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By Donna Deaton
I do not enjoy cooking and actually cook just enough to keep us from eating out every evening. (David actually cooks almost as often as I do.) I do like to use the slow cooker/Crockpot as often as possible especially during the fall and winter for heartier dishes I can put on and forget until we are ready to eat. I also like to make a casserole that comes together easily and can bake while I enjoy doing something else. I pl.ay with the seasonings, especially if there are ingredients we don’t like. I also usually don’t add salt until the food is on my plate.
I recently found the Easy Steps Recipes Facebook page and lots of casserole and crockpot recipes. I plan to try several of these but thought I’d share them with you too. If you need to double check the ingredients or measurements, go to the Easy Steps Recipes Facebook page and search for the recipe there. I’m not planning to try all of them and most likely won’t have tried the ones I post until later. I plan to post one at least weekly but may add an additional one or two some weeks. Here is the first one, Slow Cooker Pulled Beef with Onion Gravy. I think it would be good with rice, mixed vegetables and salad.
Slow Cooker Pulled Beef with Onion Gravy
Ingredients
3 lb beef chuck roast
2 large onions, thinly sliced
3 cloves garlic, minced
1 cup beef broth
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
2 tbsp cornstarch
2 tbsp cold water
Serves: 6 | Prep time: 15 minutes | Cook time: 8 hours
How to Make: Place sliced onions in the slow cooker and set the beef on top. Add garlic, broth, Worcestershire, soy sauce, thyme, salt, and pepper. Cover and cook on LOW for 8 hours, until the beef is fork-tender. Remove and shred the beef with two forks. Mix cornstarch with cold water, stir the slurry into the cooking liquid, and cook on HIGH for 10–15 minutes until the onion gravy thickens. Return the shredded beef and toss well in the gravy.
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