There is something mighty comforting about setting a whole chuck roast in the slow cooker early in the day and letting supper take care of itself. This kind of meal has deep roots in practical country cooking, where a well-marbled roast, a handful of pantry staples, and a little patience could feed a table full of hungry folks with hardly any fuss. With just 7 ingredients, this weekend beef supper turns simple into memorable, giving you tender slices and savory juices that taste like you worked far harder than you truly did.
This roast is wonderful served with mashed potatoes, buttered egg noodles, or a pile of fluffy rice to catch every bit of the rich cooking liquid. If you want to round out the plate, add glazed carrots, green beans, roasted onions, or a crisp cabbage slaw for a little freshness against the hearty beef. A basket of warm rolls or cornbread on the side never goes unappreciated either.
7-Ingredient Slow Cooker Weekend Beef Supper
Servings: 6 to 8
Ingredients
1 whole chuck roast, 4 to 5 pounds
1 medium yellow onion, sliced
4 carrots, peeled and cut into large pieces
1 packet dry onion soup mix, about 1 ounce
1 cup beef broth
2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
Directions
1. Scatter the sliced onion and carrot pieces across the bottom of a 6- to 7-quart slow cooker, then set the whole chuck roast right on top.
2. In a small bowl, stir together the onion soup mix, beef broth, and Worcestershire sauce. Pour the mixture evenly over the roast.
3. Cover and cook on low for 8 to 10 hours, or until the beef is fork-tender and easy to pull apart at the edges.
4. Carefully transfer the roast and vegetables to a serving platter and keep warm. Skim excess fat from the cooking liquid if needed.
5. In a small cup, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the hot cooking liquid in the slow cooker, cover, and cook on high for 10 to 15 minutes until the gravy thickens slightly.
6. Slice or pull the beef into large pieces, arrange it with the carrots and onions, and spoon the gravy over the top before serving.
Variations & Tips
Add potatoes: If you want a full one-pot meal, tuck 4 to 5 peeled potatoes around the roast at the beginning of cooking. They will soak up the beefy juices and make the supper even heartier.
For deeper flavor: If you have a few extra minutes, brown the chuck roast in a hot skillet before placing it in the slow cooker. That little bit of caramelization adds an old-fashioned roast taste that reminds me of Sunday dinners from years ago.
Make it shred-style: Cook the roast until it falls apart completely, then shred it into the gravy instead of slicing. It is especially good spooned over egg noodles or piled onto sandwich rolls the next day.
Watch the salt: Onion soup mix and broth can vary quite a bit, so taste the gravy before adding any extra seasoning. Many times it needs nothing more at all.
Best leftovers: Leftover beef keeps beautifully in its juices in the refrigerator for up to 3 days. Rewarm it gently on the stove or in the microwave with a spoonful of gravy so it stays tender.