Crockpot mystery roast beef has a secret ingredient inside. You’ll never guess what it is, but the chunks of beef roast and savory gravy are perfect served over mashed potatoes, rice, or egg noodles.
There is just something about slow cooking meat in a tasty gravy that makes it super comforting. This mystery roast is no exception, it is every bit as good as it looks.
I love church and community cookbooks. You just know there are some treasures in those pages.
People only submit their finest recipes, the ones they are known for taking to carry-ins or bringing to parties. If you are lucky enough to find an older one, you are super lucky.
There are usually some real gems in there. Some that were all the rage during a certain era, but fell out of favor.
I was thumbing through one of those books when the recipe for mystery roast caught my eye. It was chunks of beef slow cooked in a Dutch oven for 3 hours without peeking.
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However, it wasn’t the cooking method that caught my eye, it was one of the ingredients in the sauce. The beef was simmered in a mix of mushroom soup, onion soup mix, mushrooms, and ginger ale.
That’s right, ginger ale with beef. I just had to give it a go.
Instead of braising it for 3 hours in the oven, I just adapted the recipe for a crockpot. That’s a little easier and I feel better leaving the house with the slow cooker going than the oven.
The results were every bit as delicious and comforting as you would want for them to be. The beef was tender and the gravy was so good on some mashed potatoes.
Glenda Smith, who submitted the recipe to the cookbook, suggested that Sprite also works well. I couldn’t pick out the flavor, so probably any white soda would do.
Crockpot Mystery Roast Beef
Ingredients
- 3 pounds beef roast
- 10.5 ounces cream of mushroom soup
- 6.5 ounces canned mushrooms drained
- 1 ounce package dry onion soup mix
- 1½ cups ginger ale or other white soda
Instructions
- Cut 3 pounds beef roast into 1 inch cubes.3 pounds beef roast
- Put the meat into your crockpot and add the 10.5 ounces cream of mushroom soup, 6.5 ounces canned mushrooms, 1 ounce package dry onion soup mix, and 1½ cups ginger ale. Cook on low for 6-8 hours.10.5 ounces cream of mushroom soup, 6.5 ounces canned mushrooms, 1 ounce package dry onion soup mix, 1½ cups ginger ale
- Stir and serve over mashed potatoes, rice, or egg noodles.
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This is perfect comfort food!