Shredded Beef in Gravy Recipe

Here’s a rich, tender Shredded Beef in Gravy that melts in your mouth 🤎
Perfect over mashed potatoes, rice, noodles, or with crusty bread.

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🥩 Shredded Beef in Gravy

🧾 Ingredients (serves 4–6)

• 2½–3 lb beef chuck roast
• Salt & black pepper to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning (or thyme)
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce (optional, adds depth)
• 2 tbsp butter
• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thicker gravy)

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👩‍🍳 Instructions

1️⃣ Sear the beef

Pat beef dry and season with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear beef on all sides until deeply browned. Remove and set aside.

2️⃣ Build the flavor

In the same pot, add onions and cook 4–5 minutes until soft and caramelized.
Add garlic and cook 30 seconds until fragrant.

3️⃣ Slow cook

Return beef to the pot.
Pour in beef broth, Worcestershire sauce, and soy sauce.
Bring to a gentle simmer, cover, and cook:

• Stovetop: 2½–3 hours on low
• Oven: 325°F (165°C) for 3 hours
• Slow cooker: 8 hours LOW or 4–5 hours HIGH

4️⃣ Shred the beef

Remove beef and shred with two forks. Return shredded beef to the gravy.

5️⃣ Thicken the gravy (optional)

Mix cornstarch with cold water. Stir into gravy and simmer 3–5 minutes until thick.
Finish with butter for extra richness.

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🍽️ Serving Ideas

• Over mashed potatoes
• With egg noodles
• On toasted rolls (open-faced sandwich)
• Over rice or polenta

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🔥 Tips

• Chuck roast is best for shredding
• For deeper flavor, add ½ cup mushrooms
• Want it extra savory? Add 1 tsp beef bouillon

If you want:

• 🐢 Crockpot-only version
• 🌶️ Spicy version
• 🥣 Turn it into soup
• 🥩 Low-carb / keto version

Just say the word 😊