Description
Tender, slow-cooked beef smothered in a rich, savory gravy and served open-faced over toasted bread. A comforting and hearty dish perfect for any cozy dinner.
Ingredients
2 pounds beef chuck roast (trimmed of excess fat)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 cup sliced mushrooms (cremini or button)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce (alcohol-free)
1 tablespoon tomato paste
1 tablespoon cornstarch
2 tablespoons water for slurry
4 slices of sourdough bread, toasted
Instructions
Season the beef chuck roast with salt and black pepper
Heat olive oil in a skillet over medium-high heat. Add the beef and sear on all sides until browned
Transfer the seared beef to the slow cooker. Add chopped onion, minced garlic, mushrooms, beef broth, soy sauce, Worcestershire sauce, and tomato paste
Cover the slow cooker and cook on low for 8-9 hours or high for 4-5 hours until the beef is tender
In a small bowl, whisk cornstarch with water to create a slurry. Stir the slurry into the slow cooker and cook on high for an additional 30 minutes, or until the gravy thickens
Spoon the beef and gravy over toasted sourdough bread slices
Notes
Ensure the Worcestershire sauce used is alcohol-free.
Adjust the amount of seasoning to taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Serve with additional slices of toasted bread for a heartier serving.