4-Ingredient Slow Cooker Reunion Roast
If you’re looking for a satisfying meal without spending hours in the kitchen, then the 4-Ingredient Slow Cooker Reunion Roast is perfect for you! This delicious and hearty dish combines simple ingredients to create a flavorful roast that will impress family and friends. Plus, it cooks itself while you go about your day.
Why Make This Recipe
Making this roast is not just easy; it’s also incredibly versatile. The slow cooker does all the hard work, allowing you to enjoy a tender, juicy roast without the fuss. With only four main ingredients, this recipe is budget-friendly and great for busy weeknights or cozy weekends. It’s a comforting dish that pairs well with mashed potatoes or your favorite vegetables, making it a complete meal in one pot.
How to Make 4-Ingredient Slow Cooker Reunion Roast
Ingredients
- 3 pounds thick-sliced shoulder clod beef
- 1 packet dry onion soup mix (about 1 ounce)
- 1 can cream of mushroom soup (10.5 ounces)
- 1 cup beef broth
- Worcestershire sauce (optional for extra flavor)
- 1 tablespoon cornstarch (optional for thickening)
- 1 tablespoon cold water (optional for thickening)
- Peeled carrots or small potatoes (optional for added veggies)
Directions
- Lightly coat the inside of your slow cooker if needed. Arrange the thick-sliced shoulder clod in an even layer in the bottom.
- In a medium bowl, whisk together the dry onion soup mix, cream of mushroom soup, and beef broth until smooth. Pour the sauce over the beef, ensuring the slices are well coated.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
- Carefully transfer the beef to a serving platter or plates, spoon the sauce over the top, and serve hot with mashed potatoes or your favorite side.
- (Optional) For a deeper, richer sauce, stir in a small splash of Worcestershire sauce before cooking.
- (Optional) To thicken the sauce, remove the cooked beef and whisk cornstarch with cold water, then stir into the hot sauce in the slow cooker. Cover and cook on high for 10 to 15 minutes until it thickens.
- (Optional) For a full meal, add peeled carrots or small potatoes around the beef for the last few hours of cooking.
How to Serve 4-Ingredient Slow Cooker Reunion Roast
Serve the roast hot, with a generous drizzle of the savory sauce over it. Pair it with creamy mashed potatoes, rice, or crusty bread to soak up all the delicious flavors. Adding a side of steamed vegetables or a fresh salad makes for a complete meal.
How to Store 4-Ingredient Slow Cooker Reunion Roast
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or on the stove until heated through. You can also freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating.
Tips to Make 4-Ingredient Slow Cooker Reunion Roast
- Choose a nice, thick cut of shoulder clod for the best results.
- Feel free to adjust the amount of onion soup mix and cream of mushroom soup based on your taste preferences.
- For extra flavor, you can marinate the beef in the soup mixture overnight before cooking.
- Always check the seasoning at the end, and add salt or pepper if needed.
Variation
You can experiment with different types of soups instead of cream of mushroom. Cream of chicken or a tomato-based soup can create a different, yet delicious flavor. Adding herbs like thyme or rosemary can also elevate the taste.
FAQs
Can I cook this roast on high if I’m short on time?
Yes! You can cook it on high for 4 to 5 hours instead of low for 7 to 8 hours.
What can I use instead of beef broth?
You can use vegetable broth or even water in a pinch, but broth adds more flavor.
Can I add more vegetables to the roast?
Absolutely! Adding carrots, potatoes, or even green beans can make this a more hearty meal.
4-Ingredient Slow Cooker Reunion Roast
Ingredients
Method
- Lightly coat the inside of your slow cooker if needed. Arrange the thick-sliced shoulder clod in an even layer in the bottom.
- In a medium bowl, whisk together the dry onion soup mix, cream of mushroom soup, and beef broth until smooth. Pour the sauce over the beef, ensuring the slices are well coated.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
- Carefully transfer the beef to a serving platter or plates, spoon the sauce over the top, and serve hot.
- (Optional) For a deeper, richer sauce, stir in a small splash of Worcestershire sauce before cooking.
- (Optional) To thicken the sauce, remove the cooked beef and whisk cornstarch with cold water, then stir into the hot sauce in the slow cooker. Cover and cook on high for 10 to 15 minutes until it thickens.
- (Optional) For a full meal, add peeled carrots or small potatoes around the beef for the last few hours of cooking.
- Serve the roast hot, with a generous drizzle of the savory sauce over it. Pair it with creamy mashed potatoes, rice, or crusty bread.
