This slow cooker poor man August hash is the kind of practical, budget-friendly supper that turns a few pantry and freezer staples into something hearty and comforting. Built around beef chuck steaks, cream of asparagus soup, potatoes, and onions, it has the spirit of old-fashioned American slow cooker cooking: simple ingredients, very little hands-on work, and a rich gravy that develops as everything cooks together.
Serve this with steamed green beans, buttered corn, or a crisp cucumber salad to balance the richness of the beef and sauce. Warm dinner rolls or thick slices of sandwich bread are especially good for soaking up the savory asparagus-cream gravy, and a spoonful of prepared horseradish or black pepper at the table gives the dish a nice lift.
Slow Cooker 4-Ingredient Poor Man August Hash
Servings: 4 to 6
Ingredients
2 frozen raw beef chuck steaks, about 1 1/2 to 2 pounds total
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray or a thin film of oil if desired for easier cleanup. Add the sliced onion to the bottom of the slow cooker to form a bed for the meat.
2. Place the frozen beef chuck steaks over the onions. Scatter the potato chunks around and partly over the beef so everything cooks in the creamy sauce.
3. Scoop the cream of asparagus soup evenly over the top of the frozen steaks and potatoes, spreading it gently so the meat is mostly covered.
4. Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours, until the beef is very tender and the potatoes are soft. Break the beef into large pieces with a spoon and stir the sauce, onions, and potatoes together before serving.
Variations & Tips
Add seasoning: If you keep a few more pantry basics on hand, a little black pepper, garlic powder, or dried thyme can make the finished dish taste fuller without changing its simple character.
Potato choice: Russets give you a softer, more rustic texture, while Yukon Gold potatoes hold their shape a bit better and make the hash feel slightly richer.
For a thicker finish: If the sauce seems a little thin at the end of cooking, remove the lid for the last 20 to 30 minutes on HIGH, or mash a few potato pieces into the gravy and stir them back in.
Make it more vegetable-forward: Stir in a handful of frozen peas or green beans during the last 20 minutes of cooking if you want a fuller one-pot meal while keeping the dish economical.
