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Shredded Chuck Roast Sitting in its Juices in a Large Pan

4-Ingredient Slow Cooked Chuck Roast

A fall-apart tangy chuck roast with just 4 ingredients: ketchup, dry onion soup mix, water and the roast. Cook it low and slow in the oven or the crockpot and serve with mashed potatoes or shredded on sandwiches.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 24 oz ketchup
  • 1 package dry onion soup mix
  • 1/2 cup water
  • 3-4 pounds chuck roast or brisket

Method
 

  1. Mix the ketchup, onion soup mix and water in a medium bowl until smooth and creamy.
  2. Line a roasting pan with foil (or use the crockpot) and spread a little of the ketchup mixture on the bottom so the meat does not burn.
  3. Place the chuck roast in the pan and pour the rest of the ketchup mixture over the top.
  4. Oven: roast at 275°F for 4 hours, until it shreds easily with a fork. Crockpot: cook on LOW for 6 hours until the meat falls apart.
  5. Let the roast rest in its juices before serving (switch the crockpot to WARM).

Notes

Adapted from The Pioneer Woman, who uses brisket; chuck roast is cheaper, easier to find and sized for a family. Great with mashed potatoes, roasted Brussels sprouts or baked mac and cheese.