Servings: 8

3½ to 4 pound chuck roast 3½ to 4 pound chuck roast
½ teaspoon garlic powder or salt ½ teaspoon garlic powder or salt
1 packet au jus mix, dry 1 packet au jus mix, dry
1 packet brown gravy mix, dry 1 packet brown gravy mix, dry
2 cups beef broth 2 cups beef broth
1 tablespoon worcestershire 1 tablespoon worcestershire
1 tablespoon hot sauce 1 tablespoon hot sauce
½ stick butter, optional ½ stick butter, optional
 
Red bell pepper, green bell pepper and onions Red bell pepper, green bell pepper and onions

Place chuck roast in slow cooker. **see double asterisk note below**
Sprinkle garlic powder over top of roast. Then add dry au jus mix and brown gravy mix on top.
Pour on top of dry mixes the worcestershire and hot sauce.
Place half stick of butter on top. (optional, but add a nice richness to the dish)
Pour beef broth in bottom of slow cooker around the roast.
Place lid on top and cook on low for 8 hours or on high for 4 hours.
Once done, shred beef into bite sized pieces. (see note if you want extra gravy)
**Either refrigerate and chill over night and remove the solidified fat or trim your roast before cooking. I did not trim because I thought that would add flavor, but it was an effort to remove all the solidified fat. Had I not done that I think it would have been greasy and had chunks of cartilage. I doubled the recipe with (2) 3 pound roasts in the same crockpot.**
Sauté the onions and peppers in a little butter and olive oil until almost caramelized.
Serve onions & peppers over beef.
Eat over potatoes, french fries, rice or Po’ Boy Style on a french roll with cajun mustard and/or mayo, sliced tomatoes, lettuce and pickles.

Extra Debri Gravy Instructions  Extra Debri Gravy Instructions
This recipes creates a delicious gravy as it cooks and usually is plenty for the amount of meat. However, if you would like extra gravy you have couple options.  This recipes creates a delicious gravy as it cooks and usually is plenty for the amount of meat. However, if you would like extra gravy you have couple options.
When beginning to cook add an additional brown gravy packet and 4 cups of beef broth or water for extra gravy.  When beginning to cook add an additional brown gravy packet and 4 cups of beef broth or water for extra gravy.
If you have already cooked as instructed and decide you want more gravy, remove beef to a plate or cutting board to shred. Add in 2 cups of beef broth and then make a cornstarch slurry with ¼ cup water and 3 tablespoons cornstarch. Stir into liquid in slow cooker, let thicken and enjoy.  If you have already cooked as instructed and decide you want more gravy, remove beef to a plate or cutting board to shred. Add in 2 cups of beef broth and then make a cornstarch slurry with ¼ cup water and 3 tablespoons cornstarch. Stir into liquid in slow cooker, let thicken and enjoy.
If you want to go all out for a creamy gravy, you can skim off about ½ cup of drippings. In a skillet over medium high heat, add 3 tablespoons butter and 1/3 cup flour, stirring with a whisk cook flour for 1 to 2 minutes. Add in drippings and slowly pour in 1 to 2 cups of heavy cream or to desired thickness. If you want a more traditional debris gravy skip the cream and use beef broth instead.  If you want to go all out for a creamy gravy, you can skim off about ½ cup of drippings. In a skillet over medium high heat, add 3 tablespoons butter and ⅓ cup flour, stirring with a whisk cook flour for 1 to 2 minutes. Add in drippings and slowly pour in 1 to 2 cups of heavy cream or to desired thickness. If you want a more traditional debris gravy skip the cream and use beef broth instead.