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Season the chuck roast generously on all sides with salt and black pepper.

Place the sliced onions in an even layer at the bottom of a 6-quart (or larger) slow cooker.

Place the seasoned chuck roast on top of the onions.

Sprinkle the minced garlic over the roast.

Pour the Worcestershire sauce and beef broth over the roast.

Evenly sprinkle the dry onion soup mix over the top of the roast.

Distribute the pats of butter over the top of the roast.

Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is fork-tender and easily shreddable.

Carefully remove the roast from the slow cooker and transfer it to a cutting board. Shred the meat using two forks.

Stir the gravy in the slow cooker, tasting and adjusting seasoning if necessary. You can skim off any excess fat from the surface of the gravy if desired.

Return the shredded beef to the slow cooker and toss with the gravy to coat. Serve warm with your favorite side dishes.


Season the chuck roast generously on all sides with salt and black pepper.

Place the sliced onions in an even layer at the bottom of a 6-quart (or larger) slow cooker.

Place the seasoned chuck roast on top of the onions.

Sprinkle the minced garlic over the roast.

Pour the Worcestershire sauce and beef broth over the roast.

Evenly sprinkle the dry onion soup mix over the top of the roast.

Distribute the pats of butter over the top of the roast.

Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is fork-tender and easily shreddable.

Carefully remove the roast from the slow cooker and transfer it to a cutting board. Shred the meat using two forks.

Stir the gravy in the slow cooker, tasting and adjusting seasoning if necessary. You can skim off any excess fat from the surface of the gravy if desired.

Return the shredded beef to the slow cooker and toss with the gravy to coat. Serve warm with your favorite side dishes.
