Shredded Beef in Gravy Recipe

Absolutely! Here’s a tender, flavorful Shredded Beef in Gravy recipe—perfect for sandwiches, over mashed potatoes, or with rice 🍖🥔.

Shredded Beef in Gravy

Ingredients (Serves 4–6)

For the Beef:

2–3 lb (900 g–1.5 kg) beef chuck roast or brisket
Salt & pepper, to taste
2 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, minced
2 cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme (or 2 sprigs fresh)
1 teaspoon paprika
2 bay leaves

For the Gravy:

2 tablespoons flour or cornstarch
2 tablespoons butter
Salt & pepper, to taste

Instructions

1. Sear the Beef

Season beef with salt, pepper, and paprika.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear beef 4–5 minutes per side until browned. Remove and set aside.

2. Cook the Aromatics

In the same pot, sauté onions and garlic until softened (3–4 minutes).

3. Braise the Beef

Return beef to the pot.
Add beef broth, Worcestershire sauce, thyme, and bay leaves.
Bring to a simmer, cover, and cook low and slow:
- Oven method: 325°F (160°C) for 3–4 hours
- Stovetop: Simmer gently for 3–4 hours
  until beef is tender and shreds easily.

4. Shred the Beef

Remove beef and shred with two forks.
Discard bay leaves and any excess fat.

5. Make the Gravy

Strain the cooking liquid into a saucepan.
Melt butter over medium heat and whisk in flour to make a roux.
Slowly whisk in the strained liquid. Cook until thickened (~3–5 minutes).
Season with salt and pepper.

6. Combine & Serve

Toss shredded beef in the gravy and serve hot.
Delicious over mashed potatoes, rice, noodles, or in sandwiches.

Tips

For extra flavor, add 1–2 carrots and a celery stalk to the braising liquid.
Leftovers taste even better the next day—the beef absorbs more gravy!
Use a slow cooker for an easy hands-off version: cook on low for 6–8 hours.

If you want, I can give a “quick stovetop version” that makes tender shredded beef in gravy in under 90 minutes—perfect for a fast weeknight dinner.