Ranch Hand Beef

Sharon Timpe Mequon, WI

Prep. Time: 10 Minutes
Cooking Time: 4–9 Hours


  • 3–3½-lb. boneless beef chuck roast
  • 1 cup thinly sliced onions
  • 10¾-oz. can cream of celery soup
  • 4-oz. can sliced mushrooms
  • 12-oz. can beer
  • ½ cup ketchup
  • 1 large bay leaf
  • ½ tsp. salt
  • ¼ tsp. lemon pepper
  • 2 Tbsp. chopped fresh parsley, or tsp. dried parsley

Ideal Slow Cooker Size: 4-Quart


  1. Place roast in slow cooker.
  2. Combine remaining ingredients. Pour over roast.
  3. Cover. Cook on Low 7–9 hours or on Medium setting 4–6 hours, until meat is tender.
  4. Remove bay leaf.
  5. Shred roast with two forks. Mix meat through sauce.
  6. Serve on buns for sandwiches or over cooked noodles as a main dish.


  1. If you prefer a thicker sauce, stir 2 Tbsp. cornstarch into ¼ cup water. When smooth, stir into hot sauce, 15 minutes before serving.
  2. To give this dish a Mexican theme, serve the beef over tortilla chips or fritos and have bowls of shredded lettuce, diced avocado, sliced green onions, sliced ripe olives, sour cream, diced tomatoes, and shredded cheese for garnishing the meat.