This recipe is very simple and fast. Also pretty tasty!
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 8 |
Ingredients
- 2 pounds flank steak
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed tomato soup
- 1 (1 ounce) package dry onion soup mix
Instructions
- Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit.
- In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
- Cover, and cook on Low for 8 to 10 hours.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 801 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and so delicious
Use onions instead of dry onion soup mix to decrease salt.
Quick preparation and tastes great.
My husband didn’t like it and only ate it after putting BBQ sauce in it. Maybe if I had used half can of tomato soup instead of a whole can that might have been better.
Wonderful sauce and fall apart meat. I will add some water to the sauce next time so there will be enough to go over potatoes and drizzle over the meat. Delicious.
This was delicious. I would not make any changes. I will make it again.
I limed the tenderness of the meat, but I didn’t jump up and down over the “gravy” like I thought I would. I will try another gravy the next time.
Made this for dinner last night and loved it!! I had to use a top round roast because I couldn’t find flank steak. I was also going to add two cans of each mushroom soup and tomato, but I’m glad I didn’t because we had enough sauce for our mashed potatoes! It’s just two of us, so if we would have had others I would probably add more. This was a big hit! Thanks for sharing!
I made this recipe as written, and it’s as easy as it gets. After 10 hours on low the sauce was just the right thickness and the flank steak was about as tender as you can get flank steak. I served it with mashed potatoes and a vegetable, and it made a really tasty meal. It had five star flavor, but the stringy & still somewhat toughness of the flank steak lost it a star. In all fairness, I have to say that a thin cut of flank steak would have helped a lot – my steak was almost an inch thick at one end. But I also think that a different, more tender cut of beef could be used with the same resulting flavor. I’ll make this one more time with carefully selected THIN flank steak. If it’s still somewhat tough, I’ll use a different cut of meat. But I’m keeping this recipe in my recipe lineup!
We loved this. I switched the Campbell’s cream of mushroom soup with Campbell’s cream of onion soup and I also added carrots to it…..I will definitely be making this again!
This sounded like a recipe my husband would love. After reading the reviews, I took a few tips I felt would work for me. I mixed the soups together and added Worcester sauce before pouring over the meat. Half of the dry soup mix was enough. Used top round for meat and seasoned with Montreal seasoning. Was even better warmed up a few days later!
I cannot believe that this has gotten less than 5 stars by anyone who followed the recipe! One of the easiest recipes to follow and absolutely delicious!
Very easy to make but I thought the meat was a little dry. When I saw the recipe I was a little confused because it says London broil but the ingredients calls for flank steak. I do th I they are the same cut of meat.
My Husband is allergic to mushrooms so I did cream of celery. OMG the meat was so tender and it tasted so wonderful.
This is an awesome recipe! I made a few changes that made it even more awesome. Turned out really good. I used Campbell’s tomato bisque and Campbell’s mushroom soup. I didn’t use the onion soup in the recipe. I sauteed a large sliced onion till it was nice and brown, seasoned the onion with salt and pepper. I browned the roast first in a fry pan in avocado oil. Seasoned the meat with Lawry’s, onion powder, garlic powder, black pepper, thyme, fresh minced jarred garlic, about a tablespoon of Worcestershire sauce., and finally a tablespoon of a beef bullion paste. I thickened the gravy with cornstarch and water. I served it with boxed Idaho mashed potatoes that I make with all milk and butter. We all loved it! You can make this with whatever cut of beef you prefer. I used a chuck roast. I made this in my Instant Pot.
Came out great but used London Broil instead of flank steak.
8 servings?! I think not! 2 lbs is FOUR servings in my wolf-raised household.
Loved it so tender will definitely be making it again
Yez
Very easy. I just mixed everything and put it over the meat. Good flavor, easy prep, tender meat. Made good leftovers too. I shredded the leftover meat and put it over noodles with the extra gravy.
Really terrific!