1. Prepare the Beef
Pat the chuck roast dry with paper towels. Season all sides with salt, black pepper, and smoked paprika.
2. Brown the Meat
Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef and sear for about 3–4 minutes per side, until deeply browned. This step adds extra flavor to the finished dish.
3. Prepare the Sauce
In a bowl, whisk together the beef broth, ketchup, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, and minced garlic.
Mix until the brown sugar is mostly dissolved.
4. Add Everything to the Slow Cooker
Place the sliced onions in the bottom of the slow cooker.
Put the browned beef on top of the onions, then pour the sauce over the meat.
5. Slow Cook
Cover and cook on:
- LOW for 8–9 hours, or
- HIGH for 4–5 hours
The beef is ready when it is extremely tender and easily pulls apart with a fork.
6. Shred the Beef
Transfer the cooked beef to a large plate or bowl.
Remove any large pieces of excess fat, then shred the meat using two forks.
Return the shredded beef to the slow cooker and stir it into the sauce.
7. Thicken the Sauce
For a thicker, glossy sauce, mix the cornstarch with the cold water until completely smooth.
Stir the mixture into the slow cooker. Cover and cook on HIGH for another 10–15 minutes, stirring occasionally, until the sauce thickens.
8. Serve
Spoon the tender shredded beef onto a serving platter and generously pour the rich sauce and onions over the top.
Serve hot with mashed potatoes, rice, buttered noodles, or crusty bread.
Tip: Letting the shredded beef sit in the sauce for 10–15 minutes before serving allows it to absorb even more of that sweet, savory flavor.
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