This 4-Ingredient Slow Cooker Reunion Roast is the kind of comforting main dish that makes a table go quiet for a minute because everyone is too busy enjoying their first bite. Using thick-sliced shoulder clod gives you hearty, beefy pieces that turn tender in the slow cooker, and the simple gravy-like sauce brings everything together with hardly any fuss. It is a wonderful recipe for reunions, Sunday suppers, or any busy day when you want a home-cooked meal waiting for you.
Serve this roast over mashed potatoes, buttered noodles, or fluffy rice so none of that rich sauce goes to waste. A simple green bean side, sweet corn, or a crisp garden salad balances the meal nicely, and warm dinner rolls are always welcome for mopping up the extra gravy on the plate.
4-Ingredient Slow Cooker Reunion Roast using Thick-Sliced Shoulder Clod
Servings: 6
Ingredients
3 pounds thick-sliced shoulder clod beef
1 packet dry onion soup mix, about 1 ounce
1 can cream of mushroom soup, 10.5 ounces
1 cup beef broth
Directions
1. Lightly coat the inside of your slow cooker if needed, then arrange the thick-sliced shoulder clod in an even layer in the bottom.
2. In a medium bowl, whisk together the dry onion soup mix, cream of mushroom soup, and beef broth until smooth.
3. Pour the sauce over the beef, making sure the slices are well coated.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
5. Carefully transfer the beef to a serving platter or plates, spoon the sauce over the top, and serve hot with mashed potatoes or your favorite side.
Variations & Tips
For extra savory gravy: If you like a deeper, richer sauce, stir in a small splash of Worcestershire sauce before cooking. It keeps the ingredient list simple but adds a little extra beefy flavor that tastes wonderful over potatoes.
For picky eaters: Slice or shred the finished beef into smaller bite-size pieces before serving. Kids and hesitant eaters often enjoy it more when the meat is easier to manage and well coated in the mild, creamy gravy.
To thicken the sauce: If you want a thicker gravy at the end, remove the cooked beef and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the hot sauce in the slow cooker. Cover and cook on high for 10 to 15 minutes until it thickens.
Make it a full meal: You can add peeled carrots or small potatoes around the beef for the last few hours of cooking if your slow cooker has room. They soak up the sauce beautifully and make dinner feel even more special with very little extra work.