This 3-ingredient slow cooker beef is the kind of practical neighborhood recipe that gets passed from one home cook to another because it reliably turns an inexpensive roast into deeply savory, fork-tender meat with almost no effort. Using bottom round roast keeps the ingredient list simple and budget-friendly, while a long, gentle cook gives the shredded beef plenty of time to soften and soak up the rich cooking juices.
Serve this beef piled onto sandwich rolls, spooned over mashed potatoes, or tucked into baked potatoes for an easy dinner. It also works well alongside buttered egg noodles, roasted green beans, coleslaw, or a simple cucumber salad, and a spoonful of the slow cooker juices over the top brings everything together.
3-Ingredient Slow Cooker Neighborhood Beef using Shredded Bottom Round Roast
Servings: 8
Ingredients
3 to 4 pounds bottom round roast
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, about 10.5 ounces
Directions
1. Place the bottom round roast in the slow cooker and spread the condensed cream of mushroom soup over the top.
2. Sprinkle the dry onion soup mix evenly over the roast, cover, and cook on low for 8 to 10 hours or until the beef is very tender.
3. Transfer the cooked beef to a cutting board or large bowl and shred it with two forks, discarding any large pieces of fat.
4. Return the shredded beef to the slow cooker, toss it in the juices, and let it sit for 10 to 15 minutes before serving.
Variations & Tips
For richer flavor: If you have a few extra minutes, brown the roast in a skillet before adding it to the slow cooker. This is not required, but it gives the finished beef a deeper, roastier taste.
For easier shredding: Bottom round is leaner than chuck, so be sure to cook it until it is fully tender. If it resists shredding, cover it again and continue cooking for another 30 to 60 minutes.
For serving as sandwiches: Toast sturdy sandwich rolls and spoon a little of the cooking liquid over the shredded beef before piling it on. A slice of provolone or a spoonful of giardiniera makes a nice addition.
For a different soup option: Cream of celery or cream of onion soup can stand in for cream of mushroom if you want a slightly different background flavor while keeping the recipe just as simple.
For storing and reheating: Refrigerate leftovers with plenty of the juices so the meat stays moist. Reheat gently on the stove or in the microwave, and add a splash of broth if needed.