How to Make Slow Cooker Hot Beef

• Place the beef roast in a 4-quart or larger slow cooker.
  3-4 Pounds Beef Chuck Roast
• Season the roast with salt, black pepper, minced onion, and beef bouillon. Pour the beef stock over the top.
  1/2 Teaspoon Salt, ½ Teaspoon Black Pepper, 3 Tablespoons Minced Onion, 1 Tablespoon Beef Bouillon, 1 ½ Cups Beef Stock
• Cover and cook on LOW for 8 to 10 hours, or on HIGH for 3 to 4 hours, until the beef is tender.
• Remove the roast from the slow cooker and place it on a plate. Remove any excess fat, then shred the beef with two forks or cut it into bite-sized pieces.
• In a small bowl, whisk the cornstarch and cold water together until smooth and the cornstarch has completely dissolved.
  2 Tablespoons Cornstarch, ¼ Cup Water
• Pour the cornstarch mixture into the cooking liquid in the slow cooker and stir well.
• Return the beef to the slow cooker. Cover and continue cooking for about 15 minutes, stirring occasionally, until the gravy has thickened.