5-Ingredient Slow-Cooked Roast

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Description

This 5-Ingredient Slow-Cooked Roast is the ultimate comfort meal—tender, juicy, and packed with flavor, yet unbelievably easy to prepare. With just a handful of ingredients and a slow cooker, you can create a hearty, melt-in-your-mouth roast that’s perfect for family dinners, holidays, or busy weekdays. The slow cooking method allows the meat to become fork-tender while soaking in rich flavors, leaving you with a dish that tastes like you spent hours in the kitchen.

Ingredients For 5-Ingredient Slow-Cooked Roast

  • 3–4 lb beef chuck roast (or rump roast)

  • 1 packet onion soup mix (or beefy onion soup mix)

  • 1 can (10.5 oz) cream of mushroom soup

  • 1 cup beef broth

  • 4–5 medium carrots, cut into chunks (optional but recommended)

Instructions

  1. Place the beef roast in the slow cooker.

  2. Sprinkle the onion soup mix evenly over the roast.

  3. Spread the cream of mushroom soup over the top.

  4. Pour the beef broth around the roast.

  5. Add carrots around the meat (if using).

  6. Cover and cook on low for 8–10 hours or high for 5–6 hours, until the roast is fork-tender.

  7. Shred the meat slightly before serving, spooning the savory gravy over each portion.

Notes

  • You can substitute cream of mushroom soup with cream of celery or cream of chicken if desired.

  • For extra depth, sear the roast in a skillet before placing it in the slow cooker.

  • This recipe pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the flavorful gravy.

Tips

  • Add 3–4 potatoes, cut into chunks, to make it a complete one-pot meal.

  • If you prefer a thicker gravy, remove some liquid at the end and stir in 1 tbsp cornstarch mixed with 2 tbsp water, then cook on high for 10–15 minutes until thickened.

  • Leftovers reheat beautifully and can even be used for roast beef sandwiches.

Servings

  • Serves: 6–8 people

Nutritional Information (per serving, approx. with carrots)

  • Calories: 385

  • Protein: 32g

  • Carbohydrates: 9g

  • Fat: 25g

  • Fiber: 2g

  • Sodium: 850mg

(Values may vary depending on the cut of beef and soup brands used.)

Health Benefits

  • High in Protein: Great for muscle repair and energy.

  • Iron-Rich: Supports healthy blood circulation.

  • Slow-Cooked Method: Preserves nutrients while making the meat tender and easy to digest.

  • Carrots (if added): Provide antioxidants and Vitamin A for eye health.

Q & A

Q1: Can I use a different cut of meat?
Yes! Chuck roast works best, but rump roast or brisket also work well in this recipe.

Q2: Can I cook it overnight?
Yes, cook on low for 8–10 hours—perfect to start before bedtime or in the morning before work.

Q3: Can I make this in an oven instead of a slow cooker?
Yes, cover tightly in a Dutch oven and bake at 300°F (150°C) for 3–4 hours, until tender.

Q4: How do I store leftovers?
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Q5: Can I make this recipe healthier?
You can use reduced-sodium broth and low-fat cream of mushroom soup to lighten it up.

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