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Slow Cooker Shredded Beef in Rich Savory Gravy

  • Author: Sofia
  • Total Time: 8 hours 20 minutes
  • Yield: 7 servings 1x

Description

Tender beef slowly simmered until it yields to the gentle press of a fork, transformed into succulent shreds bathed in a glossy, deeply seasoned sauce.

Ingredients

Scale
  • 3.5 to 4 pounds boneless beef chuck roast (trimmed of excess outer fat)
  • 1.5 teaspoons coarse kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons neutral high-heat cooking oil ((such as avocado or canola oil))
  • 1 large yellow onion (halved and sliced 1/4-inch thick)
  • 4 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 2 cups low-sodium beef broth (divided)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 dried bay leaf
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  1. Pat the beef chuck roast completely dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder. Rub the spice blend thoroughly over all sides of the beef.
  2. Heat the cooking oil in a large, heavy skillet over medium-high heat until shimmering. Add the roast and sear undisturbed for 4 to 5 minutes per side, plus 1 to 2 minutes on the edges, until deeply browned. Transfer the seared roast into the slow cooker.
  3. Lower the skillet heat to medium. Add the sliced yellow onion and cook for 2 to 3 minutes until starting to soften. Add the minced garlic and tomato paste; cook, stirring constantly, for 1 minute until fragrant. Pour in 1/2 cup of the beef broth, scraping the bottom of the pan to lift all browned bits. Pour the entire skillet mixture over the beef in the slow cooker.
  4. Add the remaining 1 1/2 cups of beef broth, Worcestershire sauce, soy sauce, and Dijon mustard around the meat. Tuck the thyme sprigs, rosemary sprig, and bay leaf into the liquid. Cover and cook on LOW for 8 hours (or on HIGH for 4 1/2 to 5 hours) until the beef is fork-tender.
  5. Transfer the beef to a cutting board. Discard the herb stems and bay leaf. Shred the meat with two forks into bite-sized ribbons, discarding any pockets of unrendered fat. Cover meat loosely with foil.
  6. Pour the slow cooker braising liquid through a fat separator (or skim off surface oil) into a medium saucepan set over medium-high heat. Whisk the cornstarch and cold water in a cup to form a smooth slurry. Bring the braising liquid to a boil, whisk in the slurry, and simmer for 2 to 3 minutes until glossy and thickened.
  7. Return the shredded beef to the slow cooker, pour the hot thickened gravy over the top, and toss gently to coat completely. Keep on the WARM setting until ready to serve.
  • Prep Time: 20 minutes
  • Cook Time: 480 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1

Keywords: Store shredded beef fully submerged in gravy in an airtight container in the refrigerator for up to 4 days. Freeze beef and gravy together in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator. Reheat gently in a covered saucepan over medium-low heat on the stovetop with a splash of broth or water until steaming hot (165°F / 74°C).

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Find it online: https://thetastybites.com/slow-cooker-shredded-beef-in-rich-savory-gravy/