There is something mighty comforting about a slow cooker supper that asks very little of you and still comes out tasting like you tended it all day. This simple Labor Day meal leans on the thrifty goodness of beef sliders, canned sauerkraut, onion, mustard, and a splash of broth to make a hearty, old-fashioned supper with that sweet-sour flavor folks come back for. It has the spirit of those practical Midwestern meals that made use of what was on hand, and by supper time the whole house smells like somebody’s been cooking from the family playbook.
This dish is especially good with buttered potatoes, mashed potatoes, or egg noodles to soak up the tangy juices. If you want to round it out for a holiday table, serve it with green beans, baked beans, corn on the cob, or a chilled cucumber salad. A basket of rye bread or soft dinner rolls alongside makes it feel even more like a full gathering meal.
Slow Cooker Poor Man’s Labor Day Supper
Servings: 6
Ingredients
2 pounds frozen raw beef slider patties
Directions
1. Lightly grease the slow cooker insert if desired. Spread the frozen beef slider patties in an even layer in the bottom of the slow cooker.
2. Scatter the sliced onion over the beef, then spread the sauerkraut evenly across the top.
3. Stir the mustard into the beef broth, then pour it over the sauerkraut layer.
4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the beef is fully cooked and tender and the onions are soft.
5. Gently spoon the beef, sauerkraut, onions, and juices onto plates and serve hot with potatoes, noodles, or bread.
Variations & Tips
Add caraway flavor: If your family likes that old-world flavor with sauerkraut, stir in 1 teaspoon caraway seeds with the broth and mustard. It gives the whole pot a deeper cabbage-and-beef character without adding much fuss.
Make it milder: For a gentler tang, rinse the sauerkraut briefly before adding it to the slow cooker. That little step softens the sharpness and makes the dish more appealing for folks who are not big sauerkraut eaters.
Stretch the meal: To feed a few extra people, tuck peeled potato chunks around the beef before adding the onion and kraut. They cook right in the juices and make the supper go further, which is never a bad trick on a holiday weekend.
Watch the salt: Since canned sauerkraut and broth can both be salty, it is best to wait until the end before tasting and adding any extra seasoning. Most times, this dish has plenty of flavor all on its own.
For easier serving: If the patties release a lot of liquid, use a slotted spoon for serving and spoon a little juice over the top afterward. That way each plate gets the good flavor without turning soupy.
