Perfect for busy days — this slow cooker beef turns melt-in-your-mouth tender with rich, savory gravy.
🛒 Ingredients (Serves 4–6)
-
2 lbs (900g) beef chuck roast (or stew meat)
-
1 tbsp olive oil (optional, for searing)
-
1 onion, sliced
-
3 cloves garlic, minced
-
1 cup beef broth
-
1 tbsp Worcestershire sauce
-
1 tsp dried thyme
-
1 tsp paprika
-
½ tsp black pepper
-
½ tsp salt (adjust later)
-
2 tbsp cornstarch (optional, to thicken)
Optional add-ins:
-
2 carrots (chunks)
-
2 potatoes (chunks)
-
Mushrooms
👩🍳 Instructions
1️⃣ Optional Sear (Extra Flavor)
Heat oil in skillet and sear beef 2–3 minutes per side.
(This step boosts flavor but can be skipped.)
2️⃣ Layer in Slow Cooker
Add:
-
Onion + garlic at bottom
-
Place beef on top
-
Pour broth + Worcestershire
-
Sprinkle spices
3️⃣ Cook
-
LOW: 8 hours (best texture)
-
HIGH: 4–5 hours
Beef should shred easily with a fork.
4️⃣ Thicken (Optional)
Mix cornstarch with 2 tbsp cold water.
Stir into slow cooker and cook 15–20 minutes until thickened.
🌟 Serving Ideas
-
Over mashed potatoes
-
With rice
-
In sandwiches
-
With roasted veggies
-
In tacos
🥗 Nutrition (Per Serving, 6 servings)
-
Calories: ~320
-
Protein: 32g
-
Fat: 18g
-
Carbs: 4g (without potatoes)
⚖ WW Points Estimate
(Beef chuck version)
➡ 6–8 points per serving
Without oil & thickener:
➡ 5–6 points per serving
With potatoes added:
➡ Add 2–3 points per serving
🌿 Is It Anti-Inflammatory?
✔ Garlic & onion = anti-inflammatory
✔ Slow cooking preserves nutrients
⚠ Red meat in moderation recommended
⚠ Choose lean chuck or trim fat
Better option: serve with lots of vegetables.
💡 Pro Tips
✔ Don’t lift lid while cooking
✔ Add splash of balsamic for deeper flavor
✔ For shredded beef → cook longer on LOW
✔ Leftovers taste better next day