Fancy roasts in Dutch ovens served with wine and music by candlelight are great…but sometimes you just need to get a decent meal on the table! This 3 ingredient roast is that meal, and this busy mom loves it!
The candles are lit on the kitchen counter and Frank Sinatra is crooning over the sound system while I stand at the stove with a wine glass in one hand and a wooden spoon in the other, checking the roast that’s simmering in my dutch oven.
Sounds nice right?!
But…not at all realistic for my life right now! I may attempt to get the candles lit and have some music playing, but realistically, I have a baby crying in the background, too, because it’s 6 pm and she is signaling to us that she’s had it for the day and is ready to get on with her bedtime routine. Meanwhile, I’m scurrying around the kitchen trying to make sure the last minute touches for dinner are done.
That sounds more like real life to me right now. I love a good roast that can just simmer for hours on the stove or in the oven. I’ve made those kinds before and they are good! But, I don’t have that kind of time right now.
What I do have is my slow-cooker…which was made with the busy mom in mind! Also, this busy mom (hi, that’s me…and probably you) is on a grocery budget and a time crunch, but still needing to get dinner on the table.
Hello, you beautiful three ingredients that will make that happen!
So, maybe you’ve seen this recipe all over the internet (if not, I’m trying to make sure you do!). I don’t know where it originated from, but I was first introduced to it when we visited my husband’s sister a few years ago. We were all trying to run out the door, four adults, five kids, and as I brushed my daughter’s hair at the kitchen table, I saw my brother-in-law throw a roast in the crockpot, followed by a soup mix (closer inspection revealed it to be an onion soup mix) and a bottle of coke!
I wasn’t sure if I was intrigued or slightly judgmental because I don’t generally drink pop of any kind and at that time, any kind of onion was the devil!
Let me tell you, that humble little dinner put me in my place real fast! It was delicious and easy, and I’ve been making it ever since. I’ve made a few slight tweaks, and I haven’t researched ALL THE BLOGS sharing this recipe, so I can’t say for certain that this is my way or everyone’s way – it’s probably something in the middle!
Technically, if you plan to make a gravy out of this sauce the roast simmers in, then you’ll have four ingredients because you’ll need flour. However, if you were to just make this for roast for sandwiches or whatever then you wouldn’t need it. But I’ll include that little bit in my instructions.
If you’re a busy mom hustling to get dinner on the table, make this! Seriously, it’s just a good ol’ fashioned comfort meal that’s perfect for winter and easy enough to throw together if you’re having company over, too! Unless they’re vegetarians. If they’re vegetarians, make them some Paleo Chocolate Chip Cookies and this One Pot Chickpea Curry for dinner!
- 1 3-4 lb boneless beef chuck roast
- 1 pkg Lipton onion soup mix
- 1 20 oz bottle Dr. Pepper (you only need half of this bottle for the recipe)
- 2 cups cold water
- 1/2 cup all purpose flour
- Place roast in the bottom of a crockpot. Sprinkle onion soup mix over the top. Pour in half of the bottle of Dr. Pepper over the top. Place lid back on and cook on low for 6-8 hours.
- When roast is done, remove and allow to rest for a few minutes.
- If you want to make gravy, use a mesh strainer over a pot and strain the liquid from the crockpot into the strainer, reserving the liquid only.
- Measure half cup of flour with 2 cups of cold water and combine in the same pot as the roast drippings. Whisk over medium-high heat until gravy is thick, about 10 minutes.
- Serve the gravy over the roast and if you like mashed potatoes.