Description
Fall-apart beef slow-cooked until juicy and drenched in deep, savory gravy—pure comfort in every bite.
Ingredients
Scale
- 3–4 lbs Beef chuck roast
- 4 cups Beef broth
- 1 Onion (sliced)
- 4 cloves Garlic (minced)
- 1 lb Baby potatoes
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 2 tbsp Cornstarch (for thickening)
- Salt & black pepper to taste
- 1 tsp Paprika
- 1 tsp Dried thyme or rosemary
- Olive oil (for searing, optional)
Instructions
- Season beef generously with salt, pepper, and paprika.
- Sear roast in a hot skillet until deeply browned (optional but recommended).
- Place onions, garlic, and potatoes in the bottom of the crockpot.
- Set beef on top and add broth, Worcestershire, and tomato paste.
- Sprinkle herbs over everything, cover, and cook until fork-tender.
- Remove beef, shred slightly, and whisk cornstarch slurry into juices to thicken.
- Return beef to crockpot, coat with gravy, and serve hot.
Notes
- For best results, sear the beef before placing it in the crockpot.
- Adjust seasoning according to taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours on LOW or 4–5 hours on HIGH
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg