Melt-in-Your-Mouth Slow Cooker Beef

Melt-in-Your-Mouth Slow Cooker Beef

• Prep time: 15 minutes

• Cook time: 8 hours (Low) or 4–5 hours (High)

• Servings: 6 people

Ingredients

• 3 lbs Chuck roast (well-marbled, cut into 2-inch chunks)

• 2 tbsp Olive oil (for searing)

• 1 large Yellow onion, sliced

• 4 cloves Garlic, minced

• 1 cup Beef bone broth

• 1/4 cup Soy sauce (adds “umami” depth)

• 2 tbsp Worcestershire sauce

• 1 tsp Dried thyme

• 1 tsp Dried rosemary

• 2 Bay leaves

• 2 tbsp Cornstarch mixed with 2 tbsp cold water (for the slurry)

• Salt and black pepper to taste

Instructions

1. Sear the Beef: Season beef chunks generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown the beef in batches until a dark crust forms on all sides. Transfer to the slow cooker.

2. Sauté Aromatics: In the same skillet, add the onions for 2–3 minutes to pick up the browned bits (fond), then add garlic for 30 seconds. Pour in a splash of the broth to deglaze the pan.

3. Slow Cook: Transfer the onion mixture to the slow cooker. Add remaining broth, soy sauce, Worcestershire, thyme, rosemary, and bay leaves.

4. The Wait: Cover and cook on Low for 8 hours (recommended for maximum tenderness) or High for 4–5 hours.

5. Thicken the Sauce: 30 minutes before serving, whisk the cornstarch slurry into the liquid. Cover and cook on high until the gravy is glossy and thick.

6. Serve: Remove bay leaves. Shred the beef slightly with two forks and serve warm.

Notes & Pro-Tips

• Don’t Skip the Sear: Searing creates the Maillard reaction. Without it, the beef will taste “boiled” rather than rich and savory.

• The Cut Matters: Always use Chuck Roast. Leaner cuts like Sirloin will turn out dry and “stringy” in a slow cooker.

• The Veggie Swap: If you want a one-pot meal, add carrots and baby potatoes at the very beginning.

Nutritional Info (Per Serving)

Benefit: This recipe is packed with Bioavailable Iron and Zinc, essential for energy levels and immune function. Using bone broth adds a boost of collagen for joint health.

Q&A

Q: Can I cook this on “High” to save time? A: You can, but for “melt-in-your-mouth” texture, Low is superior. High heat can sometimes cause the muscle fibers to seize and toughen before they have a chance to break down.

Q: Why is my gravy too salty? A: Soy sauce and beef broth both contain high sodium. If you are sensitive to salt, use “Low Sodium” versions of both and adjust with sea salt at the very end.

Q: Can I freeze this? A: Absolutely. This freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.