Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper.
- Sear the roast on all sides in the hot skillet until browned. This will take about 1-2 minutes per side.
- Transfer the seared roast to your slow cooker. Sprinkle the onion soup mix over the roast. Add the water and beef broth.
- Cook on high for 4-6 hours or on low for 8-10 hours, until the meat shreds easily with a fork.
- Remove the roast from the slow cooker and shred it. Serve the shredded meat on crusty rolls with cheese. Toast under the broiler until the cheese melts and the bun is toasted. Serve with the slow cooker juices as au jus for dipping.
Nutrition
Notes
You can cook the roast from frozen; add about 2 hours to the cooking time. Searing the meat is optional but adds flavor. Leftovers can be stored in the refrigerator for 3-4 days and are great for other dishes. The meat and au jus can be frozen separately for 2-3 months. For an Instant Pot version, sear the roast, then add liquids and cook on high pressure for 60 minutes, followed by a 15-minute natural pressure release.