Ingredients
• 3 to 4 lbs beef chuck roast
• 1 packet dry onion soup or gravy mix
• 4 medium potatoes, peeled and chopped
• 3 large carrots, sliced into thick rounds
• 1 large yellow onion, chopped
• 1 cup beef broth
• Salt and black pepper to taste
Preparation
1. Prepare the Vegetables: Place the chopped potatoes, carrots, and onions into the bottom of the slow cooker.
2. Season the Meat: Season the beef chuck roast with salt and black pepper on all sides. Place the roast on top of the vegetables.
3. Add Flavor: Sprinkle the entire packet of dry onion gravy mix evenly over the top of the beef.
4. Add Liquid: Pour the beef broth around the sides of the roast (try not to wash the seasoning off the top).
5. Slow Cook: Cover with the lid. Cook on Low for 8–10 hours or on High for 5–6 hours until the beef is tender enough to pull apart with a fork.
6. Serve: Remove the roast and shred it slightly. Serve alongside the tender vegetables and spoon the savory onion gravy from the pot over everything.