Instructions
1. Layer with intention
Place cubed chuck roast in the bottom of a 6-quart slow cooker—do not brown first (optional but not required for tenderness). Scatter potatoes and onions over the top in loose layers—do not stir. This allows steam to circulate evenly while potatoes absorb broth from above and meat juices from below.
2. Bloom the broth
In a liquid measuring cup, whisk warm beef broth and onion soup mix until fully dissolved (no granules). Stir in optional garlic and thyme. Pour evenly over the layered ingredients—do not stir. The liquid will seep downward naturally as it heats.
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