There is something mighty comforting about setting a hearty roast in the slow cooker on the first cool day of fall and letting supper take care of itself. A beef arm roast is an old-fashioned, budget-friendly cut that turns tender and rich with a long, gentle cook, and with just a handful of pantry staples, it becomes the kind of meal that fills the house with the smell of home. This is the sort of plain, dependable Midwestern supper that has fed families well for generations, especially when the garden is winding down and everybody is ready for something warm and filling.
Serve this roast with buttery mashed potatoes, egg noodles, or a scoop of creamy polenta to catch all that savory gravy. A side of green beans, glazed carrots, or simple buttered corn fits right in, and if you have a loaf of crusty bread or a pan of biscuits nearby, you will be glad to have it on the table for sopping up the juices.
5-Ingredient Slow Cooker First Day of Fall Favorite
Servings: 6
Ingredients
1 raw beef arm roast, about 3 to 4 pounds
1 packet dry onion soup mix
1 can cream of mushroom soup, 10.5 ounces
1 cup beef broth
1 pound baby potatoes
Directions
1. Place the baby potatoes in the bottom of the slow cooker, then set the raw beef arm roast right on top.
2. In a medium bowl, stir together the onion soup mix, cream of mushroom soup, and beef broth until smooth.
3. Pour the soup mixture evenly over the roast and potatoes, covering the top as much as you can.
4. Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the beef is fork-tender and the potatoes are soft.
5. Transfer the roast to a platter, spoon the potatoes alongside, and ladle the cooking juices over everything before serving.
Variations & Tips
Add carrots: If you want a little more color and sweetness, tuck in 4 to 5 peeled carrots around the roast before cooking. They make this feel even more like the kind of Sunday pot roast many of us grew up with.
For deeper flavor: If you have a few extra minutes, brown the roast in a hot skillet before putting it in the slow cooker. It is not necessary, but that little bit of caramelization gives the gravy a deeper, roastier taste.
Thicken the gravy: For a thicker finish, remove the cooked roast and potatoes, then whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot juices in the slow cooker. Cover and cook on high for another 10 to 15 minutes until the gravy thickens.
Make it mushroomier: Stir in a handful of sliced fresh mushrooms around the roast if your family likes them. They cook down beautifully and make the sauce taste even richer.
Slice or shred: This roast can be served in neat slices if it holds together, or shredded with two forks for a more casual supper. Either way, make sure every serving gets a spoonful of that gravy.