Ingredients:

  • 3 to 4 lbs Boneless Beef Chuck Roast
  • 1 large Yellow Onion, thinly sliced
  • 1 cup Beef Broth (low sodium preferred)
  • 1 standard packet Dry Ranch Seasoning Mix
  • 1 standard packet Dry Au Jus Gravy Mix
  • 1 standard packet Dry Onion Soup Mix
  • 2 Tablespoons Cornstarch (optional, for thickening)
  • 1/4 cup Cold Water (optional, for slurry)

Instructions:

  1. Pat the chuck roast thoroughly dry with paper towels.
  2. Place the sliced onions in the bottom of the slow cooker insert.
  3. Sprinkle all three seasoning packets (Ranch, Au Jus, Onion Soup) evenly over the top and sides of the beef roast.
  4. Place the seasoned roast directly on top of the onions in the slow cooker. Pour the beef broth (or wine) around the base of the roast.
  5. Secure the lid. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours. Do not lift the lid during cooking.
  6. The roast is done when it shreds easily with two forks. Remove the roast to a cutting board and shred the meat using two forks.
  7. Return the shredded meat to the slow cooker juices and toss gently to coat. If thickening the gravy, proceed to the next step.
  8. If thickening: Remove all solid matter, leaving only the cooking liquid. Whisk the cornstarch and cold water to create a slurry. Pour the liquid back into the slow cooker. Stir in the slurry and cook on HIGH for 15-30 minutes until thickened.
  9. Serve the shredded meat and gravy over your accompaniment of choice, such as mashed potatoes.