Chuck roast browning in a skillet
Chuck roast browning in a skillet
If you prefer a smoother, thicker gravy, remove the cooked roast and use a ladle to transfer the onions and sauce to a saucepan. Simmer for a few minutes to reduce, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering gravy until thickened, then pour back over the sliced beef. You can swap the cream of mushroom soup for cream of onion or cream of celery if that’s what you keep on hand; the onion soup mix will still drive the flavor.
For a more pronounced onion profile, use sweet onions instead of yellow, which will give the gravy a slightly sweeter, caramel-like edge. If sodium is a concern, choose low-sodium condensed soup and broth, and consider using only part of the onion soup mix packet, tasting the gravy at the end and adding more if needed.
Thick onion gravy spooned over sliced beef
Thick onion gravy spooned over sliced beef
Food safety tips: Always thaw beef completely in the refrigerator before placing it in the slow cooker; do not cook from frozen, as it may stay too long in the temperature danger zone (40°F–140°F). Keep the lid on the slow cooker during cooking to maintain a safe temperature and even heat. Refrigerate leftovers within 2 hours of cooking, storing them in shallow containers to cool quickly. Reheat leftovers to at least 165°F before serving, and consume within 3 to 4 days or freeze for longer storage.
