This slow cooker 4-ingredient sun dried tomato beef roast is the kind of dish that quietly steals the show at a family gathering. My sister first brought it to our Mother's Day brunch years ago, and now Mom insists it has a place on the table every single year. It reminds me of the simple, hearty roasts we grew up with here in the Midwest, but that tangy tomato gravy gives it a little sparkle that feels special enough for a holiday. With only four ingredients and an easy slow-cooker method, it’s a practical recipe for busy mornings, yet the deep flavor tastes like you fussed all day.
Serve this tender shredded beef piled over buttery mashed potatoes, egg noodles, or simple white rice so that rich, tangy tomato gravy can soak in. For a brunch spread, tuck the meat and sauce into soft dinner rolls or split biscuits, and set out a bowl of the gravy on the side for spooning. A crisp green salad or steamed green beans balances the richness, and something bright—like a fruit salad or citrus wedges—keeps the plate from feeling too heavy. Leftovers make wonderful open-faced sandwiches the next day.
Slow Cooker Sun Dried Tomato Beef RoastServings: 6-8
Ingredients
3 to 3 1/2 pounds beef chuck roast, excess fat trimmed
1 (8.5-ounce) jar sun dried tomatoes in oil, chopped, with all the oil
1 (10.5- to 10.75-ounce) can condensed tomato soup
1 (1-ounce) packet dry Italian salad dressing and seasoning mix
Directions
Place the beef chuck roast in the bottom of a 5- to 7-quart slow cooker. If one side has more visible fat, place that side facing up so it can baste the meat as it cooks.
In a medium bowl, stir together the chopped sun dried tomatoes along with all the oil from the jar, the condensed tomato soup (do not add water), and the dry Italian seasoning mix until well combined. This will look like a thick, tangy tomato sauce.
Pour the tomato mixture evenly over the roast, spreading it so the meat is mostly covered. Use a spatula to scrape every bit of the mixture into the slow cooker—those tomato pieces and seasoned oil are what make the gravy so flavorful.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork. Cooking on LOW will give you the most tender, shreddable meat.
Once the roast is fork-tender, use two forks to shred the beef directly in the slow cooker, pulling it into bite-sized pieces. Stir the shredded meat well so it soaks up the deep reddish-brown tomato gravy, making sure the sun dried tomato pieces and herbs are evenly distributed throughout.
Taste the beef and gravy and adjust if needed with a pinch of salt or a splash of water if the sauce is thicker than you like. Keep the slow cooker on WARM until ready to serve, stirring occasionally so the top doesn’t dry out.
To serve, spoon the fork-tender shredded beef and plenty of that tangy tomato gravy over your choice of mashed potatoes, noodles, or rolls. Garnish with a sprinkle of dried or fresh Italian herbs if you like, though it’s delicious just as it is.
Variations & Tips
If you prefer a slightly creamier gravy for brunch, stir in 1/4 to 1/2 cup of heavy cream or half-and-half during the last 15 minutes of cooking and let it warm through before serving. For a little heat, add a pinch of crushed red pepper flakes to the tomato mixture before pouring it over the roast. If you don’t have Italian seasoning mix, you can substitute 2 to 3 teaspoons of a dried herb blend such as basil, oregano, and parsley plus 1 teaspoon garlic powder and 1 teaspoon onion powder, though that will technically add more than four ingredients. For a leaner option, you can use a bottom round roast instead of chuck, but the meat may be a bit less rich and not quite as fall-apart tender; in that case, cook on LOW and allow the full cooking time. If the sun dried tomatoes you have are dry-packed instead of in oil, soften them first by soaking in warm olive oil for 20 to 30 minutes, then use both the tomatoes and the oil in the recipe. Food safety tips: Always start with a fully thawed roast; do not put a frozen roast directly into the slow cooker, as it will spend too long in the temperature “danger zone.” Keep the slow cooker covered while cooking to maintain a safe, even temperature. Use a meat thermometer if you’re unsure—beef should reach at least 145°F, though for shredding you’ll typically be well above that. Promptly refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat only the portion you plan to eat to at least 165°F before serving.
