Slow Cooker Beef Chuck Roast Recipe

4.5 4 6
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Slow Cooker Beef Chuck Roast Recipe

Read Reviews
4.5 4 6
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours

Ingredients

  • 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

Directions

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. Yield: 10 servings.
Originally published as Slow-Cooker Chuck Roast in Simple & Delicious May/June 2008, p18

Nutritional Facts

3-1/2 ounces cooked beef: 338 calories, 18g fat (7g saturated fat), 118mg cholesterol, 458mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 36g protein.

  • 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
  1. 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.
  2. 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. Yield: 10 servings.
Originally published as Slow-Cooker Chuck Roast in Simple & Delicious May/June 2008, p18

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Reviews forSlow Cooker Beef Chuck Roast

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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"

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

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

MY REVIEW
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."

MY REVIEW
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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