This three-ingredient slow cooker roast is the kind of low-effort dinner that earns a permanent place in cool-weather cooking. A beef mock tender roast benefits especially well from long, gentle heat, which transforms this lean, hardworking cut into tender, shreddable meat with deep flavor and a rich pan sauce. It is an ideal choice for a fall weekend when you want supper mostly handled while you are out enjoying the day.
Serve this roast over mashed potatoes, buttered egg noodles, creamy polenta, or steamed rice to catch all of the dark, savory juices. For balance, add a simple green vegetable such as roasted green beans, buttered carrots, or a crisp salad, and if you like, set out crusty bread to mop up the glaze-like sauce from the slow cooker.
3-Ingredient Slow Cooker Autumn Evening Magic
Servings: 6
Ingredients
1 raw beef mock tender roast, about 2 1/2 to 3 pounds
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10 1/2 ounces
Directions
1. Place the beef mock tender roast in the slow cooker. Sprinkle the dry onion soup mix evenly over the top, then spread the condensed cream of mushroom soup over the roast to coat it.
2. 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 pulls apart easily with a fork.
3. Shred or slice the beef, stir it into the cooking juices, and serve hot with the sauce spooned over the top.
Variations & Tips
Add a little liquid if needed: Most roasts will release enough moisture as they cook, especially once the soup begins to warm, but if your slow cooker runs hot or your roast is especially lean, add 1/4 cup water or low-sodium beef broth around the sides so the sauce loosens properly.
For deeper flavor: If you have a few extra minutes, brown the roast in a skillet with a little oil before adding it to the slow cooker. This is not necessary, but it adds a more developed, savory flavor to the finished dish.
Make it into gravy: After cooking, remove the meat and whisk the sauce until smooth. If you want a thicker finish, transfer the juices to a saucepan and simmer for a few minutes before serving over the shredded beef.
Best ways to use leftovers: Leftover beef is excellent piled onto sandwich rolls, spooned over baked potatoes, or tucked into buttered noodles the next day. The flavor tends to deepen overnight, making it even better for a second meal.