Ingredients
Scale
- 3 pound chuck roast
- 1 tsp. salt
- ½ tsp. black pepper
- 2 Tbsp. olive oil
- 1 oz. packet brown gravy mix
- 1 oz. packet onion soup mix
- ¼ cup red wine vinegar
- mashed potatoes
- garlic toast
- fresh chopped parsley (optional)
Instructions
- Pat the chuck roast dry with paper towels and season all sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes on each side until browned.
- Place the roast in the bottom of the slow cooker.
- Sprinkle the brown gravy mix and onion soup mix over the roast, then pour in the red wine vinegar.
- Cover and cook on low for 8-10 hours, or on high for 5-6 hours until the beef is very tender and can be shredded easily with a fork.
- Remove the roast from the slow cooker and shred it using two forks. Return the beef to the slow cooker, stir into the gravy, and let it sit on warm for 10-15 minutes to absorb the flavors.
- To serve, place mashed potatoes on a slice of garlic toast, top with shredded beef and gravy, and garnish with fresh parsley.
Notes
Feel free to adjust the seasoning according to your taste.
Serve with additional garlic toast or a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours (slow cooker)
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg