Ingredients
Beef
- 3 lb (1.4 kg) beef chuck roast
- 1½ tbsp olive oil
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
Onion Gravy
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- ½ tsp onion powder
- 1 tbsp butter
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 bay leaf, optional
Instructions
- Season the roast: Pat the chuck roast dry. Rub with salt, pepper, garlic powder, and paprika.
- Sear: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side, until deeply browned. This step adds extra flavor.
- Cook onions: Remove the beef. Add butter and sliced onions to the same skillet. Cook for 5–7 minutes until softened and lightly browned. Add garlic and cook for 30 seconds.
- Prepare the gravy: Stir in tomato paste, beef broth, Worcestershire sauce, thyme, onion powder, and bay leaf. Scrape up the browned bits from the pan.
- Slow cook: Place the onions in the slow cooker and put the seared roast on top. Pour the broth mixture over the beef.
- Cook: Cover and cook on LOW for about 8 hours or HIGH for 4–5 hours, until the beef is fork-tender and easy to shred.
- Thicken gravy: Remove the roast and keep it warm. Mix cornstarch with cold water. Stir the slurry into the cooking liquid and cook on HIGH for 10–20 minutes, until thick and glossy.
- Finish: Shred or slice the beef and return it to the onion gravy. Spoon plenty of caramelized onions and gravy over the top.
Nutrition — Approx. per serving
- Calories: 480–560 kcal
- Protein: 40–48 g
- Carbohydrates: 10–15 g
- Fat: 30–36 g
- Fiber: 2–3 g
- Sodium: 700–1,000 mg
Nutrition varies with the size/fat content of the roast and the amount of gravy consumed.
Nut & Allergen Information
- Peanuts: None
- Tree nuts: None
- Dairy: Butter; use olive oil instead for dairy-free
- Eggs: None
- Gluten: Check Worcestershire and beef broth labels
- Soy: Possible in Worcestershire sauce
- Mustard: Usually none, but check Worcestershire label
Q/S — Quick Questions & Substitutions
Can I use another cut of beef?
Yes. Bottom round or blade roast can work, although chuck is usually more tender and flavorful for slow cooking.
Can I skip searing?
Yes, but searing gives the roast a deeper browned flavor.
Can I add potatoes and carrots?
Yes. Add baby potatoes and large carrot pieces around the roast for a complete meal.
Can I make the gravy thicker?
Yes. Add another ½–1 tbsp cornstarch mixed with cold water and cook until thickened.
Can I use onion soup mix?
Yes. You can replace some of the seasonings with 1 packet onion soup mix, but reduce added salt because the mix can be quite salty.
Can I freeze leftovers?
Yes. Cool completely, store airtight, and freeze for up to about 3 months.