Slow Cooker Chuck Roast

Slow Cooker Chuck Roast (Serves 5-6)

Protein is the foundation of a good meal and one of my favorites is chuck roast. I like the concentration of flavors that develops from slow cooking a chuck roast alone with an onion and spices for 8 hours, so that is my go-to method for preparing one. Slow cooked chuck roast pulls apart easily to serve with my favorite vegetables – kale, broccoli, cauliflower, rutabagas, turnips, carrots, etc. Hmm. Speaking of slow cooker chuck roast, it’s 9 AM as I am writing this. I think I will start one for supper this evening. Here’s how I do it.

Prep time: 5 minutes
Cook time: 8 hours

Ingredient list:

2.5 pound chuck roast
1 sweet yellow onion
Ground coriander
Red chili powder
Garlic powder

Directions: Peel and cut onion into half-moon slices. Arrange across bottom of slow cooker. Prepare a spice rub with coriander, red chili powder, garlic powder, and salt. Season roast generously on all sides and lay on top of the onion. Pour in one cup of water. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8 hours. That’s it! The house smells great after a few hours and continues to smell great until after you pack the leftovers away in the refrigerator.

Note: My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but seems to be out of stock frequently. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

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8 Responses to “Slow Cooker Chuck Roast”

  1. Can you give a better idea of the amounts of spices necessary for the rub. I’m not the best at just eyeballing it yet…

    • Tom Denham says:

      A tablespoon of each one would probably work. It is hard to over do a spice rub. I rarely make a spice rub any more. Usually I just cover each side of the meat with each spice.

      • Just wanted to say this was out of this world good tonight!! Did as you do…just gave the whole roast a nice covering of each spice.

  2. Elizabeth says:

    Made this tonight and it was wonderful! Thanks for the simple yet delicious Whole30 recipe!

  3. michele b. says:

    Delicious and easy roast recipe! I’m sure this will become a go-to in my kitchen!

  4. Making this now. I tossed in a few chunks of carrot and rutabaga cubes to see how that works with this recipe.
    Thanks Tom!


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