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4 -(up to) 5 lb Very lean chuck roast (english cut works well)
1 -(up to)
2 cn (16-oz) college inn beef broth
1 pk Dry onion soup mix

Trim any excess fat from beef.

In Slow Cooker or slow cooker: Place beef in slow cooker (if beef is too large for your pot, cut into large pieces to fit). Sprinkle onion soup mix over meat. Pour beef broth over the entire contents. Cook on low to medium temp. for @ 6 - 7 hours. Beef is done when it fall apart when a fork is inserted. Using 2 forks separate the beef until it looks as if it may have been shredded (the beef will absorb the broth as you complete this process). Remove any fat that will separate from beef.

Note: Check after 4-5 hours to make sure broth is not cooking away. If this starts to occur, lower your temperature and/or add more broth. Beef should always be cooking in a substantial amount of broth.

In Oven: Place beef in a 9 x 13 casserole or roaster. Sprinkle onion soup over meat. Pour broth over contents. Bake covered at 300 degrees for about 6 - 7 hours or until meat falls apart when a fork is inserted. Follow instructions above for separating.

Serve on crusty rolls. It's great with horseradish sauce!

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