INGREDIENTS :
- 3 pounds boneless chuck roast
- 1 large onion, roughly chopped
- 3 carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 packet (1 ounce) dry onion soup mix
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
DIRECTIONS :
- Season the chuck roast generously with salt and pepper on all sides.
- Place the chopped onion, carrots, and celery in the bottom of a 6-quart or larger slow cooker.
- Place the seasoned chuck roast on top of the vegetables.
- In a medium bowl, whisk together the dry onion soup mix, cream of mushroom soup, beef broth, Worcestershire sauce, and dried thyme until well combined.
- Pour the soup mixture evenly over the chuck roast and vegetables in the slow cooker.
- Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is fork-tender.
- If desired, carefully remove the roast and vegetables from the slow cooker. In a small bowl, whisk together 2 tablespoons of flour with 1/4 cup of the cooking liquid until smooth. Stir this slurry back into the remaining cooking liquid in the slow cooker. Cook on high for an additional 15-20 minutes, or until the gravy has thickened.
- Shred the chuck roast with two forks or slice it against the grain. Serve the roast with the vegetables and gravy.
Prep Time: 20 minutes
Kcal: 450
enjoy