I’ve renamed this ‘Sunday Special’—3 ingredients, and it turns every Sunday dinner into something extraordinary.

Directions
1. Place the beef chuck roast in the slow cooker.
2. Sprinkle the dry French onion soup mix evenly over the roast.
3. Pour the beef broth around the sides of the roast, being careful not to wash off the soup mix.
4. Cover and cook on low for 8-9 hours or until the beef is tender and easily shredded with a fork.
5. Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before slicing or shredding.
6. Serve the roast with the juices from the slow cooker drizzled over the top.

Variations & Tips

For a richer flavor, you can sear the roast in a hot skillet with a little oil before placing it in the slow cooker. This will add a nice crust and deepen the flavors. If you prefer a thicker sauce, you can remove the roast once cooked and thicken the juices with a slurry of cornstarch and water. For an added twist, include sliced mushrooms or carrots in the slow cooker for additional texture and flavor. To make it a bit more aromatic, add a sprig of fresh thyme or a bay leaf while cooking.