We’ve talked before about some foods tasting better than they look. A lot better. This tangy slow cooker beefis one of them. Honestly, most things that come out of the slow cooker are a little lacking in the looks department. Usually they make up for it in taste, and this easy crockpot dinner is no exception.
This recipe is adapted from the Biggest Book of Slow Cooker Recipes by Better Homes and Gardens. The original recipe was for a 3-pound roast, and had a few extra steps of searing the meat first and then finishing the sauce on the stove. I wanted to simplify it a bit, and using stew meat instead of a large roast made for a quicker cooking time. You could definitely use a beef roast instead if you want to cook it all day, and I made a note about that in the recipe.
I am always honest with you around here, so I have to say that this recipe was not my husband’s favorite. He said, “It tastes like sour cream and peas,” neither of which are his favorite things. Obviously, it did taste like sour cream and peas since those are two prominent ingredients. Don’t worry. He still managed to clean his plate, and I loved this dinner and wished we had leftovers for lunch the next day. If you like sour cream and peas, I think you’ll love it too!