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Slow-Cooker Chuck Roast

 Slow-Cooker Chuck Roast
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
10 ServingsPrep: 20 min. Cook: 4 hours


  • 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


  • 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.
  • 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.

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Slow-Cooker Chuck Roast (continued)

Nutritional Facts: 5 ounces cooked beef with 1/3 cup gravy equals 337 calories, 17 g fat (7 g saturated fat), 118 mg cholesterol, 312 mg sodium, 7 g carbohydrate, trace fiber, 36 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.