• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 2 1/2 lbs. boneless beef chuck roast, cut until halves or thirds, trimmed of some excess fat, if desired
• salt and freshly ground black pepper
• onion powder and garlic powder
• 1-2 tablespoons cooking fat of choice - optional, but recommended (e.g. coconut oil, olive oil)
• 2 cups bone broth (preferred, or use beef broth / stock)
• 1-2 medium onions, sliced thinly
• 2 garlic cloves, minced
• 4 oz. cremini mushrooms, sliced thinly (optional)
• 4 tablespoons Worcestershire sauce (preferred, or use tamari, coconut aminos, or teriyaki)
• 3 tablespoons butter, divided
• 2 tablespoons cornstarch (or replace with arrowroot, but I haven't tried that option)
• 2 tablespoons room temperature water
• additional salt and pepper, to taste

Click Here For Step-By-Step Instructions