Ingredients:

  • 2 lbs round steak or chuck roast, cut into 4-6 portions
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 medium yellow onion, sliced into half-moons
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, chopped

Instructions:

  1. Combine flour, salt, and pepper in a shallow bowl. Press each steak into the flour until fully coated, shaking off the excess.
  2. Heat vegetable oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side until a deep brown crust forms.
  3. Place the sliced onions, carrots, and celery at the bottom of the slow cooker to create a vegetable rack.
  4. Lay the seared steaks on top of the vegetables.
  5. In a small bowl, whisk together the beef broth, Worcestershire sauce, and minced garlic, then pour the mixture over the beef.
  6. Cover and cook on Low for 7-8 hours or High for 4 hours until the beef effortlessly pulls apart with a fork.
  7. For a thicker gravy, remove the meat and vegetables and let the liquid simmer on high for an additional 30 minutes before serving.