🥩 Slow Cooker Tender Chuck Roast
Ingredients (serves 4–6)
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1.5–2 kg (3–4 lb) chuck roast
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
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2 tbsp olive oil
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1 large onion, sliced
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3 cloves garlic, minced
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1 cup beef broth
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2 tbsp Worcestershire sauce
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2 tbsp tomato paste
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1 tsp dried thyme or rosemary
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2 carrots, chunked (optional)
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2 potatoes, chunked (optional)
Optional gravy thickener:
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2 tbsp cornstarch
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2 tbsp cold water
Instructions
1️⃣ Season & sear (important)
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Pat the chuck roast dry.
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Season all sides with salt, pepper, paprika, and garlic powder.
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Heat oil in a pan over medium-high heat.
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Sear the roast 2–3 minutes per side until browned.
👉 This step adds big flavor—don’t skip it if you can help it.
2️⃣ Build the slow cooker
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Add onions, garlic, carrots, and potatoes to the slow cooker.
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Place the roast on top.
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Whisk together broth, Worcestershire sauce, tomato paste, and herbs.
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Pour over the roast.
3️⃣ Slow cook
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LOW: 8–9 hours (best, most tender)
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HIGH: 4–5 hours
Do not lift the lid while cooking.
4️⃣ Finish & serve
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Shred or slice the beef.
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Spoon juices over the top.
Optional gravy:
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Remove meat.
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Whisk cornstarch + water into the liquid.
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Cook on HIGH for 10–15 minutes until thickened.
Q & A
Q: Why is my chuck roast tough?
A: It needs more time. Chuck becomes tender only after the connective tissue breaks down—cook longer, not hotter.
Q: Should the roast be fully covered in liquid?
A: No. About ⅓–½ up the meat is perfect. Chuck releases its own juices.
Q: Can I skip searing?
A: Yes, but flavor will be lighter. Texture will still be tender.
Q: Can I add wine?
A: Absolutely. Replace ½ cup broth with red wine for deeper flavor.
Q: How do I know it’s done?
A: The meat should pull apart easily with a fork.
Q: Can I freeze leftovers?
A: Yes. Freeze with some of the cooking liquid for up to 3 months.
Q: Best sides for chuck roast?
A:
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Mashed potatoes
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Buttered noodles
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Rice
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Roasted vegetables