\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\n3 Ingredient Butter Beef is one of the easiest dinners<\/strong> you\u2019ll ever make! With just three simple ingredients, the slow cooker transforms the beef into a rich, buttery, melt-in-your-mouth <\/strong>roast packed with flavor.<\/p>\n<\/figure>\n\nThe Ultimate Lazy-Day Dinner<\/h2>\n\nThree ingredients, big payoff:<\/strong>\u00a0It\u2019s hard to believe something this simple can taste this good. Just toss everything in the slow cooker and let it do the work.<\/li>\nPacked with savory<\/strong> flavor:<\/strong>\u00a0The beef becomes incredibly tender as it cooks, soaking up every bit of the delicious oniony seasoning.<\/li>\nOne recipe, countless dinners:<\/strong>\u00a0Spoon it over mashed potatoes<\/a>, rice, or noodles, pile it onto sandwiches, or use the leftovers for easy meals all week long.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for 3 Ingredient Butter Beef<\/h3>\n<\/figure>\n\nBeef Options:<\/strong>\u00a0I like to use a chuck roast cut into large bite sized pieces, but stew meat works just as well and saves a little prep time.<\/li>\nControl the Salt:<\/strong>\u00a0For a less salty version, use unsalted butter and a low sodium onion soup mix.<\/li>\nHomemade Soup Mix:<\/strong>\u00a0Use about 3 tablespoons of your favorite homemade onion soup mix<\/a> in place of the packet.<\/li>\nGarlic Butter Twist:<\/strong>\u00a0Add 1\u20132 tablespoons of fresh minced garlic and 1 tablespoon of minced parsley for an easy garlic butter beef variation.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make 3 Ingredient Butter Beef<\/h2>\nThis butter beef is one of those easy slow cooker dinners that practically makes itself! It is tender, savory, and can be served in so many ways. We love it over\u00a0mashed potatoes<\/a>\u00a0or\u00a0rice<\/a>, with egg noodles or roasted vegetables<\/a>, or tucked into sandwiches and tacos.<\/p>\n\nPrep:<\/strong> Spray the inside of the slow cooker with nonstick cooking spray, then add\u00a0the beef.<\/li>\nCook:<\/strong> Top with\u00a0the butter\u00a0and\u00a0onion soup mix<\/a>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nFor extra flavor:<\/strong>\u00a0Sear the beef in a hot skillet for a few minutes before adding it to the slow cooker. It adds a nice crust and deeper taste. <\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nSlow Cooker<\/a>: <\/strong>Cooks the chuck roast low and slow until it is tender, juicy, and easy to shred.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the inside of the slow cooker with nonstick cooking spray, then add 3 pounds chuck roast cut into 1\u00d72-inch pieces<\/span>.<\/span><\/p>\n<\/li>\n\nTop the beef with \u00bd cup unsalted butter<\/span> and 1 (1-ounce) packet onion soup mix<\/span>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> Microwave in 30-second intervals until heated through.\u00a0<\/span><\/li>\nMake Ahead: <\/b>You may add the ingredients to the slow cooker the night before cooking it, store it in the fridge, then cook as directed the next day.<\/span><\/li>\nFreezer Meal: <\/b>Add the beef, sliced butter, and onion soup mix to a large freezer bag. Freeze for up to 3 months. To cook from frozen, dump the contents of the bag into the slow cooker and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. Alternatively, you may let it thaw in the refrigerator overnight and cook as directed in the recipe card. <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>558<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>44<\/span>g<\/span><\/span>Fat: <\/span>41<\/span>g<\/span><\/span>Saturated Fat: <\/span>21<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>197<\/span>mg<\/span><\/span>Sodium: <\/span>565<\/span>mg<\/span><\/span>Potassium: <\/span>792<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>503<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.2<\/span>mg<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMake it a Meal!<\/h2>\nIf you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
3 Ingredient Butter Beef is one of the easiest dinners<\/strong> you\u2019ll ever make! With just three simple ingredients, the slow cooker transforms the beef into a rich, buttery, melt-in-your-mouth <\/strong>roast packed with flavor.<\/p>\n<\/figure>\n\nThe Ultimate Lazy-Day Dinner<\/h2>\n\nThree ingredients, big payoff:<\/strong>\u00a0It\u2019s hard to believe something this simple can taste this good. Just toss everything in the slow cooker and let it do the work.<\/li>\nPacked with savory<\/strong> flavor:<\/strong>\u00a0The beef becomes incredibly tender as it cooks, soaking up every bit of the delicious oniony seasoning.<\/li>\nOne recipe, countless dinners:<\/strong>\u00a0Spoon it over mashed potatoes<\/a>, rice, or noodles, pile it onto sandwiches, or use the leftovers for easy meals all week long.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for 3 Ingredient Butter Beef<\/h3>\n<\/figure>\n\nBeef Options:<\/strong>\u00a0I like to use a chuck roast cut into large bite sized pieces, but stew meat works just as well and saves a little prep time.<\/li>\nControl the Salt:<\/strong>\u00a0For a less salty version, use unsalted butter and a low sodium onion soup mix.<\/li>\nHomemade Soup Mix:<\/strong>\u00a0Use about 3 tablespoons of your favorite homemade onion soup mix<\/a> in place of the packet.<\/li>\nGarlic Butter Twist:<\/strong>\u00a0Add 1\u20132 tablespoons of fresh minced garlic and 1 tablespoon of minced parsley for an easy garlic butter beef variation.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make 3 Ingredient Butter Beef<\/h2>\nThis butter beef is one of those easy slow cooker dinners that practically makes itself! It is tender, savory, and can be served in so many ways. We love it over\u00a0mashed potatoes<\/a>\u00a0or\u00a0rice<\/a>, with egg noodles or roasted vegetables<\/a>, or tucked into sandwiches and tacos.<\/p>\n\nPrep:<\/strong> Spray the inside of the slow cooker with nonstick cooking spray, then add\u00a0the beef.<\/li>\nCook:<\/strong> Top with\u00a0the butter\u00a0and\u00a0onion soup mix<\/a>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nFor extra flavor:<\/strong>\u00a0Sear the beef in a hot skillet for a few minutes before adding it to the slow cooker. It adds a nice crust and deeper taste. <\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nSlow Cooker<\/a>: <\/strong>Cooks the chuck roast low and slow until it is tender, juicy, and easy to shred.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the inside of the slow cooker with nonstick cooking spray, then add 3 pounds chuck roast cut into 1\u00d72-inch pieces<\/span>.<\/span><\/p>\n<\/li>\n\nTop the beef with \u00bd cup unsalted butter<\/span> and 1 (1-ounce) packet onion soup mix<\/span>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> Microwave in 30-second intervals until heated through.\u00a0<\/span><\/li>\nMake Ahead: <\/b>You may add the ingredients to the slow cooker the night before cooking it, store it in the fridge, then cook as directed the next day.<\/span><\/li>\nFreezer Meal: <\/b>Add the beef, sliced butter, and onion soup mix to a large freezer bag. Freeze for up to 3 months. To cook from frozen, dump the contents of the bag into the slow cooker and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. Alternatively, you may let it thaw in the refrigerator overnight and cook as directed in the recipe card. <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>558<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>44<\/span>g<\/span><\/span>Fat: <\/span>41<\/span>g<\/span><\/span>Saturated Fat: <\/span>21<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>197<\/span>mg<\/span><\/span>Sodium: <\/span>565<\/span>mg<\/span><\/span>Potassium: <\/span>792<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>503<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.2<\/span>mg<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMake it a Meal!<\/h2>\nIf you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This butter beef is one of those easy slow cooker dinners that practically makes itself! It is tender, savory, and can be served in so many ways. We love it over\u00a0mashed potatoes<\/a>\u00a0or\u00a0rice<\/a>, with egg noodles or roasted vegetables<\/a>, or tucked into sandwiches and tacos.<\/p>\n\nPrep:<\/strong> Spray the inside of the slow cooker with nonstick cooking spray, then add\u00a0the beef.<\/li>\nCook:<\/strong> Top with\u00a0the butter\u00a0and\u00a0onion soup mix<\/a>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nFor extra flavor:<\/strong>\u00a0Sear the beef in a hot skillet for a few minutes before adding it to the slow cooker. It adds a nice crust and deeper taste. <\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nSlow Cooker<\/a>: <\/strong>Cooks the chuck roast low and slow until it is tender, juicy, and easy to shred.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the inside of the slow cooker with nonstick cooking spray, then add 3 pounds chuck roast cut into 1\u00d72-inch pieces<\/span>.<\/span><\/p>\n<\/li>\n\nTop the beef with \u00bd cup unsalted butter<\/span> and 1 (1-ounce) packet onion soup mix<\/span>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> Microwave in 30-second intervals until heated through.\u00a0<\/span><\/li>\nMake Ahead: <\/b>You may add the ingredients to the slow cooker the night before cooking it, store it in the fridge, then cook as directed the next day.<\/span><\/li>\nFreezer Meal: <\/b>Add the beef, sliced butter, and onion soup mix to a large freezer bag. Freeze for up to 3 months. To cook from frozen, dump the contents of the bag into the slow cooker and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. Alternatively, you may let it thaw in the refrigerator overnight and cook as directed in the recipe card. <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>558<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>44<\/span>g<\/span><\/span>Fat: <\/span>41<\/span>g<\/span><\/span>Saturated Fat: <\/span>21<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>197<\/span>mg<\/span><\/span>Sodium: <\/span>565<\/span>mg<\/span><\/span>Potassium: <\/span>792<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>503<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.2<\/span>mg<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMake it a Meal!<\/h2>\nIf you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
For extra flavor:<\/strong>\u00a0Sear the beef in a hot skillet for a few minutes before adding it to the slow cooker. It adds a nice crust and deeper taste. <\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nSlow Cooker<\/a>: <\/strong>Cooks the chuck roast low and slow until it is tender, juicy, and easy to shred.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the inside of the slow cooker with nonstick cooking spray, then add 3 pounds chuck roast cut into 1\u00d72-inch pieces<\/span>.<\/span><\/p>\n<\/li>\n\nTop the beef with \u00bd cup unsalted butter<\/span> and 1 (1-ounce) packet onion soup mix<\/span>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> Microwave in 30-second intervals until heated through.\u00a0<\/span><\/li>\nMake Ahead: <\/b>You may add the ingredients to the slow cooker the night before cooking it, store it in the fridge, then cook as directed the next day.<\/span><\/li>\nFreezer Meal: <\/b>Add the beef, sliced butter, and onion soup mix to a large freezer bag. Freeze for up to 3 months. To cook from frozen, dump the contents of the bag into the slow cooker and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. Alternatively, you may let it thaw in the refrigerator overnight and cook as directed in the recipe card. <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>558<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>44<\/span>g<\/span><\/span>Fat: <\/span>41<\/span>g<\/span><\/span>Saturated Fat: <\/span>21<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>197<\/span>mg<\/span><\/span>Sodium: <\/span>565<\/span>mg<\/span><\/span>Potassium: <\/span>792<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>503<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.2<\/span>mg<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMake it a Meal!<\/h2>\nIf you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the inside of the slow cooker with nonstick cooking spray, then add 3 pounds chuck roast cut into 1\u00d72-inch pieces<\/span>.<\/span><\/p>\n<\/li>\n\nTop the beef with \u00bd cup unsalted butter<\/span> and 1 (1-ounce) packet onion soup mix<\/span>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> Microwave in 30-second intervals until heated through.\u00a0<\/span><\/li>\nMake Ahead: <\/b>You may add the ingredients to the slow cooker the night before cooking it, store it in the fridge, then cook as directed the next day.<\/span><\/li>\nFreezer Meal: <\/b>Add the beef, sliced butter, and onion soup mix to a large freezer bag. Freeze for up to 3 months. To cook from frozen, dump the contents of the bag into the slow cooker and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. Alternatively, you may let it thaw in the refrigerator overnight and cook as directed in the recipe card. <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>558<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>44<\/span>g<\/span><\/span>Fat: <\/span>41<\/span>g<\/span><\/span>Saturated Fat: <\/span>21<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>197<\/span>mg<\/span><\/span>Sodium: <\/span>565<\/span>mg<\/span><\/span>Potassium: <\/span>792<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>503<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.2<\/span>mg<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMake it a Meal!<\/h2>\nIf you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the inside of the slow cooker with nonstick cooking spray, then add 3 pounds chuck roast cut into 1\u00d72-inch pieces<\/span>.<\/span><\/p>\n<\/li>\n\nTop the beef with \u00bd cup unsalted butter<\/span> and 1 (1-ounce) packet onion soup mix<\/span>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> Microwave in 30-second intervals until heated through.\u00a0<\/span><\/li>\nMake Ahead: <\/b>You may add the ingredients to the slow cooker the night before cooking it, store it in the fridge, then cook as directed the next day.<\/span><\/li>\nFreezer Meal: <\/b>Add the beef, sliced butter, and onion soup mix to a large freezer bag. Freeze for up to 3 months. To cook from frozen, dump the contents of the bag into the slow cooker and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. Alternatively, you may let it thaw in the refrigerator overnight and cook as directed in the recipe card. <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>558<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>44<\/span>g<\/span><\/span>Fat: <\/span>41<\/span>g<\/span><\/span>Saturated Fat: <\/span>21<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>197<\/span>mg<\/span><\/span>Sodium: <\/span>565<\/span>mg<\/span><\/span>Potassium: <\/span>792<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>503<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.2<\/span>mg<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMake it a Meal!<\/h2>\nIf you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Spray the inside of the slow cooker with nonstick cooking spray, then add 3 pounds chuck roast cut into 1\u00d72-inch pieces<\/span>.<\/span><\/p>\n<\/li>\n\nTop the beef with \u00bd cup unsalted butter<\/span> and 1 (1-ounce) packet onion soup mix<\/span>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> Microwave in 30-second intervals until heated through.\u00a0<\/span><\/li>\nMake Ahead: <\/b>You may add the ingredients to the slow cooker the night before cooking it, store it in the fridge, then cook as directed the next day.<\/span><\/li>\nFreezer Meal: <\/b>Add the beef, sliced butter, and onion soup mix to a large freezer bag. Freeze for up to 3 months. To cook from frozen, dump the contents of the bag into the slow cooker and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. Alternatively, you may let it thaw in the refrigerator overnight and cook as directed in the recipe card. <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>558<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>44<\/span>g<\/span><\/span>Fat: <\/span>41<\/span>g<\/span><\/span>Saturated Fat: <\/span>21<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>197<\/span>mg<\/span><\/span>Sodium: <\/span>565<\/span>mg<\/span><\/span>Potassium: <\/span>792<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>503<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.2<\/span>mg<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMake it a Meal!<\/h2>\nIf you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Top the beef with \u00bd cup unsalted butter<\/span> and 1 (1-ounce) packet onion soup mix<\/span>. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> Microwave in 30-second intervals until heated through.\u00a0<\/span><\/li>\nMake Ahead: <\/b>You may add the ingredients to the slow cooker the night before cooking it, store it in the fridge, then cook as directed the next day.<\/span><\/li>\nFreezer Meal: <\/b>Add the beef, sliced butter, and onion soup mix to a large freezer bag. Freeze for up to 3 months. To cook from frozen, dump the contents of the bag into the slow cooker and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. Alternatively, you may let it thaw in the refrigerator overnight and cook as directed in the recipe card. <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>558<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>44<\/span>g<\/span><\/span>Fat: <\/span>41<\/span>g<\/span><\/span>Saturated Fat: <\/span>21<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>197<\/span>mg<\/span><\/span>Sodium: <\/span>565<\/span>mg<\/span><\/span>Potassium: <\/span>792<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>503<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.2<\/span>mg<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMake it a Meal!<\/h2>\nIf you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>558<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>44<\/span>g<\/span><\/span>Fat: <\/span>41<\/span>g<\/span><\/span>Saturated Fat: <\/span>21<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>197<\/span>mg<\/span><\/span>Sodium: <\/span>565<\/span>mg<\/span><\/span>Potassium: <\/span>792<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>503<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.2<\/span>mg<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMake it a Meal!<\/h2>\nIf you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMake it a Meal!<\/h2>\nIf you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
If you try this 3 Ingredient Butter Beef, you\u2019ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/butter-beef.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/butter-beef.jpg\")
<\/div>\n![\"Top](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/butter-beef-1200x1799.jpg\" "\\"Cooks")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/IngredientsWithLabels3IngredientButterBeef-1200x800.png\"\/ "\\"Cooks")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/IngredientsWithLabels3IngredientButterBeef-1200x800.png\" "\\"Cooks")
<\/figure>\n![\"Beef](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/3IngredientButterBeef-1200x800.jpg\"\/ "\\"Cooks")
![\"Beef](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/3IngredientButterBeef-1200x800.jpg\" "\\"Cooks")
<\/figure>\n![\"Onion](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/3IngredientButterBeef-1-1200x800.jpg\"\/ "\\"Cooks")
![\"Onion](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/3IngredientButterBeef-1-1200x800.jpg\" "\\"Cooks")
<\/figure>\n<\/figure>\n