EASY CHUCK ROAST SLOW COOKER RECIPE RECIPES

SLOW-COOKER CHUCK ROAST WITH POTATOES & CARROTS RECIPE ...

Slow-Cooker Chuck Roast with Potatoes & Carrots Recipe ... image

This slow-cooker chuck roast is winter comfort food at its finest. A bright, slightly sweet sauce balances the rich and tender braised beef. You can substitute multi-colored baby potatoes (halved) for the Yukon variety and fresh fennel fronds for the parsley, if desired.

Provided by Cooking Light

Total Time 9 hours 55 minutes

Number Of Ingredients 13

Ingredients

2 ¼ pounds boneless chuck roast, trimmed
1 ½ teaspoons kosher salt
3 tablespoons olive oil
1 pound carrots, peeled and cut into 3-inch pieces
4 medium Yukon Gold potatoes (about 1 1/2 pounds), quartered
1 small head cabbage, cored and quartered
1 ¼ cups unsalted beef stock
3 tablespoons apple cider vinegar
3 tablespoons light brown sugar
2 tablespoons stone-ground mustard
2 garlic cloves, minced (about 2 teaspoons)
¾ teaspoon black pepper
3 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

Sprinkle the roast with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high; add the roast, and cook until browned, about 4 minutes on each side. Transfer the roast to a 5- to 6-quart slow cooker. Place the carrots, potatoes, and cabbage on and around the roast.
Stir together the beef stock, vinegar, brown sugar, mustard, garlic, pepper, and remaining 1/2 teaspoon salt in a bowl, and pour the mixture over the vegetables and roast. Cover and cook on LOW until the roast and vegetables are tender, about 9 hours. Turn off the slow cooker, and remove the roast, reserving the cooking liquid and vegetables in the slow cooker. Cover the slow cooker to keep the cooking liquid and the vegetables warm. Let the roast rest 20 minutes; slice the roast across the grain. Remove the cabbage from the slow cooker, and cut the cabbage into slices. Place the cabbage, potatoes, and carrots on a serving platter; top with the sliced meat. Sprinkle with the parsley, and serve with the reserved cooking liquid.

Nutrition Facts : Calories 242 calories, CarbohydrateContent 23 g, FatContent 7 g, FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 2 g, SodiumContent 418 mg, SugarContent 9 g

SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONION…

Slow Cooker Italian Chuck Roast with Peppers and Onion… image

Slow-cooked Italian beef for sandwiches. Provolone, Swiss, and Cheddar cheese are all delicious with this. My kids had hot Italian sandwiches on hoagies; I prefer mine over veggies like spaghetti squash or zoodles. Really, any veggies would work, as would mashed potatoes, rice, or grits. Don't forget to add the cheese on top if you're not doing sandwiches...it's absolutely heavenly without the bread, as well.

Provided by Krystal Berry

Categories Roasts

Total Time 5 hours 30 minutes

Prep Time 20 minutes

Cook Time 5 hours 10 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

1 (3 pound) beef chuck roast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup crushed tomatoes
10 pepperoncini peppers plus a splash of their juice
4 cloves garlic, chopped
1 tablespoon Italian seasoning, or more to taste
3 green bell peppers, chopped
1 onion, chopped
12 hoagie rolls, split lengthwise
12 slices provolone cheese, or as needed

Steps:

Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

Nutrition Facts : Calories 717 calories, CarbohydrateContent 74.5 g, CholesterolContent 71.2 mg, FatContent 30.9 g, FiberContent 5.1 g, ProteinContent 33.4 g, SaturatedFatContent 12.1 g, SodiumContent 1898.4 mg, SugarContent 7.4 g

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