Slow Cooker Shredded Beef with Onion Gravy

📝 Ingredients (Serves 6–8)

For the beef:

• 1.5–2 kg (3–4 lbs) beef chuck roast or brisket

• 2 tbsp olive oil

• 2 large onions, thinly sliced

• 4 cloves garlic, minced

• 2 cups (480 ml) beef broth

• 1 cup (240 ml) barbecue sauce or ½ cup BBQ + ½ cup tomato sauce

• 2 tbsp Worcestershire sauce

• 2 tbsp brown sugar

• 1 tbsp Dijon mustard (optional)

• 1 tsp smoked paprika

• 1 tsp dried thyme

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

Optional for thicker gravy:

• 1–2 tbsp cornstarch + 2 tbsp cold water (slurry)

👩‍🍳 Instructions

1️⃣ Season & Sear (Important for flavor!)

1. Pat the beef dry with paper towels.

2. Season generously with salt and pepper.

3. Heat olive oil in a large pan over medium-high heat.

4. Sear the beef 3–4 minutes per side until browned.

5. Transfer to slow cooker.

2️⃣ Build the Flavor Base

1. In the same pan, sauté onions 5–7 minutes until soft and lightly caramelized.

2. Add garlic and cook 30 seconds.

3. Pour in a splash of broth to deglaze the pan (scrape brown bits).

4. Transfer everything to the slow cooker.

3️⃣ Add Liquids & Cook

1. Add remaining broth, BBQ sauce, Worcestershire, brown sugar, mustard, paprika, and thyme.

2. Cover and cook:

   • Low: 8–10 hours

   • High: 5–6 hours

Beef should be fork-tender and easily shreddable.

4️⃣ Shred the Beef

1. Remove beef from slow cooker.

2. Shred using two forks.

3. Return shredded meat to the sauce.

5️⃣ Thicken (Optional)

If sauce is too thin:

1. Mix cornstarch + cold water.

2. Stir into slow cooker.

3. Cook on High 20–30 minutes until thickened.

🍽 Serving Ideas

• On toasted sandwich buns (pulled beef sandwiches)

• Over mashed potatoes

• With rice

• In tacos or wraps

• Over buttered egg noodles

💡 Tips for Extra Flavor

• Add 1 tbsp balsamic vinegar for depth.

• For spicy kick: add ½–1 tsp chili flakes.

• For richer gravy: stir in 1 tbsp butter at the end.