Ingredients
3 lb (1.3 kg) beef chuck roast
2 tablespoons olive oil
2 large onions, sliced
3 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce (optional)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
2 tablespoons cornstarch
3 tablespoons water
Instructions
Season the beef roast with salt, pepper, paprika, and thyme.
Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned.
Place the sliced onions and garlic in the bottom of the slow cooker.
Put the seared roast on top of the onions.
Pour beef broth, Worcestershire sauce, and soy sauce over the meat.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is tender and easy to shred.
Remove the roast and mix cornstarch with water. Stir it into the slow cooker juices to thicken the gravy.
Return the beef to the sauce and spoon the onion gravy over the top.
Serving
Serve hot with mashed potatoes, rice, or bread.
