Dump a raw beef ribeye roast in the slow cooker and 3 simple everyday ingredients to get a meal so incredibly tender that your husband will be begging for more every week.

There is something mighty comforting about a slow cooker doing the lion’s share of the work, especially when a good beef roast is involved. This 4-Ingredient Slow Cooker Patriot Day Special is the kind of plainspoken, dependable supper that fits right into a busy week and still feels a little special at the table. Using a ribeye roast gives you rich beefy flavor, and with just a few everyday pantry helpers, it cooks down into tender slices and spoon-soft bites that feel like Sunday dinner without all the fuss.

Serve this roast with mashed potatoes, buttered egg noodles, or simple white rice to catch all that savory juice. On the side, green beans, glazed carrots, or corn make it feel like a full Midwestern meal, and a basket of warm rolls is always welcome for sopping up the broth. If you want to keep things easy, a crisp side salad balances the richness nicely.

4-Ingredient Slow Cooker Patriot Day Special

Servings: 6 to 8

Finished sliced beef ribeye roast on a platter with savory juices

Ingredients

1 raw beef ribeye roast, about 3 to 4 pounds
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
1 cup beef broth

Beef roast, onion soup mix, mushroom soup, and broth

Directions

1. Place the raw ribeye roast in the bottom of your slow cooker.

Raw ribeye roast placed in a slow cooker

2. In a bowl, stir together the onion soup mix, cream of mushroom soup, and beef broth until combined, then pour the mixture over the roast.

Savory soup mixture poured over roast in slow cooker

3. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is very tender and slices easily with a fork.

Fully cooked tender beef roast in slow cooker juices

4. Transfer the roast to a cutting board, let it rest for 10 minutes, then slice or shred and serve with the cooking juices spooned over the top.

Plated sliced beef roast with mashed potatoes and green beans

Variations & Tips

For extra gravy: If you like more sauce on the table, remove the cooked roast and whisk 1 to 2 tablespoons of cornstarch with a little cold water, then stir it into the hot cooker juices. Cover and cook a few minutes more until thickened.

Add vegetables: Tuck peeled carrots, halved small potatoes, or onion wedges around the roast before cooking for an easy all-in-one supper. They soak up that beefy flavor and make the meal stretch a little farther.

Best slicing tip: For neat slices, let the roast rest before cutting and use a sharp knife across the grain. If it turns out extra tender, go right ahead and shred it for open-faced sandwiches or hot beef over toast.

Salt awareness: Onion soup mix and broth can both be salty, so it is best to taste the cooking juices before adding any extra salt at the end. A low-sodium broth works well if you want a little more control over the seasoning.