There is something mighty comforting about a slow cooker roast waiting on you after a long Sunday morning, and this 4-ingredient version is the kind of simple supper Midwestern home cooks have leaned on for generations. Thick-sliced blade roast turns beautifully tender with hardly any fuss, and the savory juices mingle into a rich gravy that tastes like you worked far harder than you did. When the weather cools or the family is gathering, this is the sort of meal that fills the house with the smell of supper and brings everybody to the table right on time.
Serve this roast with mashed potatoes, buttered egg noodles, or a scoop of creamy polenta to catch every bit of that gravy. On the side, green beans, glazed carrots, corn, or a simple lettuce salad fit right in, and if you have a pan of biscuits or a loaf of soft sandwich bread, nobody will leave a drop behind.
4-Ingredient Slow Cooker Sunday Dinner Roast
Servings: 4 to 6
Ingredients
2 1/2 to 3 pounds thick-sliced beef blade roast
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10 1/2 ounces
1 cup beef broth
Directions
1. Place the thick-sliced blade roast in the bottom of a slow cooker.
2. In a medium bowl, stir together the onion soup mix, cream of mushroom soup, and beef broth until mostly smooth.
3. Pour the soup mixture over the roast, cover, and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the meat is fork-tender.
4. Carefully transfer the roast to a serving plate. Stir the gravy in the slow cooker, spoon it over the meat, and serve hot.
Variations & Tips
For deeper flavor: If you have a few extra minutes, brown the blade roast in a hot skillet with a little oil before putting it in the slow cooker. It is not necessary, but that little bit of color gives the finished gravy an even richer taste.
To thicken the gravy: If you like a thicker gravy for mashed potatoes, remove the cooked roast and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the hot cooking liquid, then cover and cook on high for 10 to 15 minutes more.
Add vegetables: Carrots, onion wedges, or halved small potatoes can go right into the slow cooker around the roast. They will soak up all that savory flavor and turn this into a full one-pot supper.
Leftover tip: Any leftover roast makes wonderful hot beef sandwiches the next day. Just warm the meat gently in the gravy and spoon it over bread, toast, or leftover mashed potatoes for an easy supper.