Type what you have

Ingredients

• ✓ beef chuck roast
• water
• beef bouillon
• onion
• tomato sauce
• pearl barley
• salt
• pepper

Instructions

1. 1 In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
2. 2 Cover, and cook on Low for 5 hours.

By RUSTEE

Ingredients

• ✓ beef chuck roast
• taco seasoning
• onion
• seasoned salt

Instructions

1. 1 Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
2. 2 Cook on Low 8 to 10 hours.
3. 3 Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

By girlcabbie

Ingredients

• ✓ beef chuck roast
• taco seasoning mix
• green salsa
• beef broth

Instructions

1. 1 Lay beef chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle taco seasoning mix over beef. Pour green salsa over the top, followed by broth.
2. 2 Cook on Low for 4 hours. Add more broth if needed. Remove beef from the slow cooker and shred with 2 forks. Return shredded beef to the slow cooker; mix with liquid. Serve hot.

By Mary McCarthy Maslowski

Ingredients

• ✓ beef chuck roast
• olive oil
• worcestershire sauce
• lime
• tomato
• sweet onion
• green bell pepper
• garlic
• jalapeno pepper
• beef broth
• oregano
• cumin
• chili powder
• salt
• black pepper

Instructions

1. 1 Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
2. 2 Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
3. 3 Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

By FireGuysWife

Ingredients

• ✓ beef chuck roast
• salsa
• onion
• green chile
• garlic
• chili powder
• cumin
• oregano

Instructions

1. 1 Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. 2 Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. 3 Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

By KMFLOWERS

Ingredients

• ✓ beef chuck roast
• salt
• black pepper
• grapeseed oil
• onion
• garlic
• beef broth
• guajillo red chile cooking sauce
• bay leaf

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
3. 3 Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
4. 4 Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over beef. Pour in enough of remaining broth to cover beef. Add bay leaves and bring to a gentle simmer.
5. 5 Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
6. 6 Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

By Baking Nana

Ingredients

• ✓ beef chuck roast
• onion
• bay leaf
• black pepper
• garlic powder
• white vinegar
• tomato sauce
• chili powder
• salt

Instructions

1. 1 Place roast, onion, bay leaves, black pepper, garlic powder, and vinegar in a slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
2. 2 Remove meat from the slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

By lizbot1

Ingredients

• ✓ beef chuck roast
• tomato
• chile de arbol pepper
• garlic
• vegetable oil
• salt
• pepper
• tomato bouillon

Instructions

1. 1 Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
2. 2 Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
3. 3 Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

By Rosa Isel

Ingredients

• ✓ beef chuck roast
• vegetable oil
• vinegar
• lime juice
• cumin
• chili powder
• garlic
• beef stock
• salt

Instructions

1. 1 Whisk vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic together in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
2. 2 Remove bag with beef from refrigerator; bring to room temperature, about 20 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Transfer beef and marinade to a large baking dish. Add beef stock; cover dish with aluminum foil.
5. 5 Bake in the preheated oven until beef is very tender, about 2 1/2 hours. Rest 10 minutes; shred with 2 forks. Drain and discard about 80% of liquid from beef; season with salt.

By CINDYLU35

Ingredients

• ✓ beef chuck roast
• salt
• black pepper
• olive oil
• green chile pepper
• onion
• hot sauce
• taco seasoning
• chili powder
• cayenne pepper
• garlic powder

Instructions

1. 1 Season chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add roast. Cook until entirely browned, 2 to 3 minutes per side; transfer to a slow cooker.
2. 2 Sprinkle diced chile pepper, onion, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over roast.
3. 3 Cook on Low until roast is fall-apart tender, 8 to 10 hours.

By shasty

Ingredients

• ✓ beef chuck roast
• yellow onion
• tomato
• beef broth
• coffee
• green chile
• jalapeno pepper
• garlic
• chili powder
• cumin
• salt
• black pepper

Instructions

1. 1 Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
2. 2 Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
3. 3 Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
4. 4 Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

By rknotthere

Ingredients

• ✓ beef chuck roast
• salt
• black pepper
• vegetable oil
• beef broth
• apple cider vinegar
• lime juice
• chipotle pepper
• adobo sauce
• garlic
• cumin
• oregano
• clove
• bay leaf

Instructions

1. 1 Season beef chunks with salt and black pepper on all sides.
2. 2 Heat oil in a large skillet over medium-high heat. Add beef in batches; cook and stir until browned, 4 to 5 minutes per batch. Transfer beef to a slow cooker.
3. 3 Combine broth, vinegar, lime juice, chipotles, garlic, cumin, oregano, and cloves in a bowl; season with salt and black pepper. Pour over beef in the slow cooker; stir in bay leaves.
4. 4 Cover the slow cooker; cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Transfer beef to a cutting board; shred using two forks.
5. 5 Return beef to the slow cooker; stir to coat with sauce. Set aside to marinate before serving, at least 10 minutes.

By Jack Grigsby III

Ingredients

• ✓ beef chuck roast
• water
• beef broth
• red wine vinegar
• chili powder
• cumin
• onion
• green chile pepper
• flour
• monterey jack cheese
• sour cream
• oil
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Cook beef: Place beef roast in a large saucepan; pour in water. Cover with a tight-fitting lid and simmer on low for 30 minutes. Increase heat to medium-high and brown beef on all sides. Once water has evaporated, add broth, vinegar, chili powder, and cumin. Cover tightly and reduce heat to low. Simmer until beef falls apart when lifted, 1 1/2 to 2 hours. Use 2 forks or your fingers to shred beef in the pan; allow to cool to room temperature.
2. 2 Make sauce: Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until just soft, not browned. Mix in green chilies and flour. Stir constantly for 2 minutes to cook the flour taste out. Stir in Monterey Jack cheese and sour cream. Reduce heat to low and simmer for 10 minutes, stirring often, until cheese is melted and incorporated. Set sauce aside to cool.
3. 3 Prepare tortillas: Heat oil in a separate large skillet over medium-high heat. Use tongs to dip tortillas, one at a time, into hot oil until crisp, about 30 seconds per side. Drain on a paper towel-lined plate.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Spread 1/4 cup sauce down the center of a tortilla. Top with about 1/4 cup shredded beef. Roll up and place seam-side down in an 8x11-inch baking dish. Repeat with remaining tortillas, sauce, and beef. Sprinkle Monterey Jack cheese over rolled tortillas.
6. 6 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

By Christy Campbell

Ingredients

• ✓ beef chuck roast
• guajillo chili
• cumin seed
• clove
• water
• ancho chile powder
• onion
• garlic
• oregano
• thyme
• apple cider vinegar
• lime juice
• bay leaf

Instructions

1. 1 Heat a heavy skillet over medium heat. Place dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and chiles have puffed, about 5 minutes. Set chiles aside to cool for a moment. Meanwhile, toast cumin and cloves in the hot skillet until cumin seeds begin to pop; remove from the pan and set aside. Remove and discard stems, seeds, and veins of chiles, and place into a small bowl. Pour boiling water over top, and cover. Let chiles soak for 1 hour.
2. 2 Grind toasted cumin and cloves into a powder, and place into a blender. Add ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove chiles from soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
3. 3 Place beef roast into a mixing bowl, and pour the guajillo chile paste over top. Coat beef on all sides with paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Transfer beef and marinade to a roasting pan, and arrange bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until beef is very tender and easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

By Patrick Selley

Ingredients

• ✓ beef chuck roast
• canola oil
• tomato
• water
• onion
• jalapeno pepper
• cilantro
• garlic
• cumin
• salt
• black pepper
• lime
• monterey jack cheese
• flour tortilla

Instructions

1. 1 Heat oil in a large Dutch oven or pot over medium heat. Add beef and saute, working in batches if needed, until browned, 5 to 7 minutes.
2. 2 Add tomatoes, water, onion, jalapenos, 1/2 cup cilantro, garlic, cumin, salt, and pepper; bring to a boil. Lower heat to a simmer and cook until meat is tender, about 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
4. 4 Remove beef from the pot, shred with 2 forks, and toss with remaining cilantro, lime juice, and more salt and pepper.
5. 5 Take each tortilla and place 2 tablespoons of the shredded beef and some Monterey Jack cheese into it. Roll tightly and place on the prepared cookie sheet.
6. 6 Bake in the preheated oven until flautas are golden and crisp, about 15 minutes, turning once halfway through. Remove from the oven and cut in half before serving.

By TJ Lombard

Ingredients

• ✓ beef chuck roast
• beef broth
• tomato
• onion
• bay leaf
• serrano chile pepper
• lime
• white vinegar
• oregano
• salt
• black pepper
• refried bean
• tortilla
• lettuce
• tomato
• sour cream
• salsa

Instructions

1. 1 Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
2. 2 Remove roast from pot and shred meat with 2 forks.
3. 3 To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.

By Yoly

Ingredients

• ✓ beef chuck roast
• california chile pepper
• pasilla chile
• guajillo chile
• ancho chile
• red chile pod
• water
• garlic
• onion
• black pepper
• oregano
• cumin
• cinnamon
• onion
• bay leaf
• salt

Instructions

1. 1 Place dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
2. 2 Pour chile mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
3. 3 Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour chile sauce on top.
4. 4 Cook on High until beef is tender enough to shred with a fork, about 5 hours.
5. 5 Remove beef from sauce. Continue cooking sauce until reduced, 35 to 45 minutes. Return beef to sauce and season with salt.

By Michael Naumann

Ingredients

• ✓ beef chuck roast
• bay leaf
• onion
• chicken broth
• clove
• salt
• garlic powder
• black pepper
• oregano
• cayenne pepper
• serrano pepper
• cumin
• garlic
• lime juice
• apple cider
• adobo sauce
• chipotle pepper
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.
2. 2 Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
3. 3 Stir broth, onion, and bay leaves into the slow cooker.
4. 4 Cook on Low until beef shreds easily with a fork, 6 to 8 hours. Remove beef from slow cooker and shred beef using 2 forks. Return shredded beef to the slow cooker and stir to combine with sauce before serving.

By Dani_Dizzle

Ingredients

• ✓ beef chuck roast
• cilantro
• radish
• avocado
• corn tortilla
• lime juice
• bay leaf
• oregano
• brown sugar
• water
• olive oil
• black pepper
• cumin
• chili powder
• kosher salt
• adobo sauce
• chipotle pepper
• garlic
• onion
• tomato

Instructions

1. 1 Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, working in batches if needed. Cook, turning occasionally, until charred on all sides, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes.
2. 2 Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute.
3. 3 Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture.
4. 4 Heat oil in a Dutch oven over medium-high heat. Add beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer browned beef to a large plate.
5. 5 Pour water into the Dutch oven and scrape up any browned bits from the bottom of the pan. Stir in onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce heat to medium-low and bring to a simmer.
6. 6 Nestle beef back into pot and cover. Cook, stirring and re-nestling beef occasionally (about every 20 to 30 minutes), until beef is tender and pulls easily apart with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove bay leaves and discard.
7. 7 Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks.
8. 8 Return beef to the Dutch oven, add lime juice, and stir to combine.
9. 9 Serve in corn tortillas with avocado, radishes, and cilantro.

By Jasmine

Ingredients

• ✓ beef chuck roast
• queso asadero
• cilantro
• onion
• corn tortilla
• black pepper
• salt
• salt
• oregano
• marjoram
• thyme
• cumin
• cinnamon
• clove
• black pepper
• garlic
• white vinegar
• roma tomato
• olive oil
• ancho chile
• chile de arbol pepper
• guajillo chile pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Fill a pot with water; bring to a boil. Add guajillo, arbol, and ancho chile peppers; boil for 5 minutes.
3. 3 Off heat, allow peppers to soak until cool. Drain; reserve ¼ cup cooking liquid.
4. 4 Meanwhile, rinse beef; pat dry with paper towels. Cut beef into chunks if desired; season with salt and black pepper.
5. 5 Heat oil in a Dutch oven over medium-high heat. Add beef; cook until browned on all sides, about 10 minutes. Remove from the heat.
6. 6 While the beef is searing, line a heavy cast-iron grill pan or griddle with aluminum foil; place over high heat. Arrange tomatoes in a single layer on foil; grill until tomato skins burned on all sides and begins to peel, 3 to 5 minutes.
7. 7 Place cooled chile peppers into a blender; add charred tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt. Pour in reserved ¼ cup cooking liquid; blend until smooth.
8. 8 Strain chile sauce through a mesh strainer; pour over browned beef in the Dutch oven, turning until completely covered with sauce. Cover the Dutch oven with a lid.
9. 9 Bake in the preheated oven, basting beef every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid; bake, uncovered, until birria is crispy on top, about 20 minutes more. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
10. 10 Transfer beef to a cutting board; strain off any fat from sauce. Shred beef with two forks; return it to the pot and stir with sauce to coat.
11. 11 Fill each tortilla with birria; top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides crispy and cheese is melted.
12. 12 Serve with extra sauce on the side for dipping.

By gem

Ingredients

• ✓ beef chuck roast
• lime
• cilantro
• guacamole
• sour cream
• salsa
• cheddar cheese
• lettuce
• refried bean
• tostada shell
• lime
• orange
• tomato
• beef stock
• garlic
• onion
• olive oil
• black pepper
• salt
• cumin
• coriander
• onion powder
• garlic powder
• oregano
• paprika
• chipotle chili powder

Instructions

1. 1 Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
2. 2 Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
3. 3 Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
4. 4 Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
5. 5 Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
6. 6 Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
7. 7 Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
8. 8 To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

By Bibi

Ingredients

• ✓ beef chuck roast
• cream of mushroom soup
• beef broth
• sherry
• onion soup mix

Instructions

1. 1 Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
2. 2 Cover and cook on Low until meat is tender, 8 to 9 hours.

By weezard1

Ingredients

• ✓ beef chuck roast
• garlic
• pepperoncini
• hoagie roll
• provolone cheese

Instructions

1. 1 Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2. 2 Cover, and cook on Low for 6 to 8 hours.
3. 3 When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches!

By COOKINGMAMAL

Ingredients

• ✓ beef chuck roast
• salt
• black pepper
• garlic powder
• onion
• balsamic vinegar

Instructions

1. 1 Season roast with salt, pepper, and garlic powder.
2. 2 Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
3. 3 Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
4. 4 Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

By Gina Izzy Shores

Ingredients

• ✓ beef chuck roast
• pepperoncini pepper
• salad dressing mix
• olive oil

Instructions

1. 1 Cut chuck roast into 5 pieces and place in a 1-gallon, resealable freezer bag.
2. 2 Drain pepperoncinis and reserve 1/4 cup of the liquid. Add peppers to the freezer bag.
3. 3 Whisk reserved liquid with Italian dressing mix and olive oil. Pour mixture over the beef and peppers. Tightly seal the bag and mix the contents until well combined. Lay flat in the freezer and freeze for up to one month.
4. 4 When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
5. 5 Empty bag into a slow cooker. Cook until meat is tender and shreds easily with a fork, on Low for 8 to 10 hours or on High for 4 to 6 hours.
6. 6 Remove meat and shred with a fork. Return meat to the pot and serve immediately.

By Allrecipes Editorial Team

Ingredients

• ✓ beef chuck roast
• butter
• pepperoncini pepper
• ranch dressing mix
• au jus mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place roast in a slow cooker. Form a pocket in the top of the roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
3. 3 Cook on Low for 8 hours.
4. 4 Serve and enjoy!

By Pokerman11

Ingredients

• ✓ beef chuck roast
• salad dressing mix
• water
• pepperoncini pepper
• hamburger bun

Instructions

1. 1 Place roast into a slow cooker and rub dressing mix over top. Pour water around roast. Cover and cook on High until meat is tender and can be easily pulled apart with a fork, 5 to 6 hours.
2. 2 Remove meat and shred with two forks. Return meat to the slow cooker; add pepperoncini and as much pepperoncini juice as you like for additional flavor. Cover and cook for 1 more hour.
3. 3 Serve on buns.

By Randi

Ingredients

• ✓ beef chuck roast
• cream of mushroom soup
• cream of mushroom soup
• chive
• potato
• carrot
• mushroom
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place chuck roast in a 9x13 inch baking dish with high sides. Roast for 1 hour in preheated oven. Spoon off any fat that has accumulated.
2. 2 Combine the 2 cans of mushroom soup and the chives in a large bowl. Remove roast from oven, and scatter the potatoes, carrots, and mushrooms around the roast. Pour the soup mixture over the meat and vegetables. Cover with aluminum foil.
3. 3 Return the baking dish to the oven to roast for 2 additional hours. Uncover, and sprinkle with the grated Cheddar cheese. Return to the oven until the cheese melts, about 5 minutes.

By MILLIE CROSS

Ingredients

• ✓ beef chuck roast
• soy sauce
• onion soup mix
• black pepper

Instructions

1. 1 Whisk soy sauce and soup mix together in a slow cooker until well combined. Place chuck roast into the cooker; pour in water until all but the top 1/2 inch of roast is covered. Sprinkle ground pepper over top. Cover and cook on Low until meat is tender, about 22 hours.

By GLASSWOMN9

Ingredients

• ✓ beef chuck roast
• vegetable oil
• onion
• salad dressing mix
• ranch dressing mix
• brown gravy mix
• beef broth

Instructions

1. 1 Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
2. 2 In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
3. 3 Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

By MamaShea