Slow Cooker Chuck Roast
This slow cooker chuck roast cooks low and slow until fork-tender, with rich, savory flavor from simple ingredients and an easy, hands-off method.
Servings: 8 people
Cost: 25
Ingredients
- 3 –5 lb chuck roast
- 2 –3 tablespoons olive oil
- 2 –3 carrots peeled and sliced into circles
- 1 onion diced
- 2 –3 ribs celery diced
- 4 –6 cloves garlic whole or diced
- 1 –2 tablespoons paprika or paprika paste
- 12 oz stock beer, wine, or water
- 1 –2 bay leaves optional
- Salt and pepper to taste
Instructions
- Season the 3–5 lb chuck roast generously on all sides with salt and pepper.
- Heat 2–3 tablespoons olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 2–3 minutes per side. (Optional but recommended for flavor.)
- Place the 2–3 sliced carrots, 1 diced onion, and 2–3 diced celery ribs in the bottom of the slow cooker.
- Add 4–6 cloves garlic over the vegetables.
- Place the seared chuck roast on top of the vegetables.
- Sprinkle 1–2 tablespoons paprika or paprika paste evenly over the roast.
- Pour 12 oz stock, beer, wine, or water into the slow cooker, around the roast (not directly on top).
- Add 1–2 bay leaves, if using.
- Cover and cook on LOW for 6-8 hours or HIGH for 4–6 hours, until the beef is fork-tender and easily pulls apart.
- Remove the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper, if needed.
- Slice or shred the roast and serve with the vegetables and cooking juices.
Nutrition
Calories: 628kcal | Carbohydrates: 4g | Protein: 65g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 233mg | Sodium: 463mg | Potassium: 1224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2790IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 7mg
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