4-Ingredients Onion Soup Pot Roast

4-Ingredients Onion Soup Pot Roast. According to Grandma, it is the most tender beef she has ever tasted and only 4 ingredients are used.
Servings: 6

INGREDIENTS

Beef chuck roast

Quantity: 3 to 3 1/2 pounds

Notes: Use a well-marbled cut for the most tender result after slow cooking.

Dry onion soup mix

Quantity: 2 (1-ounce) packs

Notes: Evenly sprinkle over the roast and gently pat so it adheres to the surface and seasons the meat.

Yellow onions

Quantity: 2 large

Notes: Peeled and cut into half-moons, then evenly layered on the bottom of the slow cooker to form a bed for the roast and create onion-rich gravy.

Beef broth

Quantity: 2 cups

Notes: Low sodium is preferred. Add on the sides of the roast, leaving the seasoning on top to help form a shiny dark brown gravy.

DIRECTIONS

How to Make 4-Ingredients Onion Soup Pot Roast

Prepare the Onions
Start with the onions which are to be peeled and cut into half-moons. Evenly layer onions that have been sliced on the bottom of a 6-quart slow cooker to form a bed on which the roast will lie. This does not only adds flavor to the beef but it also contributes to the creation of that onion-rich gravy.
Prepare and Place the Roast
Blot the chuck roast using paper towels. This assists it in browning as it cooks and prevents the surface of steaming. Add roast on top of sliced onions in slow cooker.
Add the Seasoning
Evenly sprinkle the top and the sides of the roast with sprinkle the dry onion soup mix. Gently pat the mix onto the surface with your hands so that it adheres to the surface and seasons the meat. The soup mix will be added to the cooking liquid and will form a rich savory base.
Add the Broth
Add the beef broth on the sides of the roast, making sure to leave all the onion soup mix on the top. You would like some of that seasoning to remain on the meat and have the rest mixed with the broth and the onions to make the shiny dark brown gravy.
Cook the Roast
Cover the slow cooker with the lid and cook on LOW 8 to 10 hours or until the roast is very tender and only holds together with a fork. Here, low and slow are the order of the day; the long slow cooking process is the one that makes the beef as tender like Grandma remembers.
Shred and Mix
After the roast has roasted, take two forks and pull the roast into large chunks in the slow cooker, leaving some pieces big so they will have that typical pot roast appearance. Move the onions and cooking juices around the meat ensuring that all the meat is covered with the rich gravy.
Adjust Seasoning and Thicken
Taste the gravy and further seasoning only where it is warranted the onion soup mix is quite salty, and you may be tempted not to add any more salt. To make it a little thicker, you can take out a cup of the hot liquid, add 1 to 2 teaspoons of cornstarch, and whisk it before it goes back into the slow cooker and boils on HIGH up to 10 to 15 minutes.
Serve and Store
Divert the pot roast, and heap on top of each slice of beef the transparent caramelized onions as well as the black and shiny gravy. Store any leftovers in an airtight container in the refrigerator and keep the leftover not more than 3 days; the flavors grow even further the following day.