How to Make It
Step 1: Prep the Base
Place:
2½ to 3 pounds beef chuck (cut into large cubes)
1 large onion, diced
into the bottom of your slow cooker.
Spread them evenly so the sauce can coat everything.
Step 2: Drizzle the Mixture
Pour that garlicky, herb-studded sauce all over the beef.
Make sure it seeps between the cubes — don’t just dump it in one spot. You want coverage.
Already smells incredible, right?
Step 3: Slow Cook to Perfection
Cook on:
Low for 7–8 hours, or
High for 4–5 hours
The beef should be fork-tender and practically falling apart.
No rushing this part. Low and slow is the whole vibe.
What Happens While It Cooks?
The soy and Worcestershire deepen into a savory backbone.
The garlic softens and sweetens.
The brown sugar balances everything.
The herbs infuse warmth.
Meanwhile, the beef releases its own juices, combining with the sauce to create a rich, spoonable gravy.
It’s the kind of aroma that makes people wander into the kitchen asking, “What are you making?”
How to Serve It
This beef is wildly versatile. Try it:
Over mashed potatoes
Spoon-fed onto buttery egg noodles
Piled onto crusty bread for a hot sandwich
Served over rice
Or tucked into tacos with a drizzle of the sauce
You can even thicken the sauce at the end by mixing 1 tablespoon cornstarch with 1 tablespoon water and stirring it in during the last 15 minutes.
Why This Recipe Works
It’s not complicated — it’s balanced.
Salty. Savory. Slightly sweet. Deeply garlicky. Herb-kissed.
And because the sauce is added at the beginning, it penetrates the beef as it cooks instead of just sitting on top.
This isn’t flashy cooking. It’s reliable, comforting, “your house smells amazing” cooking.
