Slow Cooker Classic Beef and Mushroom Gravy Recipe

Ingredients: 2 lbs beef chuck roast, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp vegetable oil, 1 onion (chopped), 3 garlic cloves (minced), 8 oz mushrooms (sliced), 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 2 tbsp cornstarch, 3 tbsp water. Instructions: Season beef with salt and pepper. Heat oil in a skillet over medium-high heat, then brown beef on all sides, about 6-8 minutes. Transfer beef to a slow cooker. In the same skillet, sauté onion, garlic, and mushrooms until softened, about 5 minutes. Add mixture to slow cooker. Pour in beef broth, Worcestershire sauce, and thyme. Stir gently. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender. Remove beef and shred with forks. In a small bowl, mix cornstarch and water to make a slurry. Stir slurry into the slow cooker with the liquid and vegetables. Cook on high for 15-20 minutes until gravy thickens. Return shredded beef to the slow cooker, stir to coat with gravy, and heat through for 5 minutes. Serve hot over mashed potatoes, rice, or noodles.