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Description
Prepare a tender and flavorful beef roast with minimal effort using your slow cooker. This recipe combines a chuck roast with creamy soups, beef broth, and vegetables for a complete meal.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 packet (1 oz) dry onion soup mix
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (10.75 oz) cream of celery soup
- 1 cup beef broth
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2–3 carrots, peeled and roughly chopped
- 3–4 medium potatoes, peeled and quartered
Instructions
- Pat the beef roast dry with paper towels. Sprinkle with garlic powder and black pepper.
- In a small bowl, whisk together the dry onion soup mix, cream of mushroom soup, cream of celery soup, and beef broth until well combined.
- Place the beef roast in the bottom of your slow cooker.
- Pour the soup mixture over the beef roast.
- Arrange the chopped carrots and potatoes around the roast.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and shreds easily with a fork.
- Once cooked, you can shred the beef directly in the crockpot or remove it to a cutting board to slice or shred.
- Serve hot with the vegetables and gravy from the crockpot.
Notes
- For a thicker gravy, you can remove some liquid after cooking and thicken it with a cornstarch slurry.
- Adjust seasoning to your preference.
- Prep Time: 15 min
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg