There is something mighty comforting about setting a simple roast in the slow cooker in the morning and knowing supper will be ready by evening with hardly any fuss. This kind of beef supper has long been the sort of meal country families lean on when the day is full and everybody comes home hungry. A whole chuck roast turns tender and rich as it cooks low and slow, and with just a handful of pantry and freezer staples, you get a hearty meal that tastes like you worked much harder than you did.
Serve this beef supper with warm biscuits, buttered bread, or a pan of cornbread for soaking up the savory juices. Mashed potatoes are a natural fit if you want an extra hearty plate, though the potatoes in the pot may be enough all on their own. A crisp green salad, green beans, or simple cooked carrots round things out nicely, and if you have leftovers, they are just as good spooned over egg noodles the next day.
5-Ingredient Slow Cooker Family Beef Supper
Servings: 6 to 8
Ingredients
1 whole chuck roast, about 3 to 4 pounds
Directions
1. Place the whole chuck roast in the bottom of a slow cooker. Scatter the baby potatoes and baby carrots around the roast.
2. In a small bowl, stir together the onion soup mix and condensed cream of mushroom soup until combined, then spread the mixture over the top of the roast.
3. Cover and cook on low for 8 to 10 hours, or until the beef is fork-tender and the vegetables are soft. If you prefer, cook on high for 5 to 6 hours.
4. Break the beef into large chunks right in the cooker, stir gently into the juices and vegetables, and serve hot.
Variations & Tips
Make It Richer: If you keep beef broth on hand, add 1/2 cup to the slow cooker for a looser gravy and a little extra savory flavor. This is especially nice if you want more juices for spooning over potatoes or bread.
Add Onion: A sliced yellow onion tucked around the roast is a fine old-fashioned addition if you do not mind going beyond five ingredients. It melts down into the gravy and gives the whole supper even more depth.
Thicken the Gravy: If the juices seem thinner than you like, remove the meat and vegetables once done, then stir a little cornstarch slurry into the hot liquid and let it stand a few minutes before serving everything back together.
Best Cut Tip: Chuck roast is just right here because the slow cooking gives that well-worked cut time to turn meltingly tender. A leaner roast can dry out, so this is one of those recipes where a little marbling is your friend.
