This 3-ingredient slow cooker beef is the kind of hearty, no-fuss supper that makes a busy day feel a whole lot easier. Using a shredded shoulder clod roast gives you rich, beefy flavor and a beautifully tender texture after a long, gentle cook, while the simple buttery sauce turns into pure comfort food. It is the sort of dependable family meal that feels special enough for Sunday dinner but easy enough for an ordinary weekday.
Serve this savory beef over mashed potatoes, buttered noodles, or fluffy rice so none of that delicious sauce goes to waste. It is also wonderful with roasted carrots, green beans, a crisp side salad, or warm dinner rolls, and leftovers tuck nicely into sandwich buns for an easy lunch the next day.
3-Ingredient Slow Cooker Harvest Season Beef using Shredded Shoulder Clod Roast
Servings: 6
Ingredients
3 to 4 pounds beef shoulder clod roast
Directions
1. Place the beef shoulder clod roast into a 6-quart slow cooker.
2. Sprinkle the dry onion soup mix evenly over the top of the roast, then lay the sliced butter across the meat.
3. Cover and cook on low for 8 to 10 hours, or until the beef is very tender and pulls apart easily with a fork.
4. Shred the beef right in the slow cooker and toss it gently in the buttery onion sauce before serving.
Variations & Tips
For extra savory flavor: Add a splash of low-sodium beef broth if you would like a little more sauce in the slow cooker. This is especially nice if you plan to serve the beef over potatoes or noodles.
For picky eaters: Shred the beef very finely so it blends into the sauce more smoothly. Serving it over mashed potatoes or tucked into soft sandwich buns can make it even more family-friendly.
To keep the beef tender: Cook on low whenever possible instead of high. A longer, gentler cook gives the shoulder clod roast time to soften properly and develop that fork-tender texture.
Easy add-ins: If you do not mind moving beyond the 3-ingredient version, mushrooms, carrots, or a sliced onion can be added to the slow cooker for a fuller one-pot meal.
