There is something mighty comforting about a big chuck roast easing itself tender in the slow cooker all day, filling the house with that deep, savory smell that promises supper will be worth the wait. This kind of recipe belongs to the practical country kitchen school of cooking, where a few inexpensive pantry staples can turn a humble cut of beef into something rich enough to make folks lean back in their chairs and ask what on earth you put in it. It is simple, dependable, and just right for busy days when you want supper to take care of itself.
This roast is lovely served over mashed potatoes, buttered egg noodles, or plain white rice so none of that dark, flavorful gravy goes to waste. On the side, green beans, glazed carrots, corn, or a simple salad all fit nicely, and if you have a pan of biscuits or a piece of warm crusty bread nearby, you will be glad to have it for sopping up every last spoonful.
4-Ingredient Slow Cooker Rich Beef Roast
Servings: 6
Ingredients
1 whole chuck roast, 3 to 4 pounds
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 whole chuck roast in the bottom of the slow cooker insert.
2. In a bowl, stir together the dry onion soup mix, cream of mushroom soup, and beef broth until combined.
3. Pour the mixture over the roast, cover, and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beef is fork-tender.
4. Transfer the roast to a platter, spoon the gravy over the top, and serve hot.
Variations & Tips
For deeper flavor: If you have a few extra minutes, brown the chuck roast in a hot skillet with a little oil before putting it in the slow cooker. That step is not necessary, but it does add a little more richness and color to the finished gravy.
For a thicker gravy: If the sauce seems a bit thin for your liking at the end, remove the roast and whisk 1 to 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir that into the hot liquid in the cooker, cover, and cook on high for 10 to 15 minutes until thickened.
To make it a full meal: Add peeled carrots and halved small potatoes around the roast during the last 3 to 4 hours of cooking on low. They will soak up that savory broth and turn this into a one-pot supper.
Leftover idea: Shred the extra beef and tuck it into sandwich rolls, spoon it over toast, or stir it into egg noodles the next day. This is one of those roasts that seems to taste even better after resting overnight in its own gravy.