Description

Fall-apart tender chuck roast slow-cooked with caramelized onions, garlic, and French onion soup mix creates a rich, savory dinner that tastes like you spent all day in the kitchen. Perfect for Sunday dinners or easy weeknight meals.

Ingredients

For the Roast:

2 pounds beef chuck roast (the fattier, the better—it keeps everything juicy)
1 teaspoon salt
1 teaspoon black pepper
A little oil for searing (vegetable, canola, or whatever you’ve got)

For the French Onion Magic:

2 red onions, thinly sliced (yellow onions work too, but red ones add a pretty sweetness)
4 garlic cloves, minced (or use the jarred stuff—no judgment here)
1 packet French onion soup mix (1 ounce) (the secret weapon)
¾ cup beef broth or beef stock
1½ tablespoons tomato paste
1 tablespoon soy sauce (adds that deep, savory umami)

For Finishing:

2 teaspoons fresh parsley, chopped (makes it look fancy)

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Instructions

Step 1: Season and Sear the Roast

Pat your chuck roast dry with paper towels—this helps it get a better crust. Sprinkle salt and black pepper generously on all sides. Heat a large skillet over medium-high heat with a drizzle of oil. Once it’s shimmering hot, lay that roast in the pan and let it sizzle. Sear each side for about 3-4 minutes until you’ve got a beautiful golden-brown crust.

Step 2: Caramelize Those Onions

In the same skillet (don’t wash it—all that fond is flavor gold), toss in your sliced onions. Stir them around for 3-4 minutes over medium-high heat until they start to soften and pick up some color.

Step 3: Mix Up the Magic Sauce

In a bowl, whisk together the beef broth, tomato paste, soy sauce, and French onion soup mix until smooth. Pour this mixture over the roast and onions, letting it seep into all the nooks and crannies.

Step 4: Let the Slow Cooker Work Its Magic

Pop the lid on your slow cooker and set it to low for 6-8 hours. Walk away. Go live your life. By the time you come back, your house will smell like a French bistro, and that beef will be so tender it practically falls apart if you look at it.

Step 5: Serve It Up

Once the roast is fork-tender and shreddable, carefully lift it out of the slow cooker and place it on a serving platter. Spoon some of those gorgeous onions and sauce over the top, then sprinkle with fresh parsley for a pop of color. Slice or shred the meat and serve with all that luscious gravy.

Notes

Use a meat thermometer to ensure the internal temperature reaches 190–205°F for that perfect fall-apart texture.

For smaller roasts under 2 pounds, start checking for tenderness around the 5-hour mark.

Larger roasts may need the full 8 hours or a bit longer to become tender.

Don’t worry if the onions seem to be swimming in liquid—they’ll cook down and naturally thicken the sauce.

For a richer gravy, stir in a tablespoon of butter just before serving.

If the roast cooks too long and seems dry, shred the meat and toss it back into the sauce to reabsorb the moisture.

Prep Time: 15 minutes
Cook Time: 6-8 hours (low) / 4-5 hours (high)
Category: Main Dish
Method: Slow Cooker
Cuisine: American