Description
A hearty, comforting dish with shredded beef, creamy mashed potatoes, and rich brown gravy served on thick toast — a true Midwest classic.
Ingredients
Scale
- 3 pounds beef chuck roast
- 1 large onion, sliced
- 4 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 4 cups mashed potatoes
- 4 thick slices white bread
- Fresh parsley, for garnish
Instructions
- Season beef with salt and pepper. Sear in a hot skillet until browned on all sides, then transfer to a slow cooker or Dutch oven.
- Add sliced onion, garlic, beef broth, Worcestershire sauce, and soy sauce. Cover and cook on low for 8 hours (or 3 hours in a 325°F oven) until beef shreds easily.
- Remove beef and shred with two forks. Strain cooking liquid.
- In a saucepan, melt butter and whisk in flour to make a roux. Slowly add cooking liquid, whisking until thick and smooth to form gravy.
- Toast bread until lightly golden. Reheat mashed potatoes if needed.
- Assemble by placing toast on plates, topping with mashed potatoes, shredded beef, and a generous pour of gravy. Garnish with parsley.
Notes
- Use leftover roast beef to speed up the process.
- Homemade mashed potatoes add the best flavor, but pre-made works too.
- For gluten-free, substitute cornstarch for flour and use gluten-free bread.
- Double the gravy if serving a crowd — it goes fast!