Ingredients
Scale
- 3 to 4 pound beef chuck roast
- 1 packet (1 oz) dry onion soup mix
- 1 can (10.5 oz) condensed cream of mushroom soup
Instructions
- Remove the beef chuck roast from its packaging and pat it dry with paper towels. Place the roast directly into the bottom of your slow cooker. Ensure the meat fits comfortably; you can cut it in half if necessary to make it fit, but keeping it whole is usually best for shredding later.
- Sprinkle the entire packet of dry onion soup mix evenly over the top of the beef. Next, spread the condensed cream of mushroom soup over the onion mix. Do not add any water or extra liquid, as the roast will release its own juices during the process. Cover the slow cooker with the lid. Set the temperature to LOW and cook for 8 to 10 hours, or set it to HIGH and cook for 4 to 5 hours. For the most tender results, the LOW setting is highly recommended.
- Once the cook time is complete, verify the meat is fork-tender. Carefully remove the roast from the slow cooker and place it on a large serving platter. Use two forks to shred the beef into large chunks or slices. Stir the juices remaining in the slow cooker to combine them into a smooth gravy. Pour the gravy generously over the shredded meat and serve immediately while hot.
- Cook Time: 8 hours 5 minutes