This is the pot roast that saw my mom through five hungry kids, long winters, and paychecks that didn’t always stretch as far as she hoped. She called it her “penny pincher roast,” and it’s as plain and honest as the farm fields out my back door: one tough, cheap cut of beef and just three pantry staples you probably already have. A slow cooker does all the work, turning that bargain roast into fork-tender meat swimming in rich, dark gravy. No fuss, no fancy ingredients—just the kind of dependable, melt-in-your-mouth supper that’s fed Midwestern families for generations.
Serve big spoonfuls of the falling-apart beef and plenty of that dark gravy over mashed potatoes, buttered egg noodles, or simple white rice. On the side, I like a pan of green beans or frozen mixed vegetables, warmed with a little butter and salt, and maybe a slice of sandwich bread to mop up the last of the juices. Leftovers make wonderful hot beef sandwiches on soft hamburger buns or white bread, with extra gravy poured over the top.
Slow Cooker 3-Ingredient Penny Pincher Pot Roast
Servings: 6
Ingredients
3 to 4 pounds beef chuck roast (or other inexpensive beef roast)
Directions
