Servings: 4  |  Prep: 10 mins  |  Cook time: 8 hours

Nutritional information: (average serve)

  • Calories: 1369
  • Protein: 112g
  • Carbs: 17g
  • Fat total: 96g


1 large onion, thinly sliced

4 cloves garlic, minced

30gr packet beefy onion soup mix (or regular onion soup mix)

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

2x (300g) cans condensed French onion soup

1kg chuck roast

1 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons vegetable oil

1/2 cup unsalted butter, thinly sliced (The butter adds a richness to the dish but if you want to omit it, you can. No need to add anything in its place.)

1/4 cup water

2 tablespoons cornstarch

chopped parsley, for garnish (optional)


Step 1

In a large bowl, mix together the sliced onion, garlic, soup mix, thyme, and rosemary until combined.

Step 2

Spray the body of a 7L slow cooker with cooking spray. Add half of the onion mixture to the body of the cooker. Add 1 can of the onion soup on top.

Step 3

Pat the chuck roast dry with paper towels. Season all over with salt and pepper.

Step 4

In a large skillet over medium-high heat, add the oil. Once hot, sear the roast on both sides to golden brown, about 5 minutes total.

Step 5

Place the roast into the slow cooker. Top with the remaining onions. Pour the remaining onion soup on top.

Step 6

Add the slices of butter on top of the roast. Cover and cook on low for 6-8 hours or on high 4-6 hours until tender.

Step 7

Take the roast out of the cooker and set aside. Pour the liquid into a skillet or pot over medium heat.

Step 8

Mix the water with the cornstarch. Once the gravy is simmering, slowly stream in the cornstarch slurry while stirring constantly. Continue to simmer until the gravy has thickened.

Step 9

You can place the roast back into the slow cooker and top it with the gravy, place on the warm setting until ready to serve.

Step 10

When ready, serve with chopped parsley as a garnish (optional).


Storing any leftovers properly helps keep them flavourful. They should be stored in the fridge for up to 3 days, or freeze for up to 3 months.