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
Gravy
Toppings
Method
Preparation
Prepare the Chuck Roast
Season the chuck roast generously with salt and black pepper on all sides. Let it sit at room temperature for about 30 minutes.
Chop the Vegetables
Finely chop the onion and mince the garlic cloves.
Cooking
Sear the Roast
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chuck roast and sear on all sides until browned, about 3-4 minutes per side.
Cook the Roast
Transfer the seared roast to a slow cooker. Add the chopped onion, minced garlic, beef broth, Worcestershire sauce, and additional salt and pepper. Cover and cook on low for 8 hours or until the meat is tender.
Prepare the Gravy
Once the roast is done, remove it from the slow cooker and set aside. Strain the liquid into a saucepan. In a separate bowl, mix the flour with a cup of the strained liquid to create a slurry. Heat the remaining liquid over medium heat, whisk in the slurry, and cook until thickened.
Serving
Shred and Serve
Shred the roast beef using two forks. Serve the shredded beef on a plate topped with the thick gravy. Garnish with chopped jalapeños.