Variations & Tips
• Mushroom & Onion Beef: Add 2 cups sliced mushrooms (button or cremini) to each slow cooker batch before cooking. They’ll release moisture and soak up the gravy, giving you a rich, almost stroganoff-style vibe.• Herby Pot Roast Style: Swap the smoked paprika for 1 extra teaspoon dried thyme and 1 teaspoon dried rosemary. Add a few baby potatoes and carrot chunks directly to the slow cooker on cooking day for a full one-pot meal.• Creamy Beef & Gravy: After thickening the gravy, stir in 1/2–1 cup sour cream or heavy cream for a silky, creamy sauce. This is especially good over egg noodles or mashed potatoes.• Lower-Sodium Option: Use low-sodium beef broth and soy sauce, and reduce or skip the added salt at first. You can always add more salt at the end of cooking once you’ve tasted the finished gravy.• Gluten-Free Version: Use a gluten-free soy sauce (like tamari) and make sure your beef broth is certified gluten-free. The cornstarch slurry is already gluten-free, so no changes needed there.• Extra Veggie Boost: Toss in frozen peas, green beans, or mixed veggies during the last 30–45 minutes of slow cooking. They’ll warm through without turning mushy and make it feel more like a complete meal.• Portioning Tip for Busy Weeks: If you cook one bag and realize it makes more than you need, portion the cooked beef and gravy into smaller containers (1–2 cups each) and freeze. These mini portions are perfect for quick lunches, baked potato toppings, or last-minute emergency dinners.• Instant Pot Adaptation: For a faster option, cook one frozen or thawed bag in an electric pressure cooker on HIGH pressure for 60 minutes with a natural release. Shred the beef, then use the sauté function to stir in the cornstarch slurry and thicken the gravy.
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