Quick and Easy Prep Dinner Idea
Here in the TreadlingHome Kitchen I love easy prep dinners, especially when it involves the slow cooker. I know I’m not the best slow cooker cook out there, but I make a mean classic roast beef.
I learned how to make this roast from my mom when I was a kid who was just learning how to cook. It is still probably the best roast beef recipe I have found and I tend to keep it simple now a days.
If you’re looking for something quick and easy to put together and forget about while you do your running around or work for the day, I can’t recommend this recipe enough. Ok, so enough with the suspense and talking about how easy it is; now I’m going to show you. Come with me to the TreadlingHome Kitchen!
Let’s Get Slow Cooking!
This is one of those amazing dishes that only takes a few ingredients, 5 to be exact:
- 2-5 pound beef roast
- 1 packet of dry beefy onion soup mix
- Salt and pepper to taste
- 1/2 to 1 cup of water
That’s it! Let’s get cooking!
Prepping the Roast
Put the roast in the bottom of your slow cooker, I have Crock-Pot brand one here that runs on auto-programmed settings. Pour the water over the roast until it is about half way up the sides of the roast.
Salt and pepper the roast generously, then pour the packet of beefy onion soup mix in the middle of the roast. Spread the mix evenly over the roast. It should look something like this:
Cooking the Roast
That’s it! Once you’ve done this, put the lid on the slow cooker, set it to low and let it cook for 6-8 hours.
If you can, check the liquid level about half way through cooking. It should look something like this. Feel free to add more water if you need to.
Once the roast is finished, remove it from the slow cooker and let it set for 3-5 minutes before you try to cut it.
Don’t worry if it looks a little black on top like this. The soup mix we used has beef starter in it that turns that color if it’s not diluted by water. You’re good here. It didn’t dry out and it didn’t get chard in the slow cooker.
I always suggest making a gravy from any roast drippings, and that’s what I did with this one. The basic instructions can be found on the recipe card below. I served this classic roast with 2 of the most traditional sides you can get with roast; from scratch mashed potatoes and gravy and broccoli.
My roast was so tender I couldn’t cut it, so I just pulled it apart a little and plated it that way. No use in struggling against a good thing, right? I also added gravy to my plate because, let’s be honest, gravy makes everything better. Enjoy!