Welcome, comfort food lovers! There’s nothing quite like coming home to the savory aroma of a tender beef roast that’s been simmering all day in your slow cooker. Whether you’re craving classic pot roast or something with an international twist, we’ve gathered 20 delicious recipes that promise warmth and satisfaction with minimal effort. Get ready to find your new favorite cozy meal—let’s dive in!
Garlic Herb Slow Cooker Beef Roast
Savor a tender, aromatic beef roast with minimal effort. This garlic herb version transforms budget-friendly cuts into a succulent centerpiece. Set it in the morning for a hands-off dinner that fills your home with savory fragrance.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 3 lb chuck roast, trimmed of excess fat
– 2 tbsp extra virgin olive oil
– 1 tbsp kosher salt
– 1 tsp freshly cracked black pepper
– 8 garlic cloves, thinly sliced
– 2 tbsp fresh rosemary, finely chopped
– 2 tbsp fresh thyme leaves
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 2 cups low-sodium beef broth
– 2 tbsp unsalted butter, cold and cubed
– 2 tbsp all-purpose flour
Instructions
1. Pat the chuck roast completely dry with paper towels.
2. Season all sides of the roast evenly with kosher salt and freshly cracked black pepper.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the roast for 4-5 minutes per side until a deep brown crust forms.
5. Transfer the seared roast to a 6-quart slow cooker insert.
6. Add thinly sliced garlic cloves, finely chopped rosemary, and thyme leaves to the skillet.
7. Sauté the aromatics for 1 minute until fragrant but not browned.
8. Deglaze the skillet with dry red wine, scraping up all browned bits from the bottom.
9. Simmer the wine mixture for 2 minutes to reduce slightly.
10. Pour the reduced wine and aromatics over the roast in the slow cooker.
11. Add low-sodium beef broth to the slow cooker until liquid reaches halfway up the roast.
12. Cover and cook on LOW setting for 8 hours until the meat shreds easily with a fork.
13. Transfer the cooked roast to a cutting board and tent loosely with foil.
14. Strain the cooking liquid into a saucepan, discarding solids.
15. Bring the strained liquid to a simmer over medium heat.
16. Whisk cold, cubed unsalted butter into the simmering liquid until fully emulsified.
17. Create a slurry by whisking all-purpose flour with 2 tablespoons of the hot liquid.
18. Whisk the slurry into the saucepan and simmer for 3 minutes until the gravy thickens.
19. Slice or shred the rested roast against the grain.
20. Serve the beef immediately with the garlic herb gravy.
Expect a fall-apart tender texture with rich, savory depth from the wine reduction. The herb-infused gravy adds a glossy, aromatic finish that complements mashed potatoes perfectly. Elevate leftovers by shredding the beef for hearty sandwiches or savory pot pies.
Classic Onion and Mushroom Beef Roast
Luscious aromas fill the kitchen as this hearty roast slowly simmers, transforming simple ingredients into a deeply satisfying meal. This classic combination of savory beef, caramelized onions, and earthy mushrooms creates a comforting centerpiece perfect for chilly evenings. It’s a straightforward recipe that delivers maximum flavor with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
- 1 (4-pound) boneless beef chuck roast, trimmed of excess fat
- 2 tablespoons kosher salt
- 1 tablespoon freshly cracked black pepper
- 3 tablespoons clarified butter
- 2 large yellow onions, thinly sliced
- 1 pound cremini mushrooms, quartered
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups unsalted beef stock
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
Instructions
- Pat the beef chuck roast completely dry with paper towels.
- Season all sides of the roast generously with kosher salt and freshly cracked black pepper.
- Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
- Sear the roast for 5-6 minutes per side until a deep brown crust forms.
- Transfer the seared roast to a plate, leaving the rendered fat in the pot.
- Add the thinly sliced yellow onions to the pot, reducing heat to medium.
- Cook the onions for 15-18 minutes, stirring occasionally, until deeply caramelized and golden brown.
- Add the quartered cremini mushrooms and cook for 8-10 minutes until they release their liquid and begin to brown.
- Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- Deglaze the pot with dry red wine, scraping up any browned bits from the bottom with a wooden spoon.
- Simmer the wine for 3-4 minutes until reduced by half.
- Return the seared roast and any accumulated juices to the pot.
- Pour in the unsalted beef stock until the liquid reaches halfway up the sides of the roast.
- Add the fresh thyme sprigs and bay leaves to the pot.
- Bring the liquid to a gentle simmer, then cover the Dutch oven with a tight-fitting lid.
- Transfer the covered pot to a preheated 325°F oven.
- Roast for 3 hours, or until the beef is fork-tender and easily shreds.
- Carefully transfer the cooked roast to a cutting board and tent loosely with foil.
- Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids.
- Skim excess fat from the surface of the strained liquid with a spoon.
- Bring the liquid to a simmer over medium heat.
- Create a slurry by whisking all-purpose flour with cold water until completely smooth.
- Whisk the slurry into the simmering liquid and cook for 3-4 minutes until the gravy thickens.
- Slice the rested roast against the grain into ½-inch thick pieces.
- Arrange the sliced beef on a platter and spoon the thickened gravy over the top.
Glistening with rich gravy, the tender beef practically melts under the slightest pressure from a fork. The long, slow roast coaxes out a profound umami depth from the mushrooms and creates silky, sweet strands of onion throughout the sauce. For a stunning presentation, serve slices over a bed of creamy polenta or alongside buttery mashed potatoes to soak up every last drop of the savory jus.
Honey Balsamic Slow Cooker Beef Roast
Crafting a tender, flavorful roast doesn’t require constant attention. Combine the convenience of a slow cooker with a sweet-tangy glaze for a hands-off masterpiece. This method delivers fall-apart beef every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 (3-pound) boneless beef chuck roast, trimmed of excess fat
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 cup low-sodium beef broth
– 1/2 cup balsamic vinegar
– 1/3 cup raw honey
– 2 tablespoons tomato paste
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– 2 tablespoons unsalted butter, cold and cubed
– 2 tablespoons fresh Italian parsley, finely chopped
Instructions
1. Pat the 3-pound beef chuck roast completely dry with paper towels. 2. Season all sides of the roast evenly with 2 teaspoons kosher salt and 1 teaspoon freshly cracked black pepper. 3. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. 4. Sear the seasoned roast for 4-5 minutes per side until a deep brown crust forms. 5. Transfer the seared roast to the insert of a 6-quart slow cooker. 6. Add 1 thinly sliced large yellow onion and 4 minced garlic cloves to the same skillet. 7. Sauté over medium heat for 3-4 minutes until the onions are translucent and fragrant. 8. Deglaze the skillet by pouring in 1 cup low-sodium beef broth, scraping up all browned bits from the bottom. 9. Whisk in 1/2 cup balsamic vinegar, 1/3 cup raw honey, 2 tablespoons tomato paste, 1 tablespoon Dijon mustard, and 1 teaspoon dried thyme until fully combined. 10. Bring the sauce mixture to a simmer for 2 minutes, then carefully pour it over the roast in the slow cooker. 11. Cover and cook on LOW for 8 hours until the beef is fork-tender. 12. Carefully transfer the cooked roast to a cutting board and tent loosely with foil. 13. Pour the cooking liquid from the slow cooker into a medium saucepan. 14. Bring the liquid to a boil over high heat, then reduce to a simmer for 10-15 minutes until reduced by half and slightly thickened. 15. Remove the saucepan from heat and whisk in 2 tablespoons cold, cubed unsalted butter until the sauce is glossy and emulsified. 16. Stir in 2 tablespoons finely chopped fresh Italian parsley. 17. Shred the rested beef with two forks or slice against the grain. 18. Serve the beef drizzled generously with the reduced honey balsamic sauce.
Fork-tender beef shreds effortlessly, coated in a glossy, deeply caramelized sauce that balances sweet honey with sharp balsamic acidity. Serve it over creamy polenta to soak up the rich jus, or pile it high on toasted brioche buns for a decadent sandwich.
Red Wine Braised Beef Roast with Rosemary
Dive into a classic comfort dish that transforms a humble cut into a luxurious centerpiece. This red wine braised beef roast develops deep, complex flavors through slow cooking, while fresh rosemary adds aromatic brightness. It’s an impressive yet straightforward meal perfect for chilly evenings or special gatherings.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs boneless beef chuck roast, trimmed and tied
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into 1-inch pieces
– 4 garlic cloves, minced
– 2 tbsp tomato paste
– 2 cups dry red wine (such as Cabernet Sauvignon)
– 2 cups beef stock
– 3 sprigs fresh rosemary
– 2 bay leaves
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef chuck roast completely dry with paper towels, then season generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast on all sides until deeply browned, about 4-5 minutes per side, then transfer to a plate. Tip: Ensure the roast is thoroughly dried before searing to achieve a proper crust.
5. Reduce the heat to medium and add the finely diced yellow onion to the pot, cooking until softened and translucent, about 5 minutes.
6. Add the carrot pieces and minced garlic, cooking for an additional 2 minutes until fragrant.
7. Stir in the tomato paste and cook for 1 minute to caramelize slightly and deepen its flavor.
8. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.
9. Bring the wine to a simmer and cook until reduced by half, about 8-10 minutes.
10. Return the seared roast to the pot along with any accumulated juices.
11. Add the beef stock, fresh rosemary sprigs, and bay leaves, ensuring the liquid comes about halfway up the sides of the roast.
12. Bring the liquid to a gentle simmer, then cover the pot tightly with its lid.
13. Transfer the pot to the preheated oven and braise for 3 hours, or until the beef is fork-tender. Tip: Braising low and slow in the oven ensures even, gentle heat for optimal tenderness.
14. Carefully remove the pot from the oven and transfer the roast to a cutting board, tenting loosely with foil to rest for 15 minutes.
15. While the roast rests, skim any excess fat from the surface of the braising liquid using a spoon.
16. Bring the liquid to a boil over medium-high heat and reduce until it coats the back of a spoon, about 10-15 minutes, to create a rich sauce. Tip: Reducing the sauce intensifies its flavor and creates a luxurious, glossy consistency.
17. Discard the rosemary sprigs and bay leaves from the sauce.
18. Slice the rested roast against the grain into ½-inch thick portions.
19. Serve the sliced beef topped with the reduced sauce and accompanied by the softened carrots from the pot.
Rich, tender strands of beef practically melt under the gentle pull of a fork, infused with the deep, fruity notes of reduced wine and the earthy perfume of rosemary. The glossy sauce clings beautifully to each slice, creating a harmonious balance of savory depth and subtle acidity. For a creative twist, shred any leftovers and serve over creamy polenta or use as a filling for savory hand pies.
Slow Cooker Mississippi Pot Roast
Just when you need a comforting meal without the fuss, this slow cooker pot roast delivers. Juicy beef transforms into tender perfection with minimal effort, making it ideal for busy weeknights or lazy weekends. Simply set it and forget it for a flavorful dinner that practically cooks itself.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lb chuck roast, trimmed of excess fat
– 1 tbsp clarified butter
– 1 packet (0.7 oz) au jus gravy mix
– 1 packet (0.4 oz) ranch dressing mix
– 8 pepperoncini peppers, stems removed
– ¼ cup pepperoncini brine
– 2 tbsp unsalted butter, cut into small cubes
Instructions
1. Pat the chuck roast completely dry with paper towels to ensure a proper sear.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the roast for 4-5 minutes per side until deeply browned, creating a flavorful fond.
4. Transfer the seared roast to a 6-quart slow cooker.
5. Sprinkle the au jus gravy mix and ranch dressing mix evenly over the roast.
6. Arrange pepperoncini peppers around the roast in the slow cooker.
7. Pour pepperoncini brine over the roast to deglaze the seasoning packets.
8. Distribute unsalted butter cubes evenly on top of the roast.
9. Cover and cook on low heat for 8 hours until the meat shreds easily with a fork.
10. Remove the roast from the slow cooker and shred using two forks, discarding any large fat pieces.
11. Skim excess fat from the cooking liquid with a spoon, then return the shredded meat to the slow cooker.
12. Stir to combine the meat with the remaining juices and let sit for 10 minutes to absorb flavors.
Hearty and rich, the meat develops a velvety texture that melts with each bite, balanced by the tangy pepperoncini brine. Serve it over creamy mashed potatoes or pile it onto toasted brioche buns for a decadent sandwich. The savory au jus makes an excellent gravy for accompanying roasted root vegetables.
Spicy Chipotle Beef Roast with Sweet Potatoes
Mouthwatering aromas of smoky chipotle and tender beef will fill your kitchen with this one-pan wonder. This hearty roast combines spicy, sweet, and savory elements for a satisfying meal with minimal cleanup. It’s perfect for chilly evenings when you crave something deeply flavorful with little effort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lb beef chuck roast, trimmed of excess fat
– 2 tbsp avocado oil
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 2 tbsp chipotle peppers in adobo sauce, finely chopped
– 1 tbsp smoked paprika
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 cup beef broth
– 2 tbsp tomato paste
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1 tbsp fresh lime juice
– ¼ cup fresh cilantro, chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef chuck roast completely dry with paper towels, then season generously on all sides with kosher salt and freshly ground black pepper.
3. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast until a deep brown crust forms on all sides, approximately 4-5 minutes per side. Tip: Do not move the roast while searing to ensure proper caramelization.
5. Transfer the seared roast to a plate and reduce the heat to medium.
6. Add the thinly sliced yellow onion to the Dutch oven and cook, stirring occasionally, until softened and translucent, about 5 minutes.
7. Stir in the minced garlic and cook until fragrant, about 30 seconds.
8. Add the finely chopped chipotle peppers, smoked paprika, ground cumin, and dried oregano, toasting the spices for 1 minute to release their oils.
9. Whisk in the beef broth and tomato paste, scraping up any browned bits from the bottom of the pot.
10. Return the seared roast and any accumulated juices to the Dutch oven, nestling it into the liquid.
11. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
12. Braise for 2 hours and 30 minutes. Tip: Resist the urge to open the oven frequently, as this releases heat and steam.
13. Carefully remove the pot from the oven and add the cubed sweet potatoes around the roast, submerging them in the braising liquid.
14. Cover and return to the oven to cook until the sweet potatoes are fork-tender and the beef shreds easily with a fork, about 45-60 minutes.
15. Transfer the roast to a cutting board and let it rest, tented with foil, for 15 minutes. Tip: Resting allows the juices to redistribute for a more tender result.
16. While the meat rests, stir the fresh lime juice into the pot with the sweet potatoes and sauce.
17. Use two forks to shred the beef into large chunks, discarding any large pieces of fat.
18. Return the shredded beef to the pot and stir to combine with the sauce and sweet potatoes.
19. Taste and adjust seasoning with additional salt and pepper if necessary.
20. Garnish with the chopped fresh cilantro just before serving.
Oozing with rich, smoky juices, the beef becomes incredibly tender, contrasting with the soft, sweet potato cubes. The chipotle provides a slow-building heat that complements the deep umami of the braise. Serve it over creamy polenta or scoop it directly into warm tortillas for a hearty taco night.
Coffee-Rubbed Slow Cooker Beef Roast
Tender, aromatic, and deeply satisfying, this coffee-rubbed beef roast transforms humble ingredients into a showstopping centerpiece. The slow cooker does all the work, melding robust flavors into fall-apart perfection. It’s the ultimate hands-off meal for busy weeknights or relaxed gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 (3-pound) chuck roast, trimmed of excess fat
– 2 tablespoons finely ground dark roast coffee
– 1 tablespoon smoked paprika
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon ground cumin
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup low-sodium beef broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon tomato paste
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
Instructions
1. Pat the chuck roast completely dry with paper towels to ensure a proper sear.
2. In a small bowl, combine the ground coffee, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and ground cumin to create the dry rub.
3. Massage the spice rub evenly over all surfaces of the roast, pressing firmly to adhere.
4. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the roast for 4-5 minutes per side until a deep, caramelized crust forms.
6. Transfer the seared roast to the insert of a 6-quart slow cooker.
7. In the same skillet, reduce heat to medium and add the thinly sliced yellow onion, cooking for 5-7 minutes until softened and beginning to caramelize.
8. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
9. Deglaze the skillet by pouring in the low-sodium beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom.
10. Whisk in the tomato paste until fully incorporated into the liquid.
11. Pour this onion-broth mixture over the roast in the slow cooker.
12. Nestle the fresh rosemary and thyme sprigs around the roast.
13. Cover and cook on LOW for 8 hours until the meat is fork-tender and easily shreds.
14. Carefully transfer the roast to a cutting board and let it rest for 10 minutes before slicing or shredding.
15. Skim excess fat from the surface of the cooking liquid, then strain it into a saucepan.
16. Simmer the strained liquid over medium heat for 10-15 minutes until reduced by half to create a rich, glossy sauce.
17. Serve the sliced or shredded beef drizzled with the reduced sauce.
Dense, coffee-infused bark gives way to impossibly tender, juicy meat that shreds with gentle pressure. The sauce, reduced to a glossy consistency, carries a complex balance of savory, sweet, and subtly bitter notes from the coffee and aromatics. For a creative twist, pile the shredded beef onto toasted brioche buns with a sharp horseradish cream or serve it over creamy polenta to soak up every drop of the luxurious sauce.
Beer and Brown Sugar Beef Roast
Warm up your kitchen with this robust beer and brown sugar beef roast that transforms a simple chuck roast into a deeply flavorful, tender centerpiece. The combination of dark beer and brown sugar creates a rich, caramelized glaze while slow cooking ensures fork-tender meat. It’s an effortless yet impressive dish perfect for chilly evenings or casual gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lb beef chuck roast, trimmed of excess fat
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup dark stout beer
– ½ cup dark brown sugar, packed
– ¼ cup low-sodium soy sauce
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp freshly ground black pepper
– ½ tsp kosher salt
– 2 sprigs fresh rosemary
– 2 tbsp unsalted butter, cold and cubed
– 2 tbsp all-purpose flour
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef chuck roast completely dry with paper towels to ensure a proper sear.
3. Season all sides of the roast evenly with kosher salt and freshly ground black pepper.
4. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the roast for 4-5 minutes per side until a deep brown crust forms, then transfer to a plate.
6. Reduce heat to medium and add the finely diced yellow onion, cooking for 5 minutes until translucent.
7. Add minced garlic cloves and cook for 1 minute until fragrant.
8. Sprinkle all-purpose flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
9. Pour in dark stout beer, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Whisk in dark brown sugar, low-sodium soy sauce, Worcestershire sauce, and Dijon mustard until fully combined.
11. Return the seared roast to the Dutch oven along with any accumulated juices.
12. Add fresh rosemary sprigs, ensuring they’re submerged in the liquid.
13. Bring the liquid to a simmer, then cover tightly with a lid.
14. Transfer to the preheated oven and braise for 3 hours until the meat is fork-tender.
15. Carefully remove the roast to a cutting board and tent loosely with foil.
16. Place the Dutch oven over medium heat on the stovetop and bring the braising liquid to a simmer.
17. Whisk in cold, cubed unsalted butter one piece at a time until the sauce is glossy and slightly thickened.
18. Slice the roast against the grain into ½-inch thick portions.
19. Serve immediately with the reduced sauce spooned over the top.
Caramelized edges give way to succulent, pull-apart tender meat infused with malty beer notes and subtle sweetness. The reduced sauce clings beautifully to each slice, offering a balanced savory-sweet finish that pairs exceptionally with creamy mashed potatoes or crusty bread for soaking up every last drop.
Slow Cooker Italian-Style Beef Roast
Bold flavors and tender texture come together effortlessly in this hands-off slow cooker masterpiece. This Italian-inspired roast transforms affordable chuck roast into a succulent, aromatic meal with minimal effort. Set it in the morning and return to a perfectly cooked dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lbs boneless beef chuck roast, trimmed of excess fat
– 2 tbsp extra-virgin olive oil
– 1 tbsp kosher salt
– 1 tsp freshly cracked black pepper
– 1 large yellow onion, thinly sliced
– 6 garlic cloves, thinly sliced
– 1 cup dry red wine, such as Chianti
– 1 (28 oz) can whole San Marzano tomatoes, crushed by hand
– 2 tbsp tomato paste
– 1 tbsp dried oregano
– 1 tsp crushed red pepper flakes
– 2 sprigs fresh rosemary
– 2 bay leaves
Instructions
1. Pat the 3 lbs boneless beef chuck roast completely dry with paper towels.
2. Season all sides of the roast evenly with 1 tbsp kosher salt and 1 tsp freshly cracked black pepper.
3. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the seasoned roast for 4-5 minutes per side until a deep brown crust forms.
5. Transfer the seared roast to the insert of a 6-quart slow cooker.
6. Add 1 large yellow onion, thinly sliced, and 6 garlic cloves, thinly sliced, to the same skillet.
7. Sauté the aromatics over medium heat for 5 minutes until softened and fragrant.
8. Deglaze the skillet with 1 cup dry red wine, scraping up all browned bits from the bottom.
9. Simmer the wine for 3 minutes to reduce slightly and cook off the alcohol.
10. Stir in 1 (28 oz) can whole San Marzano tomatoes, crushed by hand, and 2 tbsp tomato paste.
11. Add 1 tbsp dried oregano and 1 tsp crushed red pepper flakes to the skillet, stirring to combine.
12. Pour the entire skillet contents over the roast in the slow cooker.
13. Nestle 2 sprigs fresh rosemary and 2 bay leaves into the liquid surrounding the roast.
14. Cover and cook on LOW for 8 hours until the beef shreds easily with a fork.
15. Carefully remove the rosemary sprigs and bay leaves from the cooker and discard.
16. Transfer the roast to a cutting board and use two forks to shred the meat completely.
17. Return the shredded beef to the slow cooker and stir to coat in the sauce.
18. Let the mixture rest in the warm cooker for 10 minutes to allow flavors to meld.
19. Skim any excess fat from the surface of the sauce with a spoon before serving.
Earthy tomatoes and robust wine create a rich, velvety sauce that clings to every strand of the fall-apart tender beef. The slow cooking process renders the chuck roast incredibly succulent while infusing it with aromatic herbs and subtle heat from the pepper flakes. Serve this roast over creamy polenta, stuffed into crusty rolls for sandwiches, or alongside roasted vegetables for a complete meal.
Asian-Inspired Soy Ginger Beef Roast
Tender beef roast meets bold Asian flavors in this savory-sweet main dish. This soy-ginger version transforms a classic roast with umami depth and aromatic warmth. Perfect for weekend dinners or holiday gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 lb beef chuck roast, trimmed of excess fat
– 1/2 cup low-sodium soy sauce
– 1/4 cup rice vinegar
– 3 tbsp honey
– 2 tbsp toasted sesame oil
– 4 cloves garlic, finely minced
– 2-inch piece fresh ginger, peeled and grated
– 1 tbsp cornstarch
– 2 tbsp cold water
– 2 tbsp avocado oil
– 1 tsp freshly ground black pepper
– 1/2 tsp kosher salt
– 1/4 cup thinly sliced scallions, for garnish
– 1 tbsp toasted sesame seeds, for garnish
Instructions
1. Pat the beef chuck roast completely dry with paper towels to ensure proper browning.
2. Season all sides of the roast evenly with kosher salt and freshly ground black pepper.
3. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast on all sides until deeply browned, about 4-5 minutes per side, developing a flavorful fond.
5. Remove the roast to a plate and reduce heat to medium.
6. In the same pot, combine low-sodium soy sauce, rice vinegar, honey, toasted sesame oil, finely minced garlic, and grated ginger, scraping up the browned bits.
7. Return the seared roast to the pot, nestling it into the sauce.
8. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
9. Transfer the covered pot to a preheated 325°F oven and roast for 2 hours, basting the meat with the sauce every 30 minutes.
10. Check for doneness by inserting a fork; the meat should pull apart easily with no resistance.
11. Transfer the cooked roast to a cutting board, tent loosely with foil, and let rest for 15 minutes to redistribute juices.
12. While the roast rests, place the Dutch oven with the sauce over medium heat on the stovetop.
13. In a small bowl, whisk cornstarch with cold water until completely smooth to create a slurry.
14. Whisk the slurry into the simmering sauce and cook for 2-3 minutes until thickened to a glossy, coating consistency.
15. Slice the rested roast against the grain into 1/2-inch thick pieces.
16. Arrange the sliced beef on a platter and spoon the thickened ginger-soy sauce over the top.
17. Garnish with thinly sliced scallions and toasted sesame seeds before serving.
Hearty slices of this roast boast a caramelized crust giving way to succulent, fork-tender meat infused with ginger’s zing and soy’s savory depth. The reduced sauce clings beautifully to each slice, creating a glossy, flavor-packed glaze. For a complete meal, serve over jasmine rice with steamed bok choy to soak up every drop of the rich sauce.
Smoky Paprika and Garlic Beef Roast
Holiday gatherings demand showstopping mains that deliver big flavor with minimal fuss. This smoky paprika and garlic beef roast transforms a simple cut into a deeply aromatic centerpiece. It’s the kind of hands-off recipe that lets you enjoy the party.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (4-pound) beef chuck roast
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon smoked paprika
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black pepper
– 6 garlic cloves, minced
– 1 large yellow onion, thinly sliced
– 2 cups beef stock
– 1 tablespoon tomato paste
– 2 sprigs fresh rosemary
– 2 tablespoons unsalted butter, chilled
Instructions
1. Pat the 4-pound beef chuck roast completely dry with paper towels.
2. Rub the roast evenly with 2 tablespoons of extra-virgin olive oil.
3. Combine 1 tablespoon of smoked paprika, 2 teaspoons of kosher salt, and 1 teaspoon of freshly cracked black pepper in a small bowl.
4. Massage the spice mixture thoroughly over the entire surface of the roast.
5. Preheat a large Dutch oven over medium-high heat for 3 minutes until very hot.
6. Sear the roast for 4-5 minutes per side until a deep brown crust forms. (Tip: Do not move the roast during searing to ensure proper caramelization.)
7. Transfer the seared roast to a plate.
8. Reduce the heat to medium and add the thinly sliced large yellow onion to the Dutch oven.
9. Sauté the onion for 5 minutes until softened and beginning to brown.
10. Add the 6 minced garlic cloves and cook for 1 minute until fragrant.
11. Stir in 1 tablespoon of tomato paste and cook for 1 minute to deepen its flavor.
12. Pour in 2 cups of beef stock, scraping the bottom of the pot to incorporate any browned bits.
13. Return the seared roast and any accumulated juices to the Dutch oven.
14. Add the 2 sprigs of fresh rosemary, submerging them in the liquid.
15. Bring the liquid to a gentle simmer.
16. Cover the Dutch oven tightly with its lid and transfer it to a preheated 325°F oven.
17. Roast for 2 hours and 30 minutes, or until the beef is fork-tender. (Tip: Baste the roast with the cooking liquid every 45 minutes to keep it moist.)
18. Carefully transfer the cooked roast to a cutting board and tent it loosely with foil.
19. Skim any excess fat from the surface of the cooking liquid in the Dutch oven.
20. Bring the liquid to a simmer over medium heat on the stovetop.
21. Whisk in 2 tablespoons of chilled unsalted butter, one tablespoon at a time, until fully incorporated and the sauce is slightly thickened. (Tip: Adding cold butter off the heat creates a glossy, emulsified sauce.)
22. Slice the rested roast against the grain and serve with the pan sauce.
Succulent, pull-apart tender meat is infused with the deep warmth of smoked paprika and roasted garlic. The rich, glossy pan sauce clings to each slice, balancing the savory depth with a subtle acidity. For a stunning presentation, serve it sliced over creamy polenta or alongside crispy roasted fingerling potatoes.
Slow Cooker Beef Roast with Root Vegetables
Browning this beef roast before slow cooking creates a rich, caramelized crust that infuses the entire dish with deep flavor. This hands-off method yields fall-apart tender meat and perfectly cooked root vegetables with minimal effort. Set it in the morning for a comforting dinner ready when you are.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 lb beef chuck roast, trimmed of excess fat
– 2 tbsp extra virgin olive oil
– 1 tbsp kosher salt
– 1 tsp freshly cracked black pepper
– 1 tbsp all-purpose flour
– 1 large yellow onion, cut into 1-inch wedges
– 4 cloves garlic, smashed
– 1 lb Yukon Gold potatoes, cut into 2-inch chunks
– 1 lb carrots, peeled and cut into 2-inch pieces
– 1 lb parsnips, peeled and cut into 2-inch pieces
– 2 cups low-sodium beef broth
– 2 tbsp tomato paste
– 2 sprigs fresh rosemary
– 3 sprigs fresh thyme
Instructions
1. Pat the 3 lb beef chuck roast completely dry with paper towels.
2. Season all sides of the roast evenly with 1 tbsp kosher salt and 1 tsp freshly cracked black pepper.
3. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the seasoned roast for 4-5 minutes per side until a deep brown crust forms.
5. Transfer the seared roast to the insert of a 6-quart slow cooker.
6. Sprinkle 1 tbsp all-purpose flour over the hot fat remaining in the skillet and cook for 1 minute, stirring constantly to form a roux.
7. Whisk in 2 cups low-sodium beef broth and 2 tbsp tomato paste until fully incorporated and the mixture thickens slightly, about 2 minutes.
8. Pour the broth mixture into the slow cooker around the roast.
9. Add 1 large yellow onion (cut into 1-inch wedges), 4 smashed garlic cloves, 1 lb Yukon Gold potato chunks, 1 lb carrot pieces, and 1 lb parsnip pieces to the slow cooker.
10. Submerge 2 sprigs fresh rosemary and 3 sprigs fresh thyme into the liquid.
11. Cover and cook on LOW for 8 hours, or until the beef shreds easily with a fork.
12. Using two forks, shred the beef directly in the slow cooker, discarding any large pieces of fat or herb stems.
13. Skim excess fat from the surface of the cooking liquid with a spoon.
14. Let the dish rest, uncovered, for 15 minutes before serving to allow the flavors to meld.
This roast yields incredibly tender, shreddable beef that absorbs the savory, herb-infused braising liquid. The root vegetables become meltingly soft while retaining their structural integrity. Try serving the shredded beef and vegetables over creamy polenta or with crusty bread to soak up the rich jus.
Creamy Mushroom and Thyme Beef Roast
Nothing beats a comforting roast on a chilly evening, especially one that fills your kitchen with the earthy aroma of mushrooms and herbs. This Creamy Mushroom and Thyme Beef Roast is a straightforward, one-pan wonder that delivers rich flavor with minimal fuss. It’s the kind of hearty meal that feels special yet is simple enough for a weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 pounds beef chuck roast, trimmed of excess fat
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 pound cremini mushrooms, sliced
– 2 cups beef stock
– 1 cup heavy cream
– 3 sprigs fresh thyme
– 1 tablespoon Dijon mustard
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Season the beef chuck roast on all sides with kosher salt and freshly ground black pepper.
3. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
4. Sear the roast for 4-5 minutes per side until deeply browned, creating a flavorful fond.
5. Transfer the seared roast to a plate and set aside.
6. Reduce the heat to medium and add the finely diced yellow onion to the Dutch oven.
7. Sauté the onion for 5-7 minutes until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the sliced cremini mushrooms and cook for 8-10 minutes until they release their liquid and brown.
10. Pour in the beef stock, using a wooden spoon to scrape up any browned bits from the bottom.
11. Whisk in the Dijon mustard until fully incorporated.
12. Return the seared roast to the Dutch oven, nestling it into the liquid and vegetables.
13. Add the fresh thyme sprigs, submerging them in the liquid.
14. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
15. Roast for 2 hours, or until the beef is fork-tender and easily shreds.
16. Carefully remove the Dutch oven from the oven and transfer the roast to a cutting board.
17. Place the Dutch oven back on the stovetop over medium heat.
18. Stir in the heavy cream and simmer the sauce for 5-7 minutes until slightly thickened.
19. Shred the beef using two forks, discarding any large pieces of fat or thyme stems.
20. Return the shredded beef to the sauce, stirring to coat evenly.
21. Simmer for an additional 2-3 minutes to allow the flavors to meld.
Generously spoon the creamy mushroom and thyme beef over mashed potatoes or polenta for a complete meal. The beef becomes meltingly tender, while the sauce offers a velvety texture with deep umami notes from the mushrooms and stock. For a fresh contrast, garnish with a sprinkle of chopped parsley or serve alongside a crisp green salad.
BBQ Pulled Beef Roast Sandwich Filling
Whip up this smoky, tender BBQ pulled beef roast sandwich filling that transforms a simple roast into a crowd-pleasing meal. Perfect for game days or casual gatherings, it requires minimal hands-on work for maximum flavor payoff. The slow-cooked beef shreds effortlessly and absorbs the rich barbecue sauce beautifully.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 4 lb beef chuck roast, trimmed of excess fat
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 1/4 cup Worcestershire sauce
– 1/4 cup dark brown sugar, packed
– 2 tbsp smoked paprika
– 1 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 cup beef broth
– 8 brioche buns, split and toasted
Instructions
1. Preheat oven to 300°F.
2. Pat beef chuck roast dry with paper towels and season all sides with kosher salt and freshly ground black pepper.
3. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear beef roast for 4-5 minutes per side until deeply browned, developing a flavorful crust.
5. Transfer seared roast to a plate and reduce heat to medium.
6. Add finely diced yellow onion to the Dutch oven and sauté for 5 minutes until translucent.
7. Add minced garlic cloves and cook for 1 minute until fragrant.
8. Whisk together ketchup, apple cider vinegar, Worcestershire sauce, dark brown sugar, smoked paprika, chili powder, and ground cumin in a medium bowl.
9. Pour barbecue sauce mixture and beef broth into the Dutch oven, scraping up any browned bits from the bottom.
10. Return seared beef roast to the Dutch oven, spooning sauce over the top to coat completely.
11. Cover with a tight-fitting lid and transfer to the preheated oven.
12. Braise for 7-8 hours until the beef shreds easily with two forks, checking for doneness at the 7-hour mark.
13. Remove Dutch oven from oven and transfer beef to a cutting board, reserving cooking liquid.
14. Shred beef using two forks, discarding any large pieces of fat.
15. Return shredded beef to the Dutch oven with cooking liquid and stir to combine.
16. Simmer over medium-low heat for 15 minutes until the sauce thickens and clings to the beef.
17. Toast split brioche buns under a broiler for 1-2 minutes until golden brown.
18. Spoon generous portions of BBQ pulled beef onto toasted brioche buns.
Achieving the perfect texture requires patience during the braising process—the beef should pull apart with minimal resistance. The finished filling boasts a complex flavor profile with smoky paprika notes balanced by the tang of apple cider vinegar and sweetness from dark brown sugar. For a creative twist, serve the pulled beef over crispy potato wedges or stuff it into bell peppers before baking.
Slow Cooker Bourbon Glazed Beef Roast
Rustle up a comforting, hands-off dinner that’s perfect for busy weeknights or relaxed gatherings. This roast transforms in the slow cooker, developing deep, savory flavors with a sweet and smoky bourbon glaze. Minimal prep yields maximum reward.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 1 (3-pound) boneless beef chuck roast
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– ½ cup bourbon
– ¼ cup pure maple syrup
– ¼ cup low-sodium soy sauce
– 2 tablespoons tomato paste
– 1 tablespoon Dijon mustard
– 1 tablespoon Worcestershire sauce
– 2 teaspoons smoked paprika
– 1 tablespoon cornstarch
– 2 tablespoons cold water
Instructions
1. Pat the 3-pound boneless beef chuck roast completely dry with paper towels.
2. Season all sides of the roast evenly with 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the seasoned roast for 4-5 minutes per side until a deep brown crust forms.
5. Transfer the seared roast to the insert of a 6-quart slow cooker.
6. Add 1 thinly sliced large yellow onion and 4 minced cloves of garlic to the same skillet.
7. Sauté the aromatics for 3-4 minutes over medium heat until softened and fragrant.
8. Pour ½ cup bourbon into the skillet to deglaze, scraping up any browned bits from the bottom.
9. Simmer the bourbon for 1 minute to cook off the raw alcohol.
10. Whisk in ¼ cup pure maple syrup, ¼ cup low-sodium soy sauce, 2 tablespoons tomato paste, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, and 2 teaspoons smoked paprika until fully combined.
11. Pour the prepared bourbon glaze mixture over the roast in the slow cooker.
12. Cover and cook on LOW for 8 hours, until the beef is fork-tender.
13. Carefully transfer the cooked roast to a cutting board and tent loosely with foil.
14. Skim excess fat from the surface of the cooking liquid in the slow cooker insert.
15. In a small bowl, create a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
16. Whisk the cornstarch slurry into the cooking liquid in the slow cooker.
17. Cover and cook the sauce on HIGH for 15-20 minutes, until thickened to a gravy-like consistency.
18. Slice the rested roast against the grain and serve with the thickened bourbon glaze spooned over the top.
Velvety and succulent, the beef shreds effortlessly with a fork, enveloped in a glossy, complex glaze. The sauce balances sweet maple and smoky bourbon with savory soy and umami-rich tomato paste. For a creative twist, shred the meat and pile it onto toasted brioche buns for exceptional sandwiches.
Jamaican Jerk-Spiced Beef Roast
Gather around for a bold, aromatic Jamaican Jerk-Spiced Beef Roast that transforms a classic cut with fiery, complex flavors. This recipe delivers a deeply caramelized crust and tender interior, perfect for a festive centerpiece. Let’s get straight to the essentials for a standout meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 lb beef chuck roast, trimmed of excess fat
– 2 tbsp extra-virgin olive oil
– 1 cup low-sodium beef broth
– 2 tbsp Jamaican jerk seasoning blend
– 1 tbsp dark brown sugar
– 1 tbsp freshly squeezed lime juice
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 medium yellow onions, thinly sliced
– 4 garlic cloves, minced
– 1 Scotch bonnet pepper, seeded and finely chopped (wear gloves)
– 1 tbsp fresh thyme leaves
Instructions
1. Preheat the oven to 325°F.
2. Pat the beef chuck roast dry with paper towels to ensure a proper sear.
3. Rub the roast evenly with kosher salt and freshly ground black pepper.
4. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Sear the roast on all sides until deeply browned, 4-5 minutes per side.
6. Transfer the roast to a plate; reduce heat to medium.
7. Add thinly sliced yellow onions to the Dutch oven; cook until softened and lightly caramelized, 6-8 minutes, stirring occasionally.
8. Stir in minced garlic, finely chopped Scotch bonnet pepper, and fresh thyme leaves; cook until fragrant, 1 minute.
9. Whisk together Jamaican jerk seasoning blend, dark brown sugar, freshly squeezed lime juice, and low-sodium beef broth in a bowl.
10. Pour the broth mixture into the Dutch oven, scraping up any browned bits from the bottom.
11. Return the seared roast to the Dutch oven, nestling it into the liquid and onions.
12. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
13. Braise the roast until fork-tender, about 2 hours 30 minutes, basting with the juices halfway through.
14. Remove the roast from the oven and let it rest, uncovered, for 15 minutes before slicing against the grain.
15. Serve the sliced roast with the reduced cooking liquid and onions spooned over the top.
Rely on this roast for a succulent texture that melts with each bite, infused with a smoky, spicy kick from the jerk seasoning. The caramelized onions and rich braising liquid add a sweet, savory depth, making it ideal for pairing with coconut rice or stuffed into warm flatbreads for a handheld feast.
Slow Cooker French Dip Beef Roast
Lazy Sundays call for effortless comfort food that practically cooks itself. This slow cooker French dip transforms a humble beef roast into tender, shreddable perfection with minimal hands-on work. Just set it and forget it for a deeply savory, au jus-drenched sandwich centerpiece.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 (3-4 lb) beef chuck roast, trimmed of excess fat
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, smashed and minced
– 2 cups low-sodium beef broth
– 1/2 cup dry red wine (such as Cabernet Sauvignon)
– 2 tbsp Worcestershire sauce
– 1 tbsp fresh thyme leaves
– 2 tsp kosher salt
– 1 tsp freshly cracked black pepper
– 8 French bread rolls, split
– 8 slices provolone cheese
Instructions
1. Pat the beef chuck roast completely dry with paper towels to ensure a proper sear.
2. Season all sides of the roast evenly with kosher salt and freshly cracked black pepper.
3. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast for 4-5 minutes per side until a deep brown crust forms, resisting the urge to move it prematurely.
5. Transfer the seared roast to the insert of a 6-quart slow cooker.
6. Add thinly sliced yellow onion and minced garlic cloves to the same skillet, cooking for 3-4 minutes until softened and fragrant.
7. Deglaze the skillet with dry red wine, scraping up all browned bits from the bottom, and simmer for 1 minute.
8. Pour the onion-wine mixture over the roast in the slow cooker.
9. Add low-sodium beef broth, Worcestershire sauce, and fresh thyme leaves to the slow cooker.
10. Cover and cook on LOW heat for 8 hours until the beef shreds easily with a fork.
11. Carefully transfer the roast to a cutting board and shred it using two forks, discarding any large fat pieces.
12. Strain the cooking liquid through a fine-mesh sieve into a saucepan, skimming off excess fat with a spoon.
13. Bring the strained au jus to a simmer over medium heat and reduce by one-third, about 10 minutes.
14. Toast split French bread rolls under a broiler for 1-2 minutes until lightly golden.
15. Pile shredded beef onto the bottom halves of the toasted rolls.
16. Top each sandwich with a slice of provolone cheese and return to the broiler for 30-45 seconds until melted and bubbly.
17. Cover with the top halves of the rolls and serve immediately with individual bowls of the hot au jus for dipping.
What emerges is beef so tender it falls apart at the touch, infused with the deep, aromatic notes of thyme and red wine. The provolone melts into the crevices of the shredded meat, creating a creamy contrast to the crisp, toasted roll. For a gourmet twist, serve the au jus in small ramekins alongside cornichons and whole-grain mustard for dipping and spreading.
Balsamic Fig Slow Cooker Beef Roast
Savor the deep, complex flavors of tender beef roast infused with sweet figs and tangy balsamic vinegar. This slow-cooked masterpiece transforms simple ingredients into an elegant meal with minimal effort. Perfect for gatherings or cozy weeknights, it delivers restaurant-quality results from your countertop.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lb beef chuck roast, trimmed of excess fat
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 cup dried Black Mission figs, stems removed and halved
– ½ cup balsamic vinegar
– 1 cup beef bone broth
– 2 tbsp fresh rosemary leaves, finely chopped
– 1 tbsp unsalted butter, cold
Instructions
1. Pat the beef chuck roast completely dry with paper towels to ensure proper browning.
2. Season all sides of the roast evenly with kosher salt and freshly cracked black pepper.
3. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast for 4–5 minutes per side until a deep brown crust forms, turning with tongs.
5. Transfer the seared roast to a 6-quart slow cooker insert.
6. In the same skillet, reduce heat to medium and add thinly sliced yellow onion; sauté for 5 minutes until translucent.
7. Add minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Deglaze the skillet with balsamic vinegar, scraping up any browned bits with a wooden spoon.
9. Pour the onion-balsamic mixture over the roast in the slow cooker.
10. Arrange halved dried Black Mission figs around the roast.
11. Pour beef bone broth into the slow cooker, ensuring it covers the bottom third of the roast.
12. Sprinkle finely chopped fresh rosemary leaves evenly over the ingredients.
13. Cover and cook on LOW heat for 8 hours until the beef shreds easily with a fork.
14. Transfer the roast to a cutting board and tent loosely with foil to rest for 10 minutes.
15. Skim excess fat from the cooking liquid in the slow cooker using a spoon.
16. Whisk cold unsalted butter into the reduced sauce until emulsified and glossy.
17. Shred the beef with two forks or slice against the grain into ½-inch thick pieces.
18. Serve the beef and figs drizzled generously with the balsamic-fig sauce.
Velvety and fork-tender, the beef melts with rich umami notes balanced by the figs’ caramelized sweetness. The reduced balsamic sauce adds a luxurious, tangy glaze that clings beautifully to each slice. For a stunning presentation, serve over creamy polenta or alongside roasted root vegetables to soak up every drop of the complex sauce.
Slow Cooker Beef Roast with Red Pepper Jelly Glaze
Just when you need a comforting meal without the fuss, this slow cooker beef roast delivers. Juicy, tender beef gets a sweet-spicy kick from a red pepper jelly glaze that caramelizes beautifully. It’s a set-it-and-forget-it dinner that feels special with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 1 (3-pound) beef chuck roast, trimmed of excess fat
– 1 tablespoon kosher salt
– 1 teaspoon freshly ground black pepper
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 cup beef bone broth
– 1/2 cup red pepper jelly
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 2 sprigs fresh thyme
– 1 tablespoon cornstarch
– 2 tablespoons cold water
Instructions
1. Pat the beef chuck roast dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the roast for 4–5 minutes per side until deeply browned, developing a flavorful crust.
4. Transfer the seared roast to a 6-quart slow cooker insert.
5. In the same skillet, reduce heat to medium and add thinly sliced yellow onion. Sauté for 5 minutes until softened.
6. Add minced garlic cloves and cook for 1 minute until fragrant.
7. Pour in beef bone broth to deglaze the skillet, scraping up any browned bits with a wooden spoon.
8. Stir in red pepper jelly, apple cider vinegar, Worcestershire sauce, and smoked paprika until the jelly melts.
9. Pour this mixture over the roast in the slow cooker. Add fresh thyme sprigs.
10. Cover and cook on LOW for 8 hours until the beef is fork-tender.
11. Carefully transfer the roast to a cutting board and tent loosely with foil to rest for 15 minutes.
12. Strain the cooking liquid into a saucepan, discarding solids. Skim excess fat from the surface.
13. In a small bowl, whisk cornstarch with cold water until smooth to create a slurry.
14. Bring the strained liquid to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 3–4 minutes until the glaze thickens to a coating consistency.
15. Slice the rested beef against the grain and serve drizzled with the warm glaze.
Slowly cooked beef becomes meltingly tender, shredding easily with a fork. The glaze adds a glossy, sticky-sweet finish with a subtle heat from the red pepper jelly. Serve over creamy mashed potatoes or shred for hearty sandwiches with crusty rolls.
Coconut Curry Slow Cooker Beef Roast
Unwind with minimal effort for maximum flavor—this coconut curry slow cooker beef roast transforms tough cuts into tender perfection. Using a slow cooker means you can set it and forget it, letting the spices meld into the beef and vegetables. It’s the ideal solution for busy days when you crave something deeply satisfying without the fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 pounds chuck roast, trimmed and cut into 2-inch cubes
– 1 tablespoon clarified butter
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tablespoons red curry paste
– 1 tablespoon freshly grated ginger
– 1 can (13.5 ounces) full-fat coconut milk
– 1 cup beef broth
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 2 large carrots, peeled and cut into 1-inch pieces
– 1 red bell pepper, seeded and cut into 1-inch strips
– 1 tablespoon freshly squeezed lime juice
– ¼ cup fresh cilantro leaves, roughly chopped
– Cooked jasmine rice, for serving
Instructions
1. Pat the chuck roast cubes dry with paper towels to ensure a proper sear.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef cubes in a single layer, turning to brown all sides, approximately 3–4 minutes per side; work in batches to avoid overcrowding.
4. Transfer the seared beef to the slow cooker insert.
5. In the same skillet, reduce heat to medium and sauté the diced onion until translucent, about 5 minutes.
6. Add the minced garlic, red curry paste, and grated ginger; cook for 1 minute until fragrant.
7. Pour in the coconut milk and beef broth, scraping up any browned bits from the skillet with a wooden spoon.
8. Stir in the fish sauce and brown sugar until fully dissolved.
9. Pour the liquid mixture over the beef in the slow cooker.
10. Add the carrot pieces and bell pepper strips to the slow cooker, submerging them in the liquid.
11. Cover and cook on low heat for 8 hours, until the beef shreds easily with a fork.
12. Stir in the freshly squeezed lime juice and chopped cilantro just before serving.
13. Serve the curry hot over cooked jasmine rice.
This roast emerges fork-tender, with the beef absorbing the rich, aromatic curry flavors. The coconut milk lends a creamy texture that balances the heat from the curry paste, while the lime juice adds a bright finish. Try serving it over cauliflower rice for a low-carb alternative, or garnish with extra cilantro and a sprinkle of toasted coconut flakes for added crunch.
Summary
Looking for cozy comfort? These 20 slow cooker beef roast recipes are your ticket to easy, hearty meals. From classic pot roasts to creative twists, there’s something for every craving. Pick your favorite, give it a try, and let us know how it turned out in the comments below! Don’t forget to share this roundup on Pinterest to spread the comfort.
