There is something deeply comforting about a supper like this, the kind of meal that comes from making do with what is on hand and trusting time to do the hard work. Depression-era cooking was full of practical wisdom, and a modest beef roast nestled in the slow cooker with whole carrots and a few pantry staples is exactly the sort of thrifty, sturdy meal that has fed families well for generations. This recipe turns an inexpensive cut into tender slices and a rich, simple gravy, all with very little fuss.
Serve this beef and carrots with mashed potatoes, buttered egg noodles, or a pan of simple biscuits to catch every bit of the savory juices. If you want to keep things especially old-fashioned and economical, a side of cooked cabbage, green beans, or creamed corn fits right in and makes the meal feel generous without costing much.
Slow Cooker 5-Ingredient Depression Era Beef and Carrots
Servings: 6
Ingredients
3 to 4 pound budget beef roast, such as chuck roast
1 pound whole carrots, peeled
1 packet onion soup mix
1 can condensed cream of mushroom soup
1 cup water
Directions
1. Place the beef roast in the bottom of the slow cooker.
2. Tuck the whole carrots all around the roast, fitting them snugly along the sides.
3. In a bowl, stir together the onion soup mix, condensed cream of mushroom soup, and water until mostly smooth.
4. Pour the soup mixture over the roast and carrots, covering the top of the meat as evenly as you can.
5. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beef is fork-tender and the carrots are soft.
6. Lift the roast onto a platter, spoon the carrots around it, and ladle some of the cooking juices over the top before serving.
Variations & Tips
Add potatoes: If you can stretch to one more ingredient, nestle a few peeled potatoes around the roast along with the carrots. They soak up the flavorful juices and make the meal go even farther.
Thicken the gravy: If you like a thicker gravy, remove the roast and carrots when done, then whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot liquid in the cooker. Cover and cook a few minutes more until it thickens.
Slice or shred: This roast can be served in neat slices if it holds together, or shredded with two forks if it turns especially tender. Either way, spoon plenty of juices over the meat so every serving stays moist.
Use the right cut: Chuck roast is usually the best bargain for this recipe because long, slow cooking softens it beautifully. A leaner roast can work, but it may not turn out quite as rich.
Make the leftovers count: Leftover beef makes mighty fine sandwiches the next day, and any extra carrots and gravy can be warmed together and served over toast, noodles, or rice for another thrifty meal.