Ingredients
2½–3 lb beef chuck roast, cut into large chunks
1½ lb baby potatoes, whole
1 lb carrots, peeled and cut into large pieces
8 oz whole mushrooms
1 large onion, finely chopped
2 cups beef broth
1 packet onion soup and dip mix
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 cloves garlic, minced
1 tsp dried thyme
½ tsp black pepper
Salt to taste
Fresh parsley for garnish
Instructions
Place the raw beef chunks into the bottom of the Crock Pot.
Add baby potatoes, carrots, mushrooms, and chopped onion evenly around the meat.
Sprinkle the onion soup mix over everything.
Pour in the beef broth, Worcestershire sauce, and soy sauce.
Add garlic, thyme, black pepper, and a light pinch of salt.
Do not stir. Cover with the lid.
Cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until the beef is fork-tender and the sauce is rich and glossy.
Gently stir before serving and sprinkle with fresh parsley.
Serve hot straight from the Crock Pot for a deep, savory, French onion–style pot roast stew.