Name: Shredded Beef in Gravy (Tender, Slow-Cooked Comfort Food)
Ingredients: 3–4 lb beef chuck roast; 2 tablespoons olive oil; 1 large onion, sliced; 3 cloves garlic, minced; 2 cups beef broth; 1 packet onion soup mix; 1 tablespoon Worcestershire sauce; 1 teaspoon black pepper; ½ teaspoon paprika; 2 tablespoons cornstarch; 2 tablespoons cold water; Salt, to taste

Ingredients

Scale

3–4 lb beef chuck roast
2 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, minced
2 cups beef broth
1 packet onion soup mix
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
½ teaspoon paprika
2 tablespoons cornstarch
2 tablespoons cold water

Salt, to taste

Instructions

Step 1: Season and Sear the Beef

Pat the beef chuck roast dry and season lightly with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned. This step builds flavor for the gravy.

Step 2: Build the Flavor Base

Remove the beef and set aside. In the same pan, add sliced onions and cook until softened and lightly caramelized. Add garlic and cook for 30 seconds until fragrant.

Step 3: Slow Cook the Beef

Place the beef back into the pot or transfer to a slow cooker. Add beef broth, onion soup mix, Worcestershire sauce, black pepper, and paprika. Cover and cook on low for 8 hours (or high for 4–5 hours) until beef is fall-apart tender.

Step 4: Shred the Beef

Remove the beef from the gravy and shred using two forks. Discard any excess fat. Return the shredded beef to the pot.

Step 5: Thicken the Gravy

Mix cornstarch with cold water to form a slurry. Stir into the gravy and cook on high for 5–10 minutes until thickened. Taste and adjust seasoning as needed.

Notes

Chuck roast is ideal due to its marbling and tenderness after slow cooking.
Searing is optional but highly recommended for depth of flavor.
Do not rush the cooking process—low and slow is key.

Gravy thickens more as it cools, so don’t over-thicken.