Directions
- In a medium bowl, mix together the sliced onion, minced garlic, onion soup mix, thyme, and rosemary. Set aside.
- Spray the inside of an 8-quart slow cooker with cooking spray. Layer half of the onion mixture into the bottom of the slow cooker. Pour one can of condensed French onion soup over the onions.
- Pat the chuck roast dry with paper towels. Season all over with kosher salt and black pepper.
- Heat a large skillet over medium-high heat and add vegetable oil. Once hot, sear the roast on all sides until golden brown, about 5 minutes total. This step adds flavor but does not cook the roast through.
- Place the seared roast on top of the onion layer in the slow cooker. Add the remaining onion mixture over the roast and pour the second can of French onion soup on top.
- Arrange the sliced butter over the top of the roast. Cover the slow cooker and cook on low for 6–8 hours or high for 4–6 hours, until the meat is fork-tender. Avoid opening the lid during cooking.
- Once cooked, carefully remove the roast and set it aside on a plate. Shred the meat using two forks.
- Pour the cooking liquid into a medium saucepan over medium heat. In a small bowl, mix water and cornstarch to create a slurry. Slowly whisk the slurry into the simmering liquid and cook until thickened into a rich gravy.
- Return the shredded roast to the slow cooker and pour the thickened gravy over the meat. Keep on the warm setting until ready to serve.
- Garnish with chopped parsley, if desired, and serve over mashed potatoes, rice, or noodles for a complete meal.
Recipe Details
- Prep Time: 15 mins
- Cook Time: 6–8 hrs (low) / 4–6 hrs (high)
- Total Time: 6 hr 15 min – 8 hr 15 min
- Servings: 6–8
- Difficulty: Medium
Variations & Substitutions
- Substitute beef chuck with a pork shoulder for a slightly different flavor.
- Use low-sodium French onion soup to control saltiness.
- Add mushrooms or carrots for extra vegetables and texture.
- Replace dried herbs with fresh thyme and rosemary for a more aromatic taste.
Serving Suggestions
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