Slow cooker-based meals are meant to be easy and affordable. Three Ingredient Slow Cooker Pot Roast can’t be beaten in terms of price and ease. So delicious and tender, a great way to use cheaper cuts of beef.
This is my first slow cooker recipe ever! Congratulations to me!! I was so excited to get my new slow cooker, even though I have shunned them in the past. I’ve always heard horror stories about slow cookers causing fires when the home owners were at work; or that the temperature of a slow cooker is too low to properly cook meats. You know the stories I’m talking about.
Well, when the Pioneer Woman partnered with Hamilton Beach to create her own line of slow cookers, I had to have one! John.e, myself, and McKenna drove to Buffalo to pick up my favourite of the four slow cooker designs – rose shadow! I couldn’t wait to get home and put it to good use.
My dad uses a slow cooker all the time. And, when I met John.e, he owned a slow cooker, but I convinced him to get rid of it. Boy, am I ever sorry! I can’t believe I’ve been missing out on such delicious meal options. This Three Ingredient Slow Cooker Pot Roast is certainly one recipe I’ll be making over and over again.
The next time, I think I might change up the seasoning packets too. The pasta salad and gravy combo sounds completely strange, but was completely delicious! I’ll keep the gravy packet, because beef pairs so extremely well with gravy. But, the seasoning packet could be switched out for Italian, taco, oriental, or even spicy chili.
I think fully cooking the beef roast in the chili packet, shredding the cooked beef, and adding canned black beans, kidney beans, and corn to the slow cooker, would make for a very tasty and meaty chili.
Needless to say, I was extremely happy with my first slow cooker experience. I was a little worried, which is why my first slow cooker recipe was easy and cheap. I was not about to spend too much money or waste too much of my time on something I wasn’t sure was going to work.
Besides, I only wanted the slow cooker in the first place, because it belonged to the Pioneer Woman line and I collect only the rose shadow pieces. I love that line and I’m hoping and wishing that the next release finds more rose shadow products, especially a rolling pin, which will pair great with my rolling pin collection as well. (I know how weird that sounds – don’t judge me!)
I was able to turn my Three Ingredient Slow Cooker Pot Roast into a complete meal quite easily. The gravy/sauce was already present, so I didn’t need to worry about that. I very quickly whipped up a batch of instant mashed potatoes. Yes, I said instant. Ha! I don’t think instant potatoes are that bad when you’re trying to get a meal on the table quickly. This was my second time using instant mashed potatoes and they were quite good. I used the Idahoan original mashed potatoes.
Next, I cracked open a jar of my Dad’s Canned Pickled Beets and my Preserved Mustard Pickles. If you’ve been reading my blog for a while, you’ll know that I’m obsessed with canning and preserving. Not only do I love the taste of pickled and preserved foods, I also love the ease of having condiments in a hurry. Canning and preserving is in my blood. Newfoundlander’s love these condiments, and when I was growing up, very rarely was roast beef not accompanied by at least one of these items.
There you have it. A complete meal in no time at all. It takes 5 minutes to get the roast started. Do this before you go to work in the morning. Come home, and make the instant mashed potatoes which takes less than 10 minutes from start to finish. And, if you happen to have some beets or pickles stowed away, you’re all set. Dinner’s ready; come and get it!
Three Ingredient Slow Cooker Pot Roast
- 4 pound sirloin beef tip roast
- 1 cup water
- 1 packet Club House gravy mix, 25 grams
- 1 packet Club House pasta salad mix, 28 grams
Whisk together the contents of both packets and the water. Add to slow cooker.
Add the beef roast.
Cook on a low setting for 7 hours.
Serve with mashed potatoes and use the sauce as the gravy.
Garnish with fresh parsley; optional.
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