- 1 (4 pound) beef chuck roast
- 2 (10.5 ounce) cans water
- 1 (14 ounce) can beef broth
- 1 (10.5 ounce) can French onion soup (such as Campbell's ®)
- 2/3 cup reduced-sodium soy sauce
- 1/3 cup Worcestershire sauce
- 3 bay leaves, or more to taste
- 2 cloves garlic, minced
- 1 tablespoon dried rosemary
- Combine chuck roast, water, beef broth, onion soup, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker.
- Cook on Low for 8 to 10 hours. Remove beef from cooking liquid and thinly slice.