Ingredients
- 3 to 4 lbs beef chuck roast
- 1 packet dry onion soup mix, 1 oz
- 1 can condensed cream of mushroom soup, 10.5 oz
Instructions
Place the beef chuck roast in the bottom of your slow cooker. If your roast is very large, you can cut it in half so it fits comfortably and cooks evenly. Pat the roast dry with paper towels first if you like, which helps the seasoning stick.
Sprinkle the dry onion soup mix evenly over the roast. Cover the top and sides as much as possible so the seasoning flavors all of the beef.
Spread the condensed cream of mushroom soup over the top of the beef. Use the back of a spoon to cover the roast evenly. Do not add water or broth. The roast releases plenty of juices as it cooks, and the soup will thin into a gravy.
Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the beef is fork-tender. Avoid lifting the lid while it cooks, since each peek lets out heat and adds to the cooking time. The roast is done when it pulls apart easily with a fork.
Carefully remove the roast and shred it into large pieces with two forks. The meat will be very tender and may begin to fall apart as you lift it, so use a large spoon or tongs to support it.
Stir the rich cooking juices and spoon the savory sauce over the beef before serving. If you would like the gravy a bit thicker, see the tips below.
Serve warm with mashed potatoes, roasted vegetables, or crusty homemade bread for the ultimate cozy family dinner.