Pour this 1 mixture over raw beef roast into a slow cooker for a weeknight dinner that’s impossibly delicious
Carefully pour this one maple Dijon mixture evenly over the raw beef roast in the slow cooker, making sure the top of the meat is well coated and the onions are mostly submerged.
Cover the slow cooker with the lid. Cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and shreds easily with a fork.
When the beef is done, transfer the roast to a cutting board and tent loosely with foil to rest for about 10 minutes. Skim any excess fat from the surface of the cooking liquid in the slow cooker.
If you’d like a thicker sauce, in a small bowl stir together the cornstarch and cold water until smooth. Turn the slow cooker to HIGH and whisk the cornstarch slurry into the hot cooking liquid. Cover and cook for 10 to 15 minutes, or until slightly thickened, stirring once or twice.
Slice or shred the beef top blade roast and return it to the slow cooker, gently tossing it in the warm maple Dijon sauce. Taste and adjust seasoning with a pinch more salt or pepper if needed.
