Slow Cooker Steak with Onion and Gravy

Slow Cooker Steak, Mac and Cheese, Mashed Potatoes, and Roasted Carrots Feast

Indulge in a delicious slow-cooked feast featuring savory Steak with Onion and Gravy, creamy mac and cheese, flavorful mashed potatoes, and honey-glazed roasted carrots. Easy recipes for a hearty meal your family will love!

Steak:

Ingredients:

• 4 steak cubes
• 1/2 cup water
• 1 can (10.5 ounces) French Onion Soup
• 1 can (10.75 ounces) cream of chicken soup
• 1 packet mixed broth

Instructions:

1. In a 6-quart slow cooker, combine French Onion Soup, cream of chicken soup, mixed broth, and water. Mix well.
2. Place steak cubes in the sauce mixture, ensuring they are evenly coated.
3. Cover the slow cooker and cook steaks on low heat for 6-8 hours.
4. Towards the end of the cooking time, whisk together cornstarch and cold water (2-3 tablespoons each) in a small bowl. Stir the mixture into the slow cooker.
5. Increase the setting to high and cook for an additional 20 minutes or until the sauce thickens.
6. Serve and enjoy!

Mac and Cheese:

Ingredients:

• 1 16-ounce box elbow macaroni
• 4 cups whole milk
• 8 ounces extra-sharp yellow cheddar cheese (shredded)
• 8-10 ounces extra-sharp white cheddar cheese (shredded)
• 1/2 cup grated parmesan
• 4 ounces cream cheese (room temperature)
• 8 ounces sour cream
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon white pepper
• 1 teaspoon ground mustard

Instructions:

1. Boil macaroni in a pot of water with a dash of olive oil for 2-3 minutes; drain.
2. In a slow cooker, combine macaroni, whole milk, shredded cheddar cheeses, parmesan, and seasonings.
3. Cook on low for 1 hour, stirring occasionally.
4. Cube cream cheese and stir in cream cheese and sour cream until melted.
5. Cook on low for an additional 20-30 minutes until hot and creamy.

Mashed Potatoes:

Ingredients:

• 2 lbs potatoes
• 1 head garlic
• 1 tablespoon Bertolli olive oil
• 1/4 cup Daisy sour cream
• 4 tablespoons Land O Lakes butter
• Borden milk or cream (if needed)
• Morton salt
• McCormick white pepper

Instructions:

1. Roast garlic in olive oil in the oven at 350°F for 45 minutes; let it cool and squeeze out the roasted garlic.
2. Boil peeled potatoes in salted water until tender.
3. Mash potatoes and combine with roasted garlic, sour cream, butter, salt, and white pepper.
4. Whip in a mixer bowl until smooth, adding cream or milk to adjust consistency.

Roasted Carrots:

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• Kosher salt and freshly ground black pepper (to taste)
• 1 (16-ounce) package carrots (cut into pieces)
• 2 tablespoons chopped parsley leaves

Instructions:

1. Preheat oven to 450 degrees F; lightly oil a baking sheet.
2. Whisk together olive oil, honey, maple syrup, garlic and onion powder, thyme, and oregano in a small bowl.
3. Toss carrots in the olive oil mixture and spread on the baking sheet.
4. Bake for 15-18 minutes, stirring occasionally, until tender.
5. Serve immediately, garnished with chopped parsley if desired.