Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch chunks
  • 2 tbsp neutral oil
  • 1 tsp coarse black pepper
  • 1 packet (28g) onion soup mix
  • 1 packet (25g) brown gravy mix
  • 2 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 large yellow onion, thickly sliced
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the beef chunks liberally with coarse black pepper.
  2. Heat neutral oil in a heavy skillet or cast iron pan over medium-high heat until shimmering. Sear the beef in batches until a dark, mahogany crust forms on at least two sides. Transfer the seared meat to the slow cooker.
  3. In the slow cooker, add the onion soup mix, brown gravy mix, beef bone broth, Worcestershire sauce, minced garlic, and sliced yellow onion. Stir to combine.
  4. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef is fork-tender and the collagen has fully rendered.
  5. Whisk together the cornstarch and water to create a slurry. Stir the slurry into the slow cooker and cook on high for an additional 15 minutes until the gravy is thickened and velvety.
  6. Garnish with fresh parsley and serve over mashed potatoes, egg noodles, or rice.