Ingredients

The following ingredients have 4 Servings
  • 3 lb. boneless beef chuck roast
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium onion (sliced)
  • 2 tablespoons minced fresh garlic
  • 1 bunch parsley
  • 1 cup beef broth ((or red wine))
  • Strained cooking juices
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper

Instruction

  • Season the meat with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • Place the roast in the slow cooker pan and add the sliced onion, garlic, and parsley. Pour the beef broth (or wine) on top.
  • Cover and cook on LOW for 7 hours.
  • Remove the meat to a plate. Set the slow cooker to WARM. Strain the cooking liquids into a glass measuring cup, then return the meat to the slow cooker and cover, to keep warm while you make the gravy.
  • Use a spoon to skim the fat layer off the top of the cooking liquids. Season them with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Transfer to a medium saucepan. Heat over medium heat, and continue to simmer, whisking occasionally, until reduced into a rich sauce, about 10 minutes.
  • Flake the beef with a fork. Distribute evenly among plates lined with mashed cauliflower. Spoon 2-4 tablespoons of gravy on top of each plate and serve.