Ingredients
- 2–3 lbs chuck roast or stew beef, trimmed and cut into large pieces
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard (optional)
- Salt and black pepper, to taste
- 2 tbsp cornstarch (for thickening)
- Sliced bread (Texas toast, white, or sourdough), for serving
- Mashed potatoes (optional, for serving)
- Fresh parsley, chopped (optional garnish)
Instructions
- Season the beef with salt and pepper.
- Layer sliced onion and garlic in the slow cooker and place beef on top.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard if using.
- Cover and cook on low for 8 hours or high for 4–5 hours, until beef is fork-tender.
- Remove beef and shred with two forks, then return to slow cooker.
- Mix cornstarch with a little cold water, stir into the liquid, and cook on high for 15–20 minutes until gravy thickens.
- Serve shredded beef and gravy over thick slices of bread, mashed potatoes, or both.
- Garnish with chopped parsley, if desired.
Notes
- Sear beef before slow cooking for extra depth of flavor (optional).
- Use bottom round or brisket in place of chuck roast if preferred.
- Add a splash of red wine or a pat of butter to enrich the gravy.
- You can use store-bought brown gravy to simplify the recipe.
- Prepare a day ahead—the flavor improves after resting overnight.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4–5 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup beef + gravy
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg
