Ingredients
Scale
- One 3-lb boneless beef chuck roast
- 2 large yellow onions, sliced about ½ inch thick
- 1 cup low-sodium beef broth
- One 1-ounce packet dry onion soup mix
- 2 tablespoons Worcestershire sauce
Serving accompaniments and variations are optional and are not included in the five-ingredient count.
Instructions
- Spread the sliced onions over the bottom of the slow cooker.
- Whisk the broth, onion soup mix, and Worcestershire sauce in a bowl.
- Place the chuck roast over the onions. Pour the broth mixture over the beef and cover.
- Cook on LOW for 8–10 hours or HIGH for approximately 5–6 hours, until a fork enters easily and the beef separates with gentle pressure. Continue cooking if still resistant.
- Transfer the roast to a platter and rest for 10 minutes. Remove large fat pieces and shred or slice as the texture allows.
- Skim excess fat from the cooking liquid. Serve the beef with the softened onions and juices.
- Prep Time: 10 minutes
- Cook Time: 8–10 hours on LOW or approximately 5–6 hours on HIGH
Nutrition
- Serving Size: About 6