Slow-Cooked Beef with Gravy served on a plate

Slow-Cooked Beef with Gravy

BySavannah Brooks
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So You Want to Cook Slow-Cooked Beef with Gravy, Huh?

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let me introduce you to the magical world of slow-cooked beef with gravy. This recipe is not only ridiculously simple; it also requires minimal effort but yields maximum flavor. Trust me, your taste buds will thank you, and your friends might just start calling you a culinary wizard. Let’s dive in!

Why This Recipe is Awesome

Honestly, slow-cooking is like a warm hug from the kitchen gods. You throw a chunk of beef in a pot, and hours later, it emerges as a juicy masterpiece worthy of a standing ovation. This recipe is idiot-proof—I mean, if I can pull it off, so can you. It’s a “set it and forget it” kind of situation. You casually ignore your slow cooker while living your life, and when you come back, BAM! Dinner is ready. Seriously, who needs a gourmet chef when you have a slow cooker?

Ingredients You’ll Need

Let’s get right to the nitty-gritty. Here’s your shopping list so you can get prepared. Hopefully, your fridge is emptier than your love life—just kidding! Grab these:

  • 2 lbs beef chuck roast (the star of the show)
  • 1 onion, diced (adds flavor, no crying needed)
  • 3 cloves garlic, minced (because garlic makes everything better)
  • 4 cups beef broth (liquid gold, folks)
  • 2 tablespoons soy sauce (for that umami kick)
  • 1 tablespoon Worcestershire sauce (try saying that three times fast)
  • 1 teaspoon dried thyme (a hint of herbal flair)
  • 1 teaspoon salt (because bland is not a flavor)
  • 1/2 teaspoon pepper (to spice things up)
  • 2 tablespoons cornstarch (optional, for those who like things thick)
  • 2 tablespoons water (optional, for that cornstarch business)

You got all that? Great. Now let’s get cooking!

Step-by-Step Instructions

Alright, let’s kick things off. Follow these simple steps, and you’ll be a slow-cooking expert in no time.

  1. In a slow cooker, place the beef chuck roast. Yes, just plop it right in there.

  2. Add the diced onion and minced garlic. Think of these as your culinary sidekicks.

  3. Pour in the beef broth, soy sauce, Worcestershire sauce, thyme, salt, and pepper. It’s like a flavor explosion just waiting to happen.

  4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender. The longer, the better. You can binge your favorite Netflix series during this time—no judgment here.

  5. Optionally, if you want to thicken the gravy, remove the beef once cooked and mix the cornstarch with water in a small bowl until smooth. Stir it into the slow cooker and let it cook on high for an additional 15-30 minutes until thickened.

  6. Serve the beef with the savory gravy over mashed potatoes or rice. Officially time to dig in.

Slow-Cooked Beef with Gravy

Common Mistakes to Avoid

Every chef has a few war stories. Here are some common missteps to avoid so you don’t end up crying over your slow cooker.

  • Ignoring the size of your roast. Get a beef chuck roast instead of a tenderloin. If you want fancy, go hit up a steakhouse, not your slow cooker.

  • Not seasoning enough. If you think salt and pepper are optional, well, buddy, you might as well just serve cardboard.

  • Lifting the lid too often. In cooking, every time you lift that lid, you let the magic escape. Keep it closed unless you want to play “What’s Probably Ruined Now?”

  • Thinking you can rush the cooking. Slow-cooking is a marathon, not a sprint. If you’re in a hurry, go grab takeout.

Alternatives & Substitutions

Okay, life happens, and sometimes you don’t have everything on hand. Here are some alternatives that will still get the job done:

  • Beef broth swap for chicken broth? Sure, if you want to live dangerously.

  • No thyme? Use Italian seasoning or whatever random herbs you have hiding in your pantry.

  • Can I leave out the soy sauce? Technically, yes! But then you’re missing out on an essential flavor. Just remember, your taste buds might sulk.

  • Want it a little spicy? Throw in some red pepper flakes or hot sauce. Go wild!

FAQ (Frequently Asked Questions)

Now, let’s address some burning questions you might have—sort of like that pot on the stove.

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is life.

Is it okay to use frozen beef? Sure! Just know that it might take a bit longer to become tender. Use caution because frozen meat takes forever.

Can I add veggies, too? Absolutely! Throw in some carrots or potatoes. Just don’t be surprised if the beef steals the spotlight.

What should I serve this with? Mashed potatoes, rice, or even crusty bread—your choice. Just make sure you have something to catch all that gravy magic.

Can I prepare this the night before? You bet! Just throw everything in the slow cooker the night before and pop it in the fridge. Toss it in the cooker in the morning and voilà! Dinner’s done.

Will I have leftovers? If you don’t share with anyone, definitely! But if you’re like me and can never say no, good luck.

Slow-Cooked Beef with Gravy

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! After all, slow-cooked beef with gravy is not just a meal; it’s an experience. So grab that fork, dig in, and let those taste buds do the happy dance. Who knew cooking could be this simple? Enjoy your masterpiece, and remember, every time you make this dish, you’re a little more of a rockstar in the kitchen. Happy cooking!

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Slow-Cooked Beef with Gravy

  • Author: admin
  • Total Time: 495 minutes
  • Yield: 6 servings
  • Diet: Gluten-free
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Description

A simple and delicious slow-cooked beef dish with rich gravy, perfect for effortless meal preparation.

Ingredients

  • 2 lbs beef chuck roast
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch (optional)
  • 2 tablespoons water (optional)

Instructions

  1. In a slow cooker, place the beef chuck roast.
  2. Add the diced onion and minced garlic.
  3. Pour in the beef broth, soy sauce, Worcestershire sauce, thyme, salt, and pepper.
  4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
  5. Optionally, remove the beef once cooked and mix the cornstarch with water in a small bowl until smooth. Stir it into the slow cooker and let it cook on high for an additional 15-30 minutes until thickened.
  6. Serve the beef with the savory gravy over mashed potatoes or rice.

Notes

For a twist, add carrots or potatoes during cooking. You can also substitute chicken broth for beef broth or mix in some red pepper flakes for spice.

  • Prep Time: 15 minutes
  • Cook Time: 480 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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