Ingredients
Scale
- 3 lbs Beef Chuck Roast or Bottom Round (trimmed of excess fat)
- 1 packet (1 oz) Dry Onion Soup Mix
- 1 cup Beef Broth (low sodium preferred)
- 2 tbsp Minced Garlic (jarred works great for speed)
- 1 tsp Black Pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp Cornstarch mixed with 2 tbsp water (optional for gravy thickening)
Instructions
- Place the entire beef roast into the bottom of your slow cooker. There is no need to brown the meat beforehand; the long cook time will develop plenty of flavor. Sprinkle the dry onion soup mix evenly over the top of the beef. Add the minced garlic and black pepper. Pour the beef broth and Worcestershire sauce around the sides of the meat so you don’t wash off the seasoning on top.
- Cover the crockpot with a tight-fitting lid. Set the temperature to “Low” and the timer for 8 hours. Walking away is the most important part! Resist the urge to lift the lid, as this releases steam and increases the cooking time. The beef will simmer in its own juices and the broth, becoming incredibly tender and infused with the savory onion and garlic flavors.
- Once the 8 hours are up, use two forks to shred the beef directly in the crockpot. It should fall apart with very little effort. If you prefer a thicker gravy, whisk the cornstarch and water together in a small bowl, pour it into the liquid, and turn the crockpot to “High” for 15 minutes. Serve the shredded beef over cauliflower rice, mashed potatoes, or inside toasted rolls for a high-protein feast.
- Cook Time: 8 hours 5 minutes