There is something mighty comforting about a slow cooker supper that asks very little of you and still comes out tasting like a weekend meal worth gathering around. This kind of homestyle bake leans on pantry staples and plain good sense, the sort of practical cooking many Midwestern kitchens have long been built on. With frozen beef patties, a couple cans from the cupboard, and a few everyday additions, you get a rich, hearty dish that feels especially fitting for Labor Day when everybody wants the food to be generous and the work to be easy.
This is the kind of meal I like to serve with fluffy mashed potatoes, buttered egg noodles, or simple white rice to catch every bit of that savory gravy. A side of green beans, sweet corn, or a crisp cucumber salad helps balance the richness, and warm dinner rolls are always welcome at the table. If you are feeding a holiday crowd, a platter of sliced tomatoes or a cool scoop of coleslaw rounds it out nicely.
Slow Cooker 6-Ingredient Poor Man Labor Day Bake
Servings: 6
Ingredients
6 frozen raw ground beef patties
Directions
1. Lightly coat the inside of the slow cooker with cooking spray or a thin smear of butter if you like easier cleanup. Arrange the frozen ground beef patties in the bottom, overlapping slightly if needed.
2. Scatter the sliced onion and mushrooms over the patties so they cook down into the sauce and season the meat as it simmers.
3. In a bowl, stir together the cream of celery soup, brown gravy mix, and water until mostly smooth. Spoon the mixture evenly over the top of the patties and vegetables.
4. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the patties are fully cooked and tender and the onions are soft. If you can, gently spoon some sauce over the top once during cooking.
5. Serve the patties hot with plenty of gravy spooned over mashed potatoes, noodles, or rice, and add a green vegetable on the side for a full supper.
Variations & Tips
Add potatoes: If you want this to feel even more like an old-fashioned supper, tuck peeled sliced potatoes under the patties before cooking. They will soak up the gravy beautifully, though you may want to add an extra splash of water so the sauce stays loose enough.
Swap the soup: Cream of mushroom or cream of onion soup can stand in for the cream of celery if that is what you have in the pantry. The flavor will change a little, but the dish will keep that same cozy, stick-to-your-ribs character.
Keep food safety in mind: For the most reliable results, thaw the patties in the refrigerator before slow cooking, since some slow cookers heat very gradually with frozen meat. However you start them, make sure the beef reaches a safe fully cooked temperature before serving.
Make the gravy richer: Stir in a spoonful of sour cream at the end, or add a little black pepper and garlic powder before cooking, if you like a fuller flavor. A small handful of chopped parsley on top can brighten the finished plate without changing its down-home nature.
