Place your beef chuck roast into the bottom of a large slow cooker. If the roast is particularly large, you can cut it into two pieces to ensure it fits comfortably and cooks evenly. There is no need to sear the meat beforehand, as the slow cooking process will develop deep flavors on its own.

Pour the condensed French onion soup directly over the top of the roast. Sprinkle both packets of the dry French onion soup mix over the liquid, ensuring the top of the meat is well covered. These ingredients will meld together to create a concentrated, savory base.

Slowly add the beef broth around the sides of the roast. You do not want to wash away all the dry seasoning from the top of the meat, so pouring it into the base of the crock pot is best. This extra liquid ensures the roast stays moist throughout the long cooking duration.

Cover the slow cooker with its lid and set it to the low heat setting. Let the roast cook for 8 to 10 hours until the beef is tender enough to fall apart with a fork. Avoid opening the lid during the process, as this releases heat and can significantly extend the cooking time.

Once the meat is finished, remove it from the slow cooker and place it on a large serving platter. Use two forks to gently shred the beef into large chunks. Pour the remaining onion gravy from the pot over the meat before serving it to your guests.