Ingredients
Scale
- 2 lbs beef chuck roast, cut into 2-inch chunks
- 2 medium yellow onions, thinly sliced
- 2 cups low-sodium beef broth
- 4 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- Slice the beef into chunks and mince the garlic.
- Sauté onions in a skillet with oil until golden brown; add garlic until fragrant.
- Transfer onions and garlic to the slow cooker, layering in the beef, broth, Worcestershire sauce, thyme, and rosemary.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once cooked, remove beef from the slow cooker. Mix cornstarch with cold water and stir into the remaining liquid until thickened.
- Return beef to the gravy and serve hot over mashed potatoes or crusty bread.
Notes
- For a richer flavor, sear the beef chunks before adding them to the slow cooker.
- Adjust the thickness of the gravy by adding more or less cornstarch mixture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg