Instructions
Step 1 Place the beef chuck roast into the slow cooker.
/nStep 2 In a bowl, mix beef broth, brown sugar, soy sauce, garlic, Worcestershire sauce, black pepper, and onion powder.
/nStep 3 Pour the mixture over the beef in the slow cooker.
/nStep 4 Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender.
/nStep 5 Remove the beef and shred or slice as desired.
/nStep 6 If a thicker sauce is desired, mix cornstarch and water to create a slurry.
/nStep 7 Stir the slurry into the slow cooker and cook for an additional 10–15 minutes until thickened.
/nStep 8 Return the beef to the sauce, coat well, and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warmed through. This dish freezes well for up to 2 months; thaw overnight before reheating.
Continue on the next page