Ingredients
Scale
- 3 lbs beef chuck roast, trimmed of excess fat
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 4 cups beef broth (low sodium preferred)
- 2 tbsp Worcestershire sauce
- 1 large onion, sliced (optional)
- 3 tbsp cornstarch
- 3 tbsp cold water
- 12 slices thick white bread or Texas toast
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup butter
- 1/2 cup whole milk, warmed
- Fresh parsley for garnish
Instructions
- Season the beef chuck roast generously on all sides with salt, pepper, onion powder, and garlic powder.
- Place the sliced onions at the bottom of the slow cooker (if using) and lay the seasoned roast on top.
- Pour the beef broth and Worcestershire sauce around the beef. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is fork-tender.
- During the last 30 minutes of cooking, boil the potatoes in salted water until tender. Drain and mash with butter and warm milk until smooth and creamy.
- Remove the cooked beef from the slow cooker and shred it into large chunks. Cover to keep warm.
- To make the gravy, whisk the cornstarch and cold water in a small bowl to create a slurry. Stir this into the liquid remaining in the slow cooker. Turn heat to HIGH and cook for 10-15 minutes until thickened.
- To assemble, cut bread slices diagonally and place on plates. Top with shredded beef and a scoop of mashed potatoes. Ladle the hot gravy generously over the entire dish and garnish with parsley.
Notes
For a sturdier base that holds up to the gravy, lightly toast the bread before assembling. Leftover beef and gravy can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 115mg