Why This Slow Cooker Beef & Gravy Is a Keeper
- Only 4 simple ingredients
- No browning or prep work required
- Chuck roast becomes incredibly tender
- Rich, flavorful gravy made right in the pot
- Ideal for mashed potatoes, noodles, or rice
Ingredients
- 3 to 3½ pounds beef chuck roast
- 2 (10.5-ounce) cans condensed beef soup or cream of mushroom soup
- 1 (1-ounce) packet dry onion soup mix
- ½ cup beef broth or water
Step-by-Step Directions
Step 1: Prepare the Slow Cooker
Lightly spray the inside of your slow cooker with nonstick cooking spray or rub it with a small amount of oil. This helps prevent sticking and makes cleanup easier.
Step 2: Arrange the Chuck Roast
Place the chuck roast directly into the bottom of the slow cooker. Trim away any large, hard pieces of exterior fat if desired, but leave some fat in place for flavor and moisture.
Chuck roast is ideal because it becomes tender and juicy when cooked low and slow.
Step 3: Mix the Gravy Base
In a medium bowl, whisk together the condensed soup, dry onion soup mix, and beef broth or water until mostly smooth. A few small lumps are fine—they’ll dissolve as the roast cooks.
Step 4: Pour Over the Roast
Pour the soup mixture evenly over the chuck roast, making sure the top is fully coated. The mixture will be thick at this stage, but it will loosen and turn into a rich, savory gravy during cooking.
Step 5: Cook Low and Slow
Cover with the lid and cook:
- LOW: 8–9 hours
- HIGH: 4–5 hours
The beef is ready when it’s fork-tender and easily pulls apart.
Step 6: Shred and Stir
Transfer the roast to a cutting board and shred it into large chunks using two forks. Discard any large pieces of fat. Return the shredded beef to the slow cooker and stir it into the gravy so everything is well coated.
Step 7: Adjust Seasoning and Serve
Taste the gravy and season with salt and black pepper if needed. Let the beef rest on WARM for 5–10 minutes to soak up extra flavor.
Serve hot over:
- Mashed potatoes
- Egg noodles
- Steamed rice
Don’t forget extra gravy on top.
Variations & Helpful Tips
- Smooth gravy for picky eaters: Blend the soup mixture before cooking or strain out mushroom pieces for a silky texture.
- Milder onion flavor: Use half the onion soup mix or substitute a beefy soup mix.
- One-pot meal: Add baby potatoes and carrot chunks around the roast before cooking.
- Extra richness: Stir in 1–2 tablespoons sour cream at the end for creaminess.
- More depth: Add a splash of Worcestershire sauce just before serving.
- Lighter version: Use one can of soup plus an extra ½ cup broth, and skim excess fat from the surface.
Storage & Leftovers
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freezes well for up to 2 months
- Leftover ideas: Serve over toast or rolls for open-faced beef sandwiches, or use as a filling for sliders
Final Thoughts
This 4-Ingredient Slow Cooker Beef & Gravy (Chuck Roast) proves that simple ingredients can create a deeply satisfying meal. With minimal effort and maximum flavor, it’s a recipe you’ll reach for again and again—especially on busy days when you want something warm, filling, and comforting.