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, add just two more pantry staples, and let time do the work. It reminds me of the way my mother stretched a good cut of beef into a stick-to-your-ribs meal that made my dad smile from ear to ear.
The meat turns out fork-tender and full of flavor, the kind of dish that has husbands wandering into the kitchen, lifting the lid, and asking when supper will be ready.
Serve these tender ribeye steaks right from the slow cooker with a big spoonful of the rich gravy over the top. They’re wonderful over mashed potatoes, buttered egg noodles, or simple white rice to soak up all those juices.
Add a side of green beans, corn, or a tossed salad to round things out, and maybe a slice of crusty bread or a warm dinner roll to mop the plate clean. A glass of iced tea or cold milk keeps it feeling like a true Midwestern supper.
3-Ingredient Slow Cooker Dad's Delight
Servings: 4
Ingredients
2 pounds boneless ribeye steaks, about 1 to 1 1/2 inches thick
Directions
Place the raw boneless ribeye steaks in a single layer on the bottom of a ceramic slow cooker, trimming excess surface fat only if there are very large, thick pieces.
In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. The mixture will be thick and concentrated, which is what you want for a rich gravy.
Pour the soup and onion mixture evenly over the raw ribeye steaks in the slow cooker, spreading it gently with a spoon so all the meat is coated on top. Do not add water; the steaks will release enough juices as they cook.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or until the ribeye steaks are very tender when pierced with a fork and the sauce has turned into a smooth, flavorful gravy.
Once cooked, taste the gravy and add a pinch of salt and black pepper if needed, keeping in mind that the onion soup mix already adds a good amount of seasoning.
Use a wide spatula or tongs to carefully lift the steaks from the slow cooker, as they will be very tender. Spoon some of the hot gravy over the top and serve immediately with your favorite sides.
Variations & Tips
If you prefer a bit more sauce, you can stir in 1/4 to 1/2 cup of water, beef broth, or milk to the soup and onion mixture before pouring it over the steaks.
For a creamier, slightly richer gravy, add 2 tablespoons of sour cream or cream cheese at the very end of cooking and whisk it into the hot sauce until smooth. If your family likes mushrooms, you can scatter a handful of fresh sliced mushrooms over the raw steaks before pouring on the soup mixture; they will cook down and blend into the gravy.
For a touch of sweetness, add 1 to 2 teaspoons of Worcestershire sauce to the soup mixture. If you need to stretch the meal, you can tuck quartered potatoes or thick carrot chunks around the steaks before cooking, but be sure your slow cooker is not more than about two-thirds full so everything cooks evenly.
Food safety tips: Always start with fresh, properly refrigerated ribeye steaks and keep them chilled until you’re ready to place them in the slow cooker. Do not sear the steaks and then let them sit at room temperature; move them directly from the refrigerator to the crock.
Cook on LOW or HIGH only with the lid on, and avoid lifting the lid frequently, as that drops the temperature and can lengthen cooking time. The internal temperature of the beef should reach at least 145°F for safe consumption, though in this recipe it will typically go higher because we are cooking to tenderness.
Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat gently until steaming hot before serving again.
