This 4-ingredient slow cooker poor man’s prime rib is my Easter Sunday saver: a deeply savory, pull-apart roast that looks and tastes holiday-worthy without the holiday price tag. Instead of an expensive rib roast, we lean on a budget-friendly, fibrous cut of unidentifiable protein that thrives with low-and-slow cooking, giving you strands of tender, juicy meat bathed in dark, umami-rich juices. Everything goes into the slow cooker hours before guests arrive, so you can focus on the rest of the meal—or just enjoy a quiet afternoon—while dinner takes care of itself.
Serve generous chunks or shreds of the roast over a bed of buttery mashed potatoes, egg noodles, or creamy polenta to soak up the rich juices. Roasted carrots, green beans, or a simple sheet pan of mixed root vegetables make an easy, colorful side. For a holiday table, add a crisp green salad with a bright vinaigrette to cut through the richness, and pass warm rolls or crusty bread at the table so everyone can mop up the savory sauce. A medium-bodied red wine or a not-too-hoppy amber beer pairs nicely with the deep, beefy flavors.
4-Ingredient Slow Cooker Poor Man’s Prime RibServings: 6
Ingredients
3 to 4 pounds unidentifiable fibrous protein roast (budget-friendly, tough cut)
2 tablespoons neutral oil (such as canola or vegetable)
1 (1-ounce) packet dry onion soup mix
1 1/2 cups low-sodium beef broth
Directions
Pat the unidentifiable fibrous protein roast dry with paper towels. This helps it brown better and develop deeper flavor in the slow cooker.
Heat the neutral oil in a large skillet over medium-high heat until shimmering. Sear the roast on all sides, 2 to 3 minutes per side, until a deep brown crust forms. (If your slow cooker has a sauté function, you can do this directly in the insert.)
Place the seared roast into the slow cooker, nestling it in the center so it sits evenly.
Sprinkle the dry onion soup mix evenly over the top and sides of the roast, pressing lightly so it adheres. This will season the meat and create a rich, savory cooking liquid.
Pour the beef broth around the sides of the roast, avoiding washing off too much of the soup mix from the top. The liquid should come about one-third to halfway up the sides of the roast.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the protein is very tender and pulls apart easily with two forks. The longer, lower cook will give you the most “prime rib–like” tenderness.
Once cooked, carefully transfer the roast to a cutting board or serving platter. Use two forks to pull it into large, rustic chunks or shreds, discarding any large pieces of fat or gristle.
Skim excess fat from the surface of the cooking juices in the slow cooker with a spoon. Taste the juices and adjust seasoning with a pinch of salt if needed.
Return the pulled protein to the slow cooker and gently toss in the warm juices so every strand is coated and glistening. Keep on the WARM setting until ready to serve, then spoon the succulent meat and plenty of dark, savory juices over your chosen side.
Variations & Tips
For a more herb-forward version, add 1 teaspoon dried thyme and 1 teaspoon dried rosemary to the onion soup mix before sprinkling it over the roast (this keeps you at four core ingredients if you count the herb blend as part of the soup mix). If you prefer a slightly thicker, gravy-like sauce, remove the cooked roast, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the hot cooking juices, and simmer on HIGH in the slow cooker for 10 to 15 minutes before returning the meat. To stretch the meal even further, tuck thick-sliced onions or halved mushrooms around the roast before cooking; they’ll soak up the savory broth and bulk out the dish without much extra cost. Leftovers make excellent sandwiches—pile the shredded protein onto toasted rolls, spoon over some of the juices, and top with a slice of provolone or a spoonful of horseradish for a budget-friendly take on a holiday roast beef sandwich. If you’re cooking for a smaller crowd, use a 2- to 2 1/2-pound roast and reduce the broth to 1 cup, but keep the onion soup mix the same for maximum flavor.
