Ingredients
For the Beef
- 3 lb (1.4 kg) beef chuck roast
- 1½ tbsp olive oil
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
For the Rich Gravy
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp onion powder
- 1 bay leaf
To Thicken
- 2 tbsp cornstarch
- 3 tbsp cold water
Optional Garnish
- Fresh parsley
- Sliced green onions
Instructions
- Season the roast: Pat the chuck roast dry. Rub with olive oil, salt, pepper, paprika, garlic powder, and onion powder.
- Sear the beef: Heat a large skillet over medium-high heat. Sear the roast for about 3–4 minutes per side, until deeply browned. Searing isn’t strictly necessary for a slow cooker roast, but it adds extra browned flavor.
- Prepare the sauce: Whisk together beef broth, Worcestershire sauce, tomato paste, brown sugar, honey, balsamic vinegar, smoked paprika, thyme, onion powder, and black pepper.
- Layer the slow cooker: Place sliced onions and garlic in the bottom. Put the seared roast on top and pour the sauce around and over the beef. Add the bay leaf.
- Slow cook: Cover and cook on LOW for 7–8 hours, or HIGH for 4–5 hours, until the beef is very tender and easily pulls apart. Similar chuck-roast recipes use about 8–9 hours on LOW.
- Make the gravy: Remove the beef and bay leaf. Mix cornstarch with cold water until smooth. Stir it into the hot cooking liquid. Cover and cook on HIGH for about 15–20 minutes, until the gravy thickens.
- Finish: Return the roast to the gravy and spoon the glossy sauce over the top. Garnish with parsley.
- Serve: Slice or shred the tender beef and serve generously with the onion gravy. Mashed potatoes, rice, roasted vegetables, or crusty bread are excellent sides.
Nutrition — Approx. per serving
- Calories: 450–550 kcal
- Protein: 40–48 g
- Carbohydrates: 12–18 g
- Fat: 27–35 g
- Fiber: 1–2 g
- Sugar: 7–10 g
- Sodium: Approximately 700–1,000 mg, depending on broth and Worcestershire sauce
Nut & Allergen Information
- Peanuts: None
- Tree nuts: None
- Dairy: None
- Eggs: None
- Gluten: Check Worcestershire sauce and beef broth labels
- Soy: Possible in Worcestershire sauce
- Mustard: Possible depending on Worcestershire sauce
- Sesame: None in the basic recipe
Q/S — Quick Questions & Substitutions
Can I use another cut of beef?
Yes. Chuck roast is best for this style, but a well-marbled shoulder roast can also work.
Can I skip searing?
Yes. Put the seasoned roast directly into the slow cooker, although searing gives deeper flavor.
Can I add vegetables?
Yes. Add carrots, potatoes, mushrooms, or celery around the roast.
Can I make it less sweet?
Yes. Reduce the brown sugar to 1 tablespoon and omit the honey.
Can I use chicken broth?
Yes, but beef broth gives a much richer beef flavor.
Can I make it gluten-free?
Yes. Use certified gluten-free beef broth and Worcestershire sauce.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Slow-cooked beef recipes commonly recommend this storage window.
Tip: For the glossy, rich appearance in your photo, don’t shred the roast completely. Keep it in large tender pieces and spoon plenty of the thick onion gravy over the top.