Slow-Cooker Chuck Roast Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 10 servings


  • 1 boneless beef chuck roast (4 pounds), trimmed and cut in half
  • 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
  • 1/4 cup cornstarch
  • 6 tablespoons cold water
  • Dash salt and pepper

Nutritional Facts

5 ounce-weight: 337 calories, 17g fat (7g saturated fat), 118mg cholesterol, 312mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 36g protein.


  1. Place roast in a 5-qt. slow cooker. Combine the tomato sauce, onion, water, vinegar, ketchup, Worcestershire sauce, paprika, mustard, bouillon and garlic powder; pour over meat. Cover and cook on low for 4-5 hours or until meat is tender.
  2. Remove meat and keep warm. Skim fat from cooking juices if necessary; transfer to a large saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with roast. Yield: 10 servings.
Originally published as Slow-Cooker Chuck Roast in Simple & Delicious May/June 2008, p18

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Joscy User ID: 2694585 120952
Reviewed Oct. 14, 2013

"Planning to make this this week (probably Wednesday 10/1613), will be using meat for making soup. Although my husband isn't crazy over soup (he says it's not really filling), cooking it in crock opot to ensure tenderness, then transferring to Dutch Oven, finishing it up with homemade dumplings may just be the ticket!! Joscy"

micheleclow User ID: 6777152 150004
Reviewed May. 16, 2012

"This was just ok. My family didn't care for the taste of the gravy."

Aseleener User ID: 4375342 94940
Reviewed Jan. 15, 2012

"This was so good! I was planning on using the beef in a different recipe, but once I tasted it, I thought it was too good so we just ate it as it was. This is definitely my go-to roast recipe now."

BareCupboardBabe User ID: 6264781 95081
Reviewed Oct. 17, 2011

"Had Mother-in-law over for dinner~ everyone loved the roast. And no one had any idea I used coffee!"

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