Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Vegetables
Liquid
Gravy
Method
Preparation
- 1
Season the Roast
Rub the beef chuck roast with salt, black pepper, garlic powder, and onion powder all over to ensure an even coating.
- 2
Cooking the Roast
- 3
Sear the Roast
In a large skillet, heat a little oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
- 4
Transfer to Slow Cooker
Transfer the seared roast to a slow cooker. Add the chopped vegetables on top.
- 5
Add Liquid
Pour the beef broth and Worcestershire sauce over the roast and vegetables. If using, add red wine as well.
- 6
Cook
Cover the slow cooker and cook on low for 8 hours or until the roast is tender and easily shreds with a fork.
Making the Gravy
- 7
- 8
Add Liquid
Gradually whisk in the reserved cooking liquid from the slow cooker until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- 9
Season the Gravy
Add salt and black pepper to taste. Stir well and remove from heat.
Serving
- 10
Shred the Beef
Once cooked, remove the roast from the slow cooker and shred it using two forks.
- 11
Serve
Serve the shredded beef on a platter, drizzled with the gravy. Enjoy your true New Orleans style hot roast beef!
