Slow Cooker Chuck Roast Recipes

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SLOW COOKER BEEF CHUCK ROAST



Slow Cooker Beef Chuck Roast image

This fork-tender roast is fairly quick for a slow cooker recipe, and is perfect for a busy weekend afternoon.-Linnea Rein of Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 10 servings.

Number Of Ingredients 14

1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/4 cup water
1/4 cup cider vinegar
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon prepared mustard
1/2 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1 boneless beef chuck roast (4 pounds), cut in half
1/4 cup cornstarch
6 tablespoons cold water
Dash salt and pepper

Steps:

  • Mix first 10 ingredients. Place roast in a 5-qt. slow cooker; top with sauce mixture. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; skim fat. Mix cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with roast.

Nutrition Facts : Calories 338 calories, Fat 18g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 458mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

WEEKNIGHT SLOW COOKER CHUCK ROAST



Weeknight Slow Cooker Chuck Roast image

I love my weeknight chuck roast that cooks all day in the slow cooker. Just season and add to your slow cooker and when you come home dinner is waiting! All you need to do is add your favorite sides; most of them can also be made in advance.

Provided by Cindy Anschutz Barbieri

Categories     100+ Everyday Cooking Recipes

Time 7h15m

Yield 8

Number Of Ingredients 9

1 (4 pound) beef chuck roast
1 ½ teaspoons sea salt
1 teaspoon ground black pepper
2 yellow onions, quartered
3 cloves garlic, or more to taste
2 cups beef broth
1 cup vegetable broth
3 bay leaves
3 sprigs thyme, chopped

Steps:

  • Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
  • Cook on Low for 7 to 8 hours.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 6.6 g, Cholesterol 103.3 mg, Fat 25.2 g, Fiber 1.2 g, Protein 28.2 g, SaturatedFat 10 g, Sodium 651.9 mg, Sugar 2.8 g

SLOW COOKER CHUCK ROAST BARBECUE



Slow Cooker Chuck Roast Barbecue image

I found this in my Southern Living Ultimate Quick and Easy cookbook and made it last night for the first time. This one's definitely a "keeper," as my husband puts it. Even our notoriously picky 3 year old loved it, if that tells you anything!

Provided by ewells

Categories     One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs chuck roast
3/4 cup cola drink
1/4 cup Worcestershire sauce
1 tablespoon cider vinegar
2 garlic cloves, minced
2 large onions, chopped
1/2 cup barbecue sauce (your choice)

Steps:

  • Chop onions and place in bottom of 4 quart slow cooker.
  • Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.
  • Mix cola, Worcestershire sauce, vinegar and minced garlic.
  • Reserve 1/2 cup for use later, and pour the rest over the meat.
  • Cover and cook on high for 6 hours or on low for 10 hours.
  • When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.
  • Discard cooking liquid in slow cooker.
  • Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.
  • Meanwhile, shred roast with two forks.
  • When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.

SLOW COOKER CHUCK ROAST



Slow Cooker Chuck Roast image

Make and share this Slow Cooker Chuck Roast recipe from Food.com.

Provided by Recipe Junkie

Categories     Meat

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 (3 -4 lb) boneless chuck roast, trimmed
1 (8 ounce) can tomato sauce
1 medium onion, chopped
1/4 cup water
1/4 cup cider vinegar
1/4 cup ketchup
1 teaspoon paprika
1/4 teaspoon beef bouillon granules
1/8 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard

Steps:

  • Place roast in a 6 quart crock pot.
  • In a bowl, combine the tomato sauce and the remaining ingredients.
  • Pour the mixture over the roast.
  • Cover.
  • Cook on high for 5-6 hours or on low for 10-12 hours until the roast is tender.
  • Skim the fat and discard from the sauce.
  • Serve the roast with gravy.

Nutrition Facts : Calories 613, Fat 44.6, SaturatedFat 18, Cholesterol 156.5, Sodium 474.3, Carbohydrate 7.9, Fiber 1, Sugar 5, Protein 42.6

SLOW-COOKER EASY POT ROAST



Slow-Cooker Easy Pot Roast image

You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 6

Number Of Ingredients 14

1 boneless beef chuck roast (2 1/2 to 3 lb)
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
4 cloves garlic, finely chopped
1 cup Progresso™ beef broth
2 tablespoons tomato paste
1/4 teaspoon dried thyme leaves
1 can (10 1/2 oz) condensed cream of mushroom soup
1 package (1.1 oz) beefy onion soup mix
3 tablespoons cornstarch
3 tablespoons water
Chopped fresh parsley, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
  • Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
  • In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g

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