To cook melt-in-the-mouth roast beef in a slow cooker, follow these expert steps for tender, juicy results:
Ingredients
- 4-5 lb chuck roast (preferred cut for tenderness)
- 1 can cream of mushroom soup (10.5 oz)
- 1 oz dry onion soup mix
- 1 cup beef broth
- 4 medium potatoes, diced
- 4 medium carrots, diced
- 1 medium onion, diced
- Salt and pepper to taste
- Optional: fresh herbs like thyme
Instructions
1. Prepare the gravy:
Whisk together the cream of mushroom soup, dry onion soup mix, and beef broth
in a bowl. Set aside
. 2. Prepare the slow cooker:
Grease the bottom of the slow cooker or use a slow cooker liner to prevent
sticking
. 3. Season and place the roast:
Season the chuck roast generously with salt and pepper. Place it in the slow
cooker
. 4. Add vegetables:
Spread the diced potatoes, carrots, and onions around the roast. Add fresh
herbs if desired
. 5. Pour gravy over:
Pour the prepared gravy mixture evenly over the roast and vegetables
. 6. Cook low and slow:
Cover and cook on low for 8-10 hours, or until the meat is fork-tender and
easily shreds. Alternatively, cook on high for 4-6 hours if short on time. Low
and slow cooking is best for melt-in-the-mouth tenderness
. 7. Rest and serve:
Remove the roast and let it rest for about 5 minutes. The meat should shred
easily with two forks. Serve with the cooked vegetables and gravy
Tips for Best Results
- Use a chuck roast or other cuts with good marbling and connective tissue for tenderness
- Adding some liquid (broth or gravy) helps break down the meat fibers and keeps it moist
- Searing the roast before slow cooking can add flavor but is optional
- If the roast isn’t shredding easily, cook it longer on low heat
This method ensures a tender, juicy, melt-in-the-mouth roast beef that falls apart effortlessly and is full of rich flavor
