Ingredients
Method
- Pat the chuck roast dry with paper towels. In a small bowl, combine 1½ teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder, then rub the mixture evenly over all sides of the roast.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the roast for 4 to 5 minutes per side until deeply browned.
- Spread the sliced onion in the bottom of a 6-quart slow cooker and place the seared roast on top.
- Reduce the skillet heat to medium. Add the minced garlic and 1 tablespoon tomato paste and cook, stirring, for 1 minute until fragrant.
- Pour in 1 cup of the beef broth and scrape up the browned bits from the bottom of the pan. Stir in 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, and 1 teaspoon dried thyme.
- Pour the skillet mixture and the remaining 1½ cups beef broth over the roast. Tuck the 2 bay leaves into the liquid.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beef is fork-tender and shreds easily.
- Transfer the roast to a cutting board and discard the bay leaves. Shred the beef with two forks, discarding any large pieces of fat.
- Skim the fat from the cooking liquid, then pour the liquid and onions into a medium saucepan and bring to a simmer over medium heat.
- Whisk 3 tablespoons cornstarch with 3 tablespoons cold water until smooth. Slowly whisk the slurry into the simmering liquid and cook for 2 to 3 minutes until thickened.
- Stir in 1 tablespoon butter if using, then season the gravy with salt and pepper to taste.
- Return the shredded beef to the slow cooker, pour the gravy over top, and stir to combine. Keep on WARM for 15 to 20 minutes before serving.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth to loosen the gravy.
Healthy Swap: For a lighter, more nutritious plate, serve over mashed cauliflower or brown rice, and be sure to skim as much fat from the cooking liquid as possible before making the gravy.
Sodium Tip: Using low-sodium broth and low-sodium soy sauce keeps the salt in check. Since the liquid reduces, always taste the finished gravy before adding any extra salt.