Ingredients
Scale
For the Beef:
- 2½ lbs beef chuck roast, cut into 1½-inch cubes
- 2 tbsp vegetable oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly cracked
- ½ tsp garlic powder
- ½ tsp onion powder
For the Aromatics:
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
For the Braising Liquid:
- 2 cups low-sodium beef broth
- 1 packet (1 oz) dry onion soup mix
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 bay leaves
Thickener:
- 3 tbsp cornstarch
- 3 tbsp cold water
Instructions
- Pat beef cubes completely dry with paper towels. Season with salt, pepper, garlic powder, and onion powder. Rest at room temperature 15 minutes.
- Heat oil in a large cast iron skillet over high heat. Sear beef in batches, 3–4 minutes per side, until deep mahogany-brown. Transfer to slow cooker.
- Deglaze the pan with ¼ cup beef broth, scraping up all browned bits. Pour into the slow cooker.
- Add onion, garlic, and mushrooms to the slow cooker. Whisk together remaining broth, onion soup mix, Worcestershire, soy sauce, tomato paste, thyme, and paprika. Pour over beef. Add bay leaves.
- Cook on LOW for 8 hours or HIGH for 4.5–5 hours. Do not lift the lid during cooking.
- Remove bay leaves. Whisk cornstarch and cold water into a smooth slurry. Switch to HIGH, stir in slurry, replace lid, and cook 20–30 minutes until gravy is thick and glossy.
- Taste and adjust seasoning. Serve over mashed potatoes, egg noodles, or rice.
Notes
- For best results, always use chuck roast — leaner cuts dry out in the slow cooker.
- Searing is not optional — it builds the deep flavor base of the gravy.
- Leftovers taste even better the next day. Store up to 4 days in the fridge or 3 months in the freezer.
- To reheat, warm gently on the stovetop with a splash of beef broth to loosen the gravy.
- Prep Time: 20 min
- Cook Time: 8 hrs
- Category: Dinner / Main Course
- Method: Slow Cooker
- Cuisine: American