Dad’s 4-Ingredient Slow Cooker Casserole. This easy slow cooker casserole has just four simple ingredients — tender shredded beef, creamy mushroom soup, onion seasoning, and melted cheese. It’s warm, filling, and perfect for busy days when you want a home-cooked meal without a lot of work.
This is my favorite kind of weekend dinner! You just toss four things into the slow cooker, go about your day, and come back to a warm, filling meal covered in melted, golden cheese. It always reminds me of those easy church potluck meals we loved so much growing up — simple ingredients, soft pulled beef, and that rich, yummy sauce slowly cooking away while you don’t have to do a single thing in the kitchen.
I love to scoop this casserole right on top of buttered egg noodles or creamy mashed potatoes so all that tasty sauce can soak in. A side of steamed green beans or a simple salad with tangy dressing is great for balancing out all that richness. And don’t forget some warm dinner rolls or thick slices of buttered bread — they’re perfect for soaking up every last drop of that yummy gravy!
Servings: 6
Ingredients
- 2½ to 3 pounds boneless beef chuck roast, trimmed and cut into big pieces
- 2 cans (10.5 ounces each) condensed cream of mushroom soup
- 1 small packet (1 ounce) of onion soup mix
- 2 cups shredded Colby-Jack or cheddar cheese, lightly packed
Dad’s 4-Ingredient Slow Cooker Casserole: Directions
- Spray the inside of a 5- to 6-quart slow cooker with a little cooking spray or rub it with a tiny bit of oil. This makes cleanup much easier later!
- Put the big pieces of beef chuck roast into the slow cooker in one flat layer. Don’t worry — as it cooks, the meat will get super soft and pull apart into tender little shreds.
- In a bowl, mix together the cream of mushroom soup and the dry onion soup mix until they’re well blended. Do not add any water — you want it thick and saucy.
- Pour the soup mixture all over the beef. Use a spoon or spatula to spread it around so all the meat gets covered. The beef should be mostly hiding under the sauce.
- Put the lid on and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is so soft it falls apart when you poke it with two forks. Try not to lift the lid too much — every time you peek, you let out heat and that slows down the cooking!
- Once the beef is tender and soft, use two forks to pull it apart right inside the slow cooker. Stir it into the thick, bubbly sauce until everything is mixed together nicely.
- Spread the shredded beef out into a flat, even layer. Then sprinkle the shredded cheese all over the top so it covers everything completely.
- Put the lid back on and cook on HIGH for 15 to 20 more minutes, just until the cheese is fully melted, shiny, and starting to get a little golden and bubbly around the edges. If water from the lid drips onto the cheese, tilt the lid just a tiny bit during the last few minutes to let the steam out.
- Switch the slow cooker to WARM and let everything sit for about 10 minutes. This helps the casserole settle and get a little thicker. Then spoon it into bowls and make sure everyone gets a big scoop of that cheesy, saucy beef. Enjoy!