There is something mighty satisfying about setting a roast in the slow cooker before the first kickoff and knowing the house will smell wonderful all through the game. This 4-Ingredient Slow Cooker Kickoff Sunday Roast is the kind of simple, sturdy meal that fits right into a Midwestern kitchen: a thick-sliced top round roast, a few pantry staples, and enough time to turn a lean cut into tender, savory beef made for piling onto sandwich buns. It is fuss-free, hearty, and just the thing when a crowd drifts through the kitchen looking for something warm and filling.
Serve this roast with soft sandwich rolls or sturdy slices of bread so folks can make au jus-dipped sandwiches, and set out pickles, sliced onions, provolone, or horseradish sauce for a little extra zip. If you want to round out the table, potato wedges, kettle chips, baked beans, coleslaw, or a simple relish tray all fit the game day spirit nicely.
4-Ingredient Slow Cooker Kickoff Sunday Roast
Servings: 8
Ingredients
1 thick-sliced top round roast, about 3 to 4 pounds
Directions
1. Place the thick-sliced top round roast in the slow cooker.
2. Sprinkle the onion soup mix evenly over the roast, then pour in the beef broth and add the pepperoncini peppers along with 2 to 3 tablespoons of their juice.
3. Cover and cook on low for 7 to 8 hours, or until the beef is very tender and easily pulls apart with a fork.
4. Transfer the roast to a cutting board and slice or shred it, then return some of the meat to the juices to keep it moist. Serve hot on rolls or bread with the cooking juices for dipping if you like.
Variations & Tips
For richer flavor: If you have a few extra minutes, brown the roast in a hot skillet before putting it in the slow cooker. That extra color gives the finished beef a deeper, roastier taste.
For sandwich lovers: Toast the rolls lightly and add provolone or mozzarella before piling on the hot beef. The melted cheese and juices make these sandwiches especially good by halftime.
For a little more tang: Add a few extra pepperoncini peppers or a splash more of the brine near the end of cooking. It brightens the beef without making it overly spicy.
For easier slicing: Let the roast rest 10 minutes before cutting if you want neat slices. If you prefer a more casual sandwich filling, shred it right into the juices and spoon it onto buns.
