3–4 lbs boneless chuck beef roast, divided into 3 or 4 pieces
1 lb carrots, peeled and thickly sliced
1 lb celery, sliced
2 onions, peeled and sliced
2 envelopes dry onion soup mix (i.e., Lipton)
1 (10.5 oz) can cream of celery soup
1 (10.5 oz) can cream of mushroom soup
2 soup cans worth of water
6 TB all purpose flour
5 small cubes beef bouillon (see note)
2 tsp garlic powder
2 tsp fresh ground pepper
Optional: 3-4 medium russet potatoes, peeled and cut to bite size, to be
added during last half of cooking time
1. Place cut-up vegetables into slow cooker. Dry chuck roast pieces with
paper towel and place on top of veggies.
2. Combine all remaining ingredients in a bowl (except potatoes) and mix
by hand until incorporated. The bouillon cubes may not dissolve,
which is fine.
3. Pour sauce evenly over the chuck roast, ensuring that it is as
covered with liquid as possible. Turn slow cooker on Low for 10-12 hours.
(it’s a long time, but that’s what makes the beef so tender.)
4. If adding potatoes, wait until the last 5-6 hours to toss them in, or
they will get overcooked.
5. Skim fat off top. Season to taste with more salt/pepper if needed.
Serve with warm buttered egg noodles, rice, or mashed potatoes.
*Note: I use 5 of the small, perfectly cubed bouillon cubes (similar
to a dice.) If you’re using the larger rectangular bouillon cubes (i.e.,
Knorr), reduce to 3 cubes.