Slow Cooker Beef and Gravy
This Slow Cooker Beef and Gravy is a cozy, hassle-free meal! Tender beef in rich gravy, perfect over mashed potatoes or rice.
Servings: 4 servings
Ingredients
- 2 pounds beef chuck roast trimmed
- 1 cup beef broth low-sodium optional
- 1 packet onion soup mix
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt to taste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch for thickening
- 2 tablespoons cold water to mix with cornstarch
- to taste fresh parsley for garnish
Instructions
- Start by trimming any excess fat off the beef chuck roast. Cut it into large chunks if desired, but you can also leave it whole for a more traditional presentation.
- In a small bowl, mix together the garlic powder, black pepper, and salt. Rub this mixture all over the beef to ensure it’s well-seasoned.
- Place the beef chunks in the slow cooker. Pour in the beef broth, and sprinkle the onion soup mix over the top. Add the Worcestershire sauce, making sure everything is well combined.
- Cover the slow cooker and set it to low for 8 hours or high for 4 hours. The longer, slower cooking time is ideal for achieving that melt-in-your-mouth texture.
- Once the cooking time is up, remove the beef from the slow cooker and set it aside. In a small mixing bowl, combine the cornstarch and cold water until smooth. Stir this mixture into the remaining juices in the slow cooker. Turn the slow cooker to high and let it cook for an additional 15-30 minutes, or until the gravy has thickened.
- Slice or shred the beef as desired, then return it to the slow cooker to soak up more of that delicious gravy. Serve hot, garnished with fresh parsley.
Equipment
- Slow Cooker
- Measuring cups and spoons
- Mixing Bowl
- Serving spoon
- Knife and cutting board
Notes
- For a different flavor, use chicken or vegetable broth instead of beef broth.
- Feel free to add chopped carrots or potatoes for a complete one-pot meal.
- Store leftovers in an airtight container for up to 3 days.