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Close-up showcases the delicious Slow Cooker Pulled Beef Onion Gravy, perfect for a comforting meal.

Perfect Slow Cooker Pulled Beef Onion Gravy

This slow cooker pulled beef recipe creates incredibly tender and flavorful beef in a rich onion gravy. The chuck roast is slow-cooked to perfection, resulting in a melt-in-your-mouth experience that's perfect for serving over mashed potatoes, noodles, or rolls.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lb Beef Chuck Roast
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 large Yellow Onions, thinly sliced
  • 4 cloves Garlic, minced
  • 4 cups Beef Broth
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water
  • 2 tbsp Butter optional

Equipment

  • Slow cooker
  • Large Skillet
  • Paper towels
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Two forks

Method
 

  1. Pat the beef chuck roast dry with paper towels.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Season the beef with salt, pepper, garlic powder, and onion powder.
  4. Sear the beef on all sides until nicely browned, about 3-4 minutes per side.
  5. Transfer the seared beef to your slow cooker.
  6. In the same skillet, add the sliced onions and minced garlic.
  7. Cook over medium heat, stirring occasionally, until the onions are softened and caramelized, about 15-20 minutes.
  8. Pour the caramelized onions and garlic over the beef in the slow cooker.
  9. Pour the beef broth, Worcestershire sauce, and balsamic vinegar over the beef and onions.
  10. Add the dried thyme and rosemary.
  11. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours. The beef should be incredibly tender and easily shreddable.
  12. Remove the beef from the slow cooker and shred it with two forks. Set aside.
  13. Skim off any excess fat from the surface of the gravy in the slow cooker.
  14. Turn the slow cooker to high.
  15. Whisk the cornstarch slurry (cornstarch and water) into the gravy.
  16. Cook, stirring occasionally, until the gravy has thickened to your desired consistency, about 5-10 minutes.
  17. Stir in the shredded beef and butter (if using).
  18. Season with salt and pepper to taste.

Notes

For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño to the onion gravy. Sauté sliced mushrooms along with the onions for an earthy flavor boost. Add 1/2 cup of dry red wine to the slow cooker along with the beef broth for a richer flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan or microwave until heated through.