Measurements

• 1 cup Beef Broth
• 2-3 lbs Beef Chuck Roast
• 1 tsp Black Pepper
• 2 tbsp Cornstarch
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1 tsp Salt
• 1 cup Water
• 2 tbsp Worcestershire Sauce

Preparation Method

• In a slow cooker, combine the beef broth, water, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and black pepper.
• Place the beef chuck roast into the slow cooker, ensuring it is submerged in the liquid.
• Cover and cook on low for 8-10 hours or until the beef is tender and easily shredded.
• Once the beef is cooked, remove it from the slow cooker and set aside.
• In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry.
• Add the cornstarch slurry to the liquid in the slow cooker and stir well.
• Turn the slow cooker to high and cook for an additional 15-20 minutes, or until the gravy has thickened.
• Shred the beef and return it to the slow cooker, mixing it with the thickened gravy.
• Serve hot and enjoy.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.