Wash, peel and cut into thin slices 2 medium Russet Potatoes before placing them in a 6 Quart Slow Cooker.
Top the potatoes with 2 cups baby carrots then 1 lb beef round steak (cut into serving size pieces).
Pour 10.5 oz can beefy mushroom soup and 10.5 oz can cream of mushroom soup on top.
Sprinkle 1 oz ranch dip mix and 1 oz brown gravy mix packet on top of the soups.
Use 1/4 cup chicken broth to rinse out the can of cream of mushroom soup and drizzle over the top of your mixes.
Top with slices of Pepper Jack Cheese.
Cover and cook on low for 5-6 hours.
Stir the melted cheese into your gravy.
If your gravy isn't thick enough, tear up additional cheese slices and stir them in, cover and cook on high until the cheese is melted and stir again.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.