16ozbeeruse a lager, such as Bud or Bud Lite, or substitute with more broth
1cupbeef broth
Instructions
Optional first step: Preheat a large skillet over high heat, add a glug of vegetable oil, and sear the chuck roast on all sides until browned. To be honest, I usually skip this step. It adds a little bit more flavor, but it's so messy and more than doubles the amount of time I would like to spend on a slow cooker dinner.
Place the chopped onion, celery, and carrots in the bottom of your slow cooker pot. If using potatoes, add them too. Top the veggies with the Lipton soup mix.
Pour in the beef broth and beef (or additional broth). Place your chuck roast on top.
Cover and slow cook on LOW for 6-8 hours, or until your roast is cooked through and tender when you start to shred it. The cook time will depend on the size of your roast and on how how tender, fall-aparty, and shredded you want your roast to be.
Now you have two options: You can shred the roast with 2 forks (or with a meat chopper) right in the slow cooker and mix it in with the gravy. The other option is to remove the roast onto a cutting board or serving platter, and slice to serve. It will still shred nicely as you cut it, but you'll be able to choose how much shredded roast you want and how much gravy you want.
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Notes
The nutrition facts are estimated assuming you get 6 equal portions from a 3lb roast, 1 packet of dry soup mix, and no potatoes added to the slow cooker. Your actual nutrition facts will depend on the actual ingredients you use.