Ingredients
For the Beef
– 2–2½ lb (900 g–1.1 kg) beef chuck roast, cut into 1½-inch cubes
– 2 packets French onion soup mix (about 1 oz each, depending on brand)
– 2 cups beef broth
– 1 medium onion, sliced (optional)
– 3 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– ½ teaspoon black pepper
– 1 tablespoon olive oil, optional for browning
For the Biscuits
– 1 can (about 16 oz) refrigerated biscuit dough, approximately 8 biscuits
– 1 tablespoon melted butter
– ½ teaspoon garlic powder (optional)
– 1 tablespoon chopped parsley (optional)
Note: The image appears to show refrigerated biscuits added over the cooked beef. The exact cooking method and ingredient quantities are not confirmed by the image, so the following method includes a reliable way to cook the biscuits.
Instructions
Step 1: Prepare the Beef
Cut the beef chuck into evenly sized cubes. Trim away large pieces of excess fat.
For deeper flavor, heat olive oil in a skillet and brown the beef in batches for 2–3 minutes per side. This step is optional but helps develop a richer gravy.
Step 2: Add Ingredients to the Slow Cooker
Place the beef cubes in the slow cooker. Add the French onion soup mix, sliced onion if using, minced garlic, black pepper, and Worcestershire sauce.
Pour in the beef broth and stir gently to distribute the seasonings. The beef should be surrounded by liquid, but it does not need to be completely submerged.
Step 3: Slow-Cook Until Tender
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
Cooking times vary according to the size of the beef cubes and the slow cooker. If the beef is still tough, continue cooking until it softens.
Step 4: Prepare the Gravy
Stir the beef and gravy gently. Taste before adding salt because packaged French onion soup mix can be quite salty.
If the gravy is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the mixture into the hot gravy and cook for another 10–15 minutes, until thickened.
Step 5: Add the Biscuits
For the best results, use one of these methods:
Oven method — recommended: Bake the refrigerated biscuits separately according to the package instructions, usually at 350–375°F (175–190°C) for approximately 12–18 minutes. Brush with melted butter and place on top of the beef just before serving.
Slow-cooker method: Arrange the biscuit dough over the hot beef during the final 60–90 minutes of cooking. Cover and cook on HIGH until the biscuits are fully cooked in the center. Avoid lifting the lid frequently, as escaping steam slows cooking. Biscuit results can vary by dough brand and slow cooker.
The oven method is more reliable for achieving the golden, browned tops shown in the photo.
Step 6: Finish and Serve
Brush the biscuits with melted butter mixed with garlic powder, if desired. Sprinkle with parsley and serve immediately with generous portions of beef and onion gravy.
Pair with steamed green beans, roasted carrots, or a crisp green salad.
Nut Information and Allergen Guide
Is this recipe nut-free?
The listed ingredients do not intentionally include peanuts or tree nuts. However, packaged products can differ, so check the labels of the specific ingredients you use.
Ingredient Allergen considerations
Beef Not a common major food allergen
French onion soup mix Check for wheat, milk, soy, and other declared allergens
Beef broth Check for wheat, soy, and other ingredients or cross-contact warnings
Refrigerated biscuits Often contain wheat and may contain milk or soy
Butter Contains milk
Worcestershire sauce Some brands contain fish (anchovies), soy, or other allergens
How to Make It Safer for Someone With a Nut Allergy
– Check every packaged ingredient for peanut and tree-nut allergen declarations and cross-contact warnings.
– Choose biscuit dough and soup mix that are suitable for the individual’s allergy requirements.
– Use clean utensils, cookware, countertops, and serving dishes.
– Do not assume a product is safe simply because nuts are not listed as ingredients.
If the person has a severe nut allergy, verify the manufacturer’s allergen information before preparing the dish.
Helpful Tips
– Best beef cut: Chuck roast becomes tender and flavorful with slow cooking.
– Less salty gravy: Use low-sodium beef broth and start with one packet of onion soup mix; add more to taste.
– Extra flavor: Brown the beef and sauté the onions before adding them to the slow cooker.
– Avoid soggy biscuits: Bake them separately if you want crisp, golden tops.
– Storage: Refrigerate leftovers within 2 hours and store in an airtight container for 3–4 days.
– Reheating: Reheat the beef and gravy until steaming hot. Store biscuits separately when possible to preserve their texture.
Estimated Nutrition
Per serving, assuming 6 servings and including one or two biscuits:
– Calories: 450–650
– Protein: 35–45 g
– Carbohydrates: 30–50 g
– Fat: 18–30 g
– Sodium: Varies considerably by soup mix, broth, and biscuit brand.
These figures are approximate and depend on the ingredients and portion sizes.
Final result: Tender, savory beef in rich French onion gravy, topped with warm, buttery golden biscuits — a simple, satisfying slow-cooker comfort meal.
