The 4 Ingredients 3 to 4 lbs Beef Chuck Roast (ideal for that ultra-tender, pull-apart texture) 2 large Yellow Onions (sliced into thick wedges) 1 packet Onion Soup Mix (the ultimate rich flavor shortcut) 1 can (10.5 oz) Condensed French Onion Soup (or Beef Broth) Step-by-Step Instructions Step 1: Prep the Base Place your sliced onion wedges directly into the bottom of your slow cooker (or a heavy Dutch oven if cooking in the oven). This creates a flavorful bed for the beef and keeps it from sticking to the bottom. Step 2: Season the Beef Place the chuck roast right on top of the onions. Evenly sprinkle the entire packet of dry onion soup mix over the top of the meat, patting it in slightly so it sticks. Step 3: Add the Liquid Slowly pour the can of condensed French onion soup (or beef broth) around the sides of the roast, being careful not to wash all the seasoning mix off the top of the meat. Step 4: Slow Cook to Perfection Slow Cooker Method (Recommended): Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6 hours). Low and slow is the secret to getting that exact “melt-in-your-mouth” texture shown in image 178286.jpg. Oven Method: Cover tightly with a lid or heavy-duty foil and bake at 300°F (150°C) for about 3 to 3.5 hours, until the beef fragments easily with a fork. To Serve: Transfer the roast to a serving platter and slice or shred it. Give the rich onion gravy left in the pot a good stir, then generous spoon those jammy, caramelized onions and juices right over the top of the beef. It pairs beautifully with mashed potatoes or egg noodles to soak up every drop!
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