mix
1(10.5 oz) can condensed cream of mushroom soup
Cut the chuck roast into 1 inch cubes.
Place the onion soup mix, cream of mushroom soup, ginger ale, and salt in a crockpot. Whisk to combine.
Add the chuck roast and mushrooms to the crockpot. Stir to coat the beef and mushrooms with the liquid.
Cook on high for 3–4 hours or on low for 6–7 hours.
Serve over rice, buttered noodles, or mashed potatoes.
I prefer using chuck roast or chuck steak (at least 1 inch thick) for this recipe. Beef stew meat can also be used, but I find that chuck roast gets the most tender.Add 1 lb of potatoes (red, russet, or Yukon Gold, cut into 1 inch pieces) and/or 1 cup of baby carrots if you'd like! Don't have ginger ale? Substitute 1 cup of red wine. One can of sliced mushrooms can be substituted for the fresh mushrooms.