Ingredients
For the beef & gravy
8–10 lb beef chuck roast (cut into large chunks)
4 tbsp oil
4 large onions, chopped
10 cloves garlic, minced
2 cups carrots, diced (plus extra for serving if you like)
2 tbsp tomato paste
½ cup flour (or cornstarch slurry for gluten-free)
8 cups beef broth
2 cups water
3 tbsp Worcestershire sauce
2 tbsp soy sauce (or coconut aminos)
3 tsp salt (to taste)
2 tsp black pepper
2 tsp paprika
2 tsp dried thyme
2 bay leaves
Optional flavor boost
1 cup red wine (or extra broth)
Instructions
Brown the beef
Heat oil in a large pot or roasting pan. Sear beef in batches until deeply browned. Remove.
Build flavor
In the same pot, sauté onions until soft. Add garlic and tomato paste; cook 1–2 minutes.
Thicken base
Sprinkle flour over onions, stir well, cook 1 minute.
Add liquids & seasoning
Slowly pour in broth, water, wine (if using). Add Worcestershire, soy sauce, spices, bay leaves.
Braise
Oven: Cover and cook at 325°F / 160°C for 3.5–4 hours
Slow cooker: Low for 8–10 hours
Finish Add carrots in the last 90 minutes so they stay tender, not mushy. Remove bay leaves. Shred or slice beef.
🥔 Large-Batch Creamy Mashed Potatoes
8 lb potatoes, peeled & cubed
2 cups warm milk or cream
1½ cups butter
Salt & pepper to taste
Boil until tender, mash with butter and milk until ultra-creamy 🤍
🧊 Storage & Meal Prep
Keeps 5 days refrigerated
Freezes beautifully (especially the beef & gravy)
Perfect for rice, mashed cauliflower, or crusty bread
Verdict?
EAT. No hesitation. 😄
If you want, I can:
Make it low-carb
Adapt it for crockpot only
Scale it for 50+ people
Or turn it into a freezer meal plan
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