Beef Chuck Roast Slow Cooker – The Typical Mom

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The slow cooker style of fresh or frozen meat turns out great! How to cook it to make it tender in your Crockpot with tons of flavor in every bite.

Chuck Roast in the slow cooker

This is a cut of meat that we have a lot. You see that we buy half a cow at the beginning of each year from a local farmer. That means easy beef recipes are our thang. Buying in bulk is where you are when it comes to saving money. It also decreases trips to the grocery store (yay).

First we shared how to cook frozen roast Instant Pot style, which turned out great. However, not everyone has that “magic pot”. So I thought I’d also come up with the best chuck roast recipe on our Crockpot.

Let’s talk a little bit about slow cooking, okay? First of all, I have a few different varieties and I love them all. Each has an occasion to be used as…

1. This is my programmable 6-quart favorite with a locking lid, so it’s also great to take

to a meal.

2. If you just want to serve a few appetizers, you should get this one that sits next to each other

.

3. I prefer not to use coatings, but simply to sprinkle olive oil inside before adding my food for easy cleanings.

Let me give you a look at my pretty thang I recently bought. It goes with my kitchen, so I can leave it on the countertop all the time. 😉

Crockpot

Chuck Roast

I

will say this is not a cut I bought often. I used to scratch my head when I received some with our red meat delivery. First I cooked a frozen roast in slow cooker using a very nice bottom round roast. That turned out fabulous and you’d never know it was rock hard just a few hours before.

I

thought this should work similarly, but this time I wanted it to literally fall apart with just a fork. That means it would have to get really tender so we could make shredded beef tacos for dinner. If thawed, it will take the same cooking time, but at low vs. high, that’s really it.

The biggest negative aspect of throwing away is that there are some big chunks of fat and bone that you need to remove. However, if you put it really tender, you can take it out about an hour before. Then cook slowly in the sauce before serving for 30-45 minutes.

How to cook frozen Chuck

Roast

Crock Pot Roast

We’ll share both methods below. If you bought a fresh piece at the store, that’s great. In case you are Mrs. Forgetful like me and sometimes take it out in the morning still hard as a rock, this will also help you. The only real difference between the two on the Crock is using the high-temperature versus low-temperature control.

Obviously frozen you will need 6-8 hours high to get it to crumble, while soft would use low. I always prefer low and slow, but that’s not always an option when I’m having “one of those days.”

Alternatively, you can follow our Instant Pot frozen baboon roast instructions. This is closer to a 2-hour wait time until your meal is finished.

Chuck

Roast in Slow Cooker

Let’s talk about this cut of meat first, okay? If you haven’t cooked this much, you should know that it has a strong meat flavor. Beyond that it’s pretty bland. That means you need to add a lot of seasonings to really increase the goodness and make it a hit on the table.

If you want to make a really cheap meal, this is a great cut to buy. In this case, you can only cook one at a time or else everything will not be done at the same time. If you have two vessels, you could double this.

Crock Pot Recipe for Chuck Roast

I

have to be honest how I came up with this. I opened my freezer and saw that I had some of these to use. Then I went to overturn. Sometimes this works like a WOW meal, and other times it needs seasonings when it’s ready. This was the BEST chuck roast I’ve ever done, my husband and kids even agreed with me.

I

literally thought about all the flavors I love and threw away what I had. I love the taste of pepperoncini chicken. So I used the juices and some of the leftover peppers from the jar I used for that. Great addition for sure! Packets of dry sauce thicken any sauce you make, so I added that with some garlic from the air fryer and more garlic salt.

Pulled Beef slow

cooker

Here’s what you’ll need:

1. Frozen or fresh chuck roast, I’ll include the cooking time for both below on the printable recipe card.
2. Pepperoncini peppers and juice from that same jar
3. Dry sauce mix package Meat
4. broth
5. Chopped garlic goes into everything I make
6. I cut 1/2 onion because why not

? Garlic salt and pepper were the seasonings I threw this time and they worked fantastic. Garlic powder could be added. Potatoes and carrots can be added before the end of the last hour to make them tender. If you want more Mexican flavors, follow the salsa in our slow-cooked beef barbecue recipe, but right now.

Slow Cooker Pot Roast

THIS is the biggest difference. If it is frozen, I let it rise for 6-8 hours. Fresh just got low for the same time. Of course, there will be a slight variation depending on the thickness of your piece. That’s why I have a rank. For a smaller piece, you may be able to enjoy it at the 6th hour.

• Place the meat in a slow cooker. Cut the onions and peppers and put them in the pot.
• In a bowl, mix the dry sauce mixture, pepperoncini juice and broth. Then pour into the pot.
• Sprinkle garlic salt and pepper on top, then add garlic. Cover and cook until tender.
• If thawed over low heat, cook roast beef and sauce over low heat for 6-8 hours, cook over high heat for the same time if frozen solid.
• You will get the best results if you can turn the meat after 4 hours. Then remove all the bones and pieces of fat and crumble the meat at the 6 hour.

Leave the shredded meat inside the juices 30 min-1 hour before serving to absorb the juices. If you want to add carrots, celery and red potatoes, just do it 1 hours before you are ready.

Slow Cooker Pot Roast Recipe

Some would refer to this as pot roast, either way it’s the best comfort food when it’s cold outside. If you have a thawed piece, you can seal the meat first over medium-high heat on the stove. Add olive oil in a large skillet and simply seal on both sides, then add to the pot.

I usually don’t bother because I’m more of a dump and drip type of cooking. This turned out so good to freeze without doing this that it solidified my “why bother” attitude on it. TONS of flavor I tell you, as is.

This will add some texture to the meat and also seal the juices while cooking. This is not necessary, but some prefer to add this step to the process. If you want to try another great beef recipe, give our Ninja Foodi roast beef dish a spin.

Can you save beef?

Of course, I always recommend storing leftovers and using them in a stroganoff beef casserole or otherwise within the next few days. However, you should keep it very moist, so don’t throw that sauce at the bottom of the pot. In airtight containers, save as much as you want to reheat later in WiTH juices.

If you store this or our air fryer roast without any liquid, it will dry out. After a day and there will really be no turning back. With the sauce mixed inside it you can reheat in the microwave and keep it really nice and moist. Serve over rice, mixed with butter noodles or stacked on sliding buns for another meal within 3 days.

That means you’re likely to get two meals from this cheap dinner. That’s a big win for me. I mean it’s not that I don’t like cooking, but some days I get over it.