There is something mighty satisfying about turning just a few humble ingredients into a supper that tastes like it came from a good little country restaurant. This 3-Ingredient Slow Cooker Weekend Warrior Beef leans on the deep, beefy flavor of chuck eye roast and the patient magic of a slow cooker to make tender, juicy shreds perfect for a busy weekend or an easy Sunday meal. It is the kind of practical Midwestern cooking that lets time do most of the work while the house fills with that savory smell that calls everybody to the table.
This beef is wonderful piled over mashed potatoes, buttered egg noodles, or hot rice so none of those rich juices go to waste. If you want to keep things simple, serve it with green beans, roasted carrots, or a crisp little side salad for balance. It also makes fine sandwiches on toasted buns with pickles on the side, which is how leftovers often disappear fastest around here.
3-Ingredient Slow Cooker Weekend Warrior Beef using Shredded Chuck Eye Roast
Servings: 6
Ingredients
3 to 4 pounds chuck eye roast
Directions
1. Place the chuck eye roast in the bottom of a 5- to 7-quart slow cooker.
2. Sprinkle the dry onion soup mix evenly over the roast, then pour the beef broth around and over the meat.
3. Cover and cook on low for 8 to 10 hours, until the beef is very tender and easily pulls apart with a fork.
4. Shred the beef right in the slow cooker with two forks, toss it well in the juices, and serve hot.
Variations & Tips
For richer flavor: If you have a few extra minutes, brown the roast in a hot skillet before adding it to the slow cooker. This is not necessary, but it gives the finished beef a deeper, roastier taste.
To adjust the salt: Onion soup mix can be fairly salty, so choose a lower-sodium beef broth if you can. If your drippings seem strong, stir in a splash of water before serving.
For sandwich night: Pile the shredded beef onto toasted sandwich buns and add provolone, Swiss, or a spoonful of the juices for dipping. It turns into a hearty hot sandwich that feels special with hardly any extra work.
For make-ahead meals: This beef keeps well in the refrigerator for up to 4 days and reheats beautifully with a little of its juice. It also freezes nicely, so tuck away a portion for a busy weekday supper.
