Tender, juicy beef chuck roast cooked low and slow with baby carrots, onion soup mix, butter, and rich beef broth. The result is fall-apart beef with a flavorful brown gravy and tender carrots.
⏱️ Prep Time: 10 minutes
🔥 Cook Time: 8 hours on LOW or 4 hours on HIGH
🍽 Servings: 6–8
🛒 Ingredients
- 3–4 lbs (1.4–1.8 kg) raw boneless beef chuck roast
- 1 packet dry onion soup mix or pot roast seasoning mix
- 2 cups (about 300 g) raw baby carrots
- 4 tablespoons (56 g) butter, cut into small pats
- 1½ cups (360 ml) beef broth
- Salt, to taste
- Black pepper, to taste
👩🍳 Instructions
- Place the raw beef chuck roast in the center of the slow cooker. Season lightly on all sides with salt and black pepper.
- Arrange the baby carrots around the roast and scatter a few over the top.
- Sprinkle the dry onion soup mix evenly over the beef and carrots.
- Place the small butter pats evenly over the top of the roast.
- Pour the beef broth gently around the edges of the slow cooker so the seasoning stays on top of the meat.
- Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef is very tender and easily pulls apart with a fork.
- Serve the beef hot with the tender carrots and spoon the rich brown cooking gravy over the top.
💡 Tip:
For the most tender result, use beef chuck roast and cook it on LOW. If the gravy is thinner than you prefer, remove the meat and carrots and let the cooking liquid reduce slightly before serving.