When the cooking time is up, I carefully take the roast out of the slow cooker, using tongs to shred the meat. This is the moment where you truly see how tender the beef is. I always make sure to dip a piece into that glorious broth before assembling my sandwiches. It never fails to remind me why I love this recipe so much—the flavors are just out of this world!
Pro Tips for Best Results
I’ve tested this recipe three different ways: with different cuts of meat and variations on seasonings. While I initially experimented with brisket, I found that chuck roast holds up much better during the long cooking process. It becomes incredibly tender and absorbs all the delicious flavors without breaking down too much. So, trust me on this one; stick with chuck roast for a juicy result.
Here’s what I learned the hard way: don’t skimp on the seasoning. The onion soup mix is a game changer in this recipe, and using it liberally really enhances the broth and the meat’s flavor. The first time I made it, I thought I could substitute it with plain onion powder, and let me tell you—what a bland disappointment that was. Stick to the packet; it’s worth it!
Also, if you’re planning to have leftovers (which, I highly recommend!), consider making extra broth. I’ve made the mistake of running out of dipping broth once, and it was a sad moment! Make sure to have enough beef broth on hand, and don’t hesitate to add a little more water if you need to stretch it further.
Common Mistakes to Avoid
I made this mistake the first time—don’t do what I did and try to rush the cooking time! I thought an hour on high would suffice, but boy, was I wrong. The meat turned out tough instead of tender, and it was a major disappointment. If you want melt-in-your-mouth beef, low and slow is the way to go! Perhaps your house may feel tantalizingly cozy, but it’s worth the wait. (See the next page below to continue…)