Ingredients (Serves 6–8)
1.5–2 kg beef roast (chuck roast, brisket, or any slow-cooking cut)
2–3 tablespoons oil
Salt and black pepper to taste
1–2 large onions, sliced
4–5 garlic cloves, minced
4–5 carrots, cut into large chunks
500–700 g potatoes, cut into large cubes or left whole if small
1–2 cups beef broth or water
Sauce / Marinade
½ cup soy sauce (low sodium preferred)
2–3 tablespoons Worcestershire sauce
2 tablespoons honey or brown sugar
1 teaspoon Dijon mustard (optional)
3–4 extra garlic cloves, minced (or garlic powder)
Fresh herbs (parsley, rosemary, or thyme) or dried herbs
Pinch of black pepper or chili flakes (optional)
Instructions
- Heat oil in a large pan over high heat. Season the beef with salt and pepper, then sear on all sides until browned (about 4–5 minutes per side).
- Place sliced onions and garlic at the bottom of the slow cooker.
- Add the seared beef on top, then arrange carrots and potatoes around it.
- Mix all sauce ingredients in a bowl and pour over the beef and vegetables. Add broth so the bottom is slightly covered (do not fully submerge).
- Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the meat is very tender and easily shredded.
- For thicker gravy (optional), remove meat and vegetables. Pour the liquid into a saucepan, mix 2 tablespoons cornstarch with 3 tablespoons cold water, add it in, and simmer while stirring until thickened. Serve over the dish.
Tips
Marinate the beef overnight for deeper flavor
Add celery or mushrooms if you like
Serve with mashed potatoes, rice, or fresh bread
The meat becomes extremely tender and flavorful thanks to the marinade
Enjoy your meal 😋🍖