Original recipe here
3-5 lb chuck roast
1 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
4 cups beef broth
2 TBSP Worcestershire sauce
Gravy Slurry (add this at the end once the meat is out of the slow cooker):
2 TBSP cornstarch
1/4 cup cold water
1) Place all ingredients in the slow cooker. Cook on low for 6-8 hours (depending on roast size)
2) Remove meat and let it rest while you make gravy slurry (leave slow cooker heat on). Make gravy slurry, and whisk into juices in the slow cooker. Whisk until it thickens.
3) Shred meat, and serve with mashed potatoes and gravyyyyyyyyy.
