Slow Cooker Shredded Beef in Savory Gravy

Instructions

step 1 Season the chuck roast with salt, pepper, garlic powder, and onion powder./n
step 2 Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned./n
step 3 Transfer the beef to a slow cooker./n
step 4 In the same skillet, sauté chopped onion and garlic until softened and fragrant./n
step 5 Add beef broth, Worcestershire sauce, soy sauce, thyme, and paprika, then stir to combine./n
step 6 Pour the mixture over the beef in the slow cooker./n
step 7 Cover and cook on low for 8 hours or high for 4–5 hours until the beef is tender./n
step 8 Remove the beef and shred it using two forks./n
step 9 Mix cornstarch and water to create a slurry, then stir it into the slow cooker to thicken the gravy./n
step 10 Return the shredded beef to the gravy and mix well.
step 11 Serve warm and enjoy.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth if needed. This dish also freezes well for up to 2 months.