Melt-in-Your-Mouth Sunday Beef Roast
Ingredients
3–4 lb beef chuck roast
1 packet onion soup mix
1 cup beef broth
3 tbsp butter
4 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp black pepper
1 lb baby potatoes
3–4 carrots, cut into chunks
1 onion, sliced
The “Secret Trick”
Low and slow cooking with butter + onion soup mix creates an ultra-tender roast that practically falls apart with a fork.
Instructions
Prep the roast
Pat roast dry and season with black pepper.
Sear for flavor
Heat a large skillet over medium-high heat. Sear roast 3–4 minutes per side until browned.
Layer the slow cooker
Add potatoes, carrots, and onions to the bottom of the slow cooker.
Make the flavor mixture
In a bowl, mix:
onion soup mix
beef broth
garlic
Worcestershire sauce
Cook low & slow
Place roast on top of vegetables. Pour mixture over roast and add butter on top.
Slow cook
LOW for 8–9 hours
or
HIGH for 5–6 hours
Serve
Shred or slice the roast and spoon the rich gravy over everything.
Optional Add-Ins
Mushrooms
Fresh rosemary or thyme
Splash of red wine
Cornstarch slurry for thicker gravy
Serving Ideas
Serve with:
mashed potatoes
buttered rolls
green beans
roasted vegetables
