Place your beef chuck roast into the bottom of a 6-quart slow cooker. Ensure the meat is at room temperature for about twenty minutes before starting to help it cook more evenly.
Sprinkle the entire packet of dry French onion soup mix over the top of the roast. Use your hands or a spoon to lightly press the seasoning into the surface of the beef.
Pour the condensed French onion soup and the beef broth over and around the sides of the roast. Do not worry about stirring, as the juices will naturally meld together as the heat rises.
Cover the crock pot with its lid and set the temperature to low. Let the roast cook for 8 to 10 hours until the meat is tender enough to fall apart with a fork. Avoid opening the lid during the cooking process to keep the steam trapped inside.
Once the meat is fully cooked, remove any large pieces of fat. Use two forks to shred the beef directly in the slow cooker, allowing it to soak up all the savory onion juices before serving.
