Prep the beef: Trim excess fat from the chuck roast and cut it into large chunks (about 3–4 inches). This helps it cook evenly and makes it easier to portion into freezer bags later.
Optional sear for extra flavor: Heat the oil in a large skillet over medium-high heat. Pat the beef dry with paper towels, season lightly with salt and pepper, and sear in batches until browned on at least two sides. Don’t overcrowd the pan. Transfer browned beef to a large bowl to cool slightly. (If you’re in a rush, you can skip searing—the recipe still works.)
Slice and prep aromatics: Thinly slice the onions and mince the garlic. Add them to the bowl with the beef or keep them in a separate bowl for easier dividing.
Mix the gravy base: In a large mixing bowl or pitcher, whisk together the beef broth, soy sauce, Worcestershire sauce, tomato paste, Dijon mustard, brown sugar, dried thyme, dried oregano, onion powder, garlic powder, smoked paprika, remaining salt, and black pepper until smooth and well combined.
Set up freezer bags: Label 4 gallon-size freezer bags with the recipe name, date, and simple cooking instructions (e.g., “Slow Cooker Beef & Gravy Base: Cook from frozen or thawed on LOW 8–9 hours or HIGH 4–5 hours. Thicken with cornstarch slurry at the end.”).
Divide the beef and onions: Evenly divide the beef chunks and sliced onions among the 4 freezer bags. Try to keep the portions roughly equal so each bag serves 4–5 people.
Add the liquid base: Pour the gravy mixture evenly into each bag over the beef and onions. Seal each bag carefully, pressing out as much air as possible. Gently lay the bags flat on a baking sheet and smooth them out so they freeze in a flat, stackable shape.
Freeze: Place the baking sheet with the bags in the freezer until solid, then stack or stand the frozen bags upright to save space. The base will keep well in the freezer for up to 3 months.
To cook from frozen: When you’re ready to use one, either thaw the bag overnight in the fridge or run it under cold water just until you can break it up. Dump the contents into your slow cooker. Add 1 bay leaf. Cook on LOW for 8–9 hours or on HIGH for 4–5 hours, or until the beef is very tender and shreds easily with a fork.
Shred the beef: Once cooked, remove the bay leaf. Use two forks to shred the beef directly in the slow cooker, or transfer to a cutting board to shred and then return it to the pot.
Thicken the gravy: In a small bowl, whisk together the cornstarch and cold water to make a smooth slurry. Turn the slow cooker to HIGH (if it’s not already). Stir the slurry into the hot liquid and cook for 10–15 minutes, or until the gravy has thickened to your liking. Taste and adjust seasoning with more salt and pepper if needed.
Serve or cool for later: Serve the beef and gravy right away over your favorite sides, or let it cool and portion into containers for meal prep lunches. Leftovers keep in the fridge for up to 4 days or can be refrozen for another quick dinner.
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