Shredded Beef in Gravy Recipe

Ingredients
• 3–4 lb chuck roast (boneless)
• 2½ tsp kosher salt (divided)
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp Chef Bae Seasoning
• 1 tsp smoked paprika
• 2 tbsp oil (vegetable or avocado)
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 3 cups beef broth (low sodium)
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce or Kitchen Bouquet
• 2 tbsp butter
• 2 tbsp cornstarch + 2 tbsp cold water (slurry)
• Fresh parsley (optional garnish)

Instructions:
Pat the chuck roast dry. Season all over with salt, pepper, garlic powder, onion powder, Chef Bae Seasoning, and paprika.

Heat oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.

In the same pot, add sliced onions and cook until soft and lightly caramelized (5–7 minutes). Add garlic and cook 30 seconds until fragrant.

Pour in beef broth, Worcestershire, and soy sauce. Scrape up all the brown bits. Add butter, then return the beef to the pot.

Cover and cook:
• Stovetop: Low heat, 3–3½ hours
• Oven: 300°F, 3½–4 hours
• Slow cooker: Low, 8 hours

Beef should shred easily with a fork. Remove beef, shred with two forks, discard excess fat, and return meat to the pot.

Stir in cornstarch slurry and simmer uncovered 5–10 minutes until gravy is thick, glossy, and coats the beef.

Adjust salt and pepper. Garnish with chopped parsley if desired