This 3-Ingredient Slow Cooker Autumn Sunday Beef is the kind of low-effort dinner that tastes like it simmered under close supervision all day, even though the slow cooker handles nearly everything for you. Using shredded boneless short ribs gives the dish a rich, spoon-tender texture, while the pared-down ingredient list keeps it practical for busy weekends and cozy cold-weather meals. It is a smart recipe to keep in rotation when you want deep, savory flavor with almost no prep.
Serve this beef over mashed potatoes, buttered egg noodles, creamy polenta, or steamed rice so none of the sauce goes to waste. It also works well tucked into toasted sandwich rolls, spooned over roasted sweet potatoes, or paired with simple green beans or a crisp salad to balance the richness.
3-Ingredient Slow Cooker Autumn Sunday Beef using Shredded Boneless Short Ribs
Servings: 6
Ingredients
3 pounds boneless beef short ribs
1 packet dry onion soup mix, about 1 ounce
1 cup prepared chili sauce
Directions
1. Pat the boneless short ribs dry and place them in an even layer in the slow cooker.
2. Sprinkle the onion soup mix evenly over the meat, then pour the chili sauce over the top.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and easy to shred.
4. Shred the beef directly in the slow cooker with two forks, then stir it well so all the meat is coated in the sauce.
5. Serve hot over your favorite side and spoon extra sauce over the top.
Variations & Tips
Make It Sweeter: If you like a slightly sweeter sauce, stir in 1 to 2 tablespoons of brown sugar during the last hour of cooking. This softens the tang of the chili sauce and gives the dish more of that takeout-style finish.
Add Aromatics: Even though the recipe is built around three ingredients, a sliced onion or a few cloves of garlic can go into the slow cooker without changing the method. They melt into the sauce and add a little more depth.
Best Texture Tip: Boneless short ribs have plenty of marbling, which is exactly what keeps the shredded beef moist. If there is excess fat in the cooker at the end, skim a little off before stirring the meat back into the sauce.
Serving Leftovers: Leftover beef reheats beautifully and can be turned into sandwiches, sliders, rice bowls, or stuffed baked potatoes. Store it in the sauce so the meat stays tender.
Freezer Tip: Let the beef cool completely, then pack it into freezer-safe containers with some of the sauce. It can be frozen for up to 3 months and reheated gently on the stove or in the microwave.