Three Ingredient Roast Beef

by | Mar 2, 2022 | Field Meals, Main Dish, Recipe Box

You will need:

  • 3 pound beef roast, defrosted
  • 1.5 cups water OR beef broth
  • 1 envelope dry onion soup mix

Be sure to remove your beef roast from the freezer 2-3 days before cooking it. You can safely defrost the roast by placing it in the refrigerator. I place it in a 9×13 pan on the lowest shelf in our refrigerator. 

Place the defrosted roast in your slow cooker. After that, you will add the liquid. Water brings more than enough flavor to this recipe, in fact you will be left with a flavorful broth base when it is done. However, if you have beef broth on hand that can also be used for the liquid base. 1-1 ½ cups of liquid is more than enough. 

Finally, you will add in the dry onion soup seasoning by gently shaking it over the top of the roast. You can find dry onion soup mixtures near the broths and canned soups at your local grocery store, the off brand is just fine! We have tried the ‘Beefy Onion Soup’ mixture before as well, turns out just the same!

If you plan to cook this roast in your pressure cooker, follow a similar process. Place the roast in the pressure cooker liner first, followed by the liquid and soup seasoning. You will need to be sure to use 1 ½ cups of liquid for this recipe in the pressure cooker. To cook, place the lid on top and set to ‘sealing’. You will pressure cook for 2 ½ hours and let the pressure naturally release.

Okay, back to the slow cooker. Once you have added the seasoning, place the lid on the slow cooker, set it to low and walk away! This roast will be ready in eight hours. When time is up, remove the roast from the slow cooker and place on a cutting board or a sheet pan. Use two forks to shred the beef, it should fall apart fairly easily. Add some of the onions and some of the drippings in with the beef for additional flavor. 

If you are going to enjoy the beef another day, save the drippings in a separate container and store in the refrigerator. You will notice as it cools that the fat separates to the top. Before you warm the shredded beef, remove that excess fat and add the drippings in with the beef. This will bring moisture and flavor into the meat and send it over the top with flavor! 

We LOVE this roast beef with a side of mashed potatoes, served on rolls as hot beef sandwiches, in beef burritos, veggie beef soup, honestly it is a meal preppers favorite cut because it can be used in SO many ways!

Three Ingredient Roast Beef


  • 3 pound beef roast defrosted
  • 1.5 cups water OR beef broth
  • 1 envelope dry onion soup mixture


  • Place defrosted beef roast in the slow cooker
  • Pour the liquid into the slow cooker, add seasoning.
  • Slow cook on low for 8-10 hours or in the pressure cooker 2.5 hours with a natural release.
  • Shred with two forks, time to enjoy!


Hi, I’m Emily! Minnesota Farmer, Farm Wife, and Mother.

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