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4-Ingredient Slow Cooker Reunion Roast

A delicious and hearty roast that cooks itself in the slow cooker, perfect for busy days and comforting family meals.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds thick-sliced shoulder clod beef Choose a nice, thick cut for the best results.
  • 1 packet dry onion soup mix About 1 ounce.
  • 1 can cream of mushroom soup 10.5 ounces.
  • 1 cup beef broth Can substitute with vegetable broth or water if needed.
Optional Ingredients
  • 1 tablespoon Worcestershire sauce For extra flavor.
  • 1 tablespoon cornstarch Optional for thickening the sauce.
  • 1 tablespoon cold water Optional for thickening the sauce.
  • as needed peeled carrots or small potatoes Optional for added veggies.

Method
 

Preparation
  1. Lightly coat the inside of your slow cooker if needed. Arrange the thick-sliced shoulder clod in an even layer in the bottom.
  2. 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.
Cooking
  1. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
  2. Carefully transfer the beef to a serving platter or plates, spoon the sauce over the top, and serve hot.
  3. (Optional) For a deeper, richer sauce, stir in a small splash of Worcestershire sauce before cooking.
  4. (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.
  5. (Optional) For a full meal, add peeled carrots or small potatoes around the beef for the last few hours of cooking.
Serving
  1. Serve the roast hot, with a generous drizzle of the savory sauce over it. Pair it with creamy mashed potatoes, rice, or crusty bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the microwave or on the stove. Freezing leftovers for up to 3 months is also possible. Thaw in the fridge overnight before reheating. Adjust the soup types or add herbs for flavor variations.