Grandma says this is the most tender beef she has ever tasted and it uses just 4 ingredients

 

Ingredients

3 to 3 1/2 pounds beef chuck roast
2 (1-ounce) packets dry onion soup mix
2 large yellow onions, thinly sliced
2 cups beef broth (low-sodium preferred)

Directions

Prepare the onions by peeling and thinly slicing them into half-moons. Scatter the sliced onions evenly over the bottom of a 6-quart slow cooker to create a bed for the roast. This not only flavors the beef but also helps build that rich, onion-forward gravy.

Pat the chuck roast dry with paper towels. This helps it brown slightly as it cooks and keeps the surface from steaming. Place the roast directly on top of the sliced onions in the slow cooker.

Sprinkle the dry onion soup mix evenly over the top and sides of the roast. Use your hands to gently pat the mix onto the surface so it adheres and seasons the meat thoroughly. The soup mix will dissolve into the cooking liquid and create a deep, savory base.

Pour the beef broth around the sides of the roast, being careful not to wash all of the onion soup mix off the top. You want some of that seasoning to stay on the meat while the rest mingles with the broth and onions to form the glossy, dark brown gravy.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the roast is very tender and easily pulls apart with a fork. Low and slow is key here; this long, gentle cooking time is what makes the beef as tender as Grandma remembers.

Once the roast is done, use two forks to gently pull it into large chunks right in the slow cooker, leaving some pieces intact for that classic pot roast look. Stir the onions and cooking juices around the meat so everything is coated in the rich gravy.

Taste the gravy and adjust the seasoning only if needed; the onion soup mix is quite salty, so you may find no extra salt is necessary. If you’d like a slightly thicker gravy, you can briefly remove a cup of the hot liquid, whisk in 1 to 2 teaspoons of cornstarch until smooth, then stir it back into the slow cooker and let it bubble on HIGH for 10 to 15 minutes.

Serve the pot roast hot, spooning plenty of the translucent caramelized onions and dark, glossy gravy over each portion of beef. Keep any leftovers in an airtight container in the refrigerator for up to 3 days; the flavors deepen even more by the next day.