Ingredients
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4 lbs chuck roast, cut into 1 inch cubes (remove fat)
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2 tablespoons butter, melted
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1 teaspoon fresh ground black pepper
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1 large onion, chopped
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2 garlic cloves, minced
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1 tablespoon horseradish or 1 tablespoon horseradish sauce
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2 tablespoons butter
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8 ounces cream cheese, cubed
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1 (10 3/4 ounce) can cream of mushroom soup
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1 (8 ounce) package fresh sliced mushrooms
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1 1/2 teaspoons kitchen bouquet browning sauce
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1 package good seasons original Italian salad dressing mix
Instructions
- Cut the chuck roast into 1-inch cubes and remove all fat and place roast in Crockpot.
- Drizzle melted butter over and then sprinkle the package of Italian dressing mix over all.
- Cover and cook on low for 6-7 hours.
- About 45 minutes before done, brown the onion and garlic in the 2 tablespoons butter.
- Add cream cheese,horseradish,black pepper, mushroom soup, mushrooms and Kitchen Bouquet; stir until smooth.
- Pour sauce mixture over cubed beef in crockpot and cook an additional 30-45 minutes.
- Serve beef cubes and gravy over cooked egg noodles or rice.