Instructions
Step 1: Season the beef chuck roast with salt, pepper, garlic powder, and onion powder./nStep 2: Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned./nStep 3: Place sliced onions in the bottom of the slow cooker and set the seared roast on top./nStep 4: In a bowl, mix beef broth, onion soup mix, and Worcestershire sauce, then pour over the roast./nStep 5: Cover and cook on low for 8–10 hours or high for 4–6 hours until the beef is tender and easily shreds./nStep 6: Remove the beef, shred with forks, and return it to the slow cooker./nStep 7: Mix cornstarch and water, then stir into the gravy to thicken. Cook on high for an additional 10–15 minutes./nStep 8: Serve hot with your favorite sides.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed. This dish freezes well for up to 3 months and can be reheated directly from frozen.
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