Ingredients:

  • 3 lbs beef chuck roast, cut into large chunks
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 packet onion soup mix
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 medium yellow onion, sliced into rings
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper. Note: Dry meat sears better; wet meat steams.
  2. Heat oil in a skillet over medium high heat. Sear the beef in batches until a deep brown crust forms on all sides, then transfer the meat to the slow cooker.
  3. Place sliced onion rings at the bottom of the slow cooker. Note: This prevents the meat from sticking to the bottom.
  4. Pour beef broth, Worcestershire sauce, minced garlic, and onion soup mix over the beef.
  5. Stir the liquid slightly to ensure the soup mix is dissolved.
  6. Cover and cook on Low for 7-8 hours (or High for 4 hours) until the beef yields easily to a fork.
  7. Whisk together cornstarch and cold water in a small bowl to create a slurry.
  8. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
  9. Turn heat to High and stir occasionally until the gravy is glossy and thick.