Type what you have

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
• 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
• 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
• 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
• onion soup mix
• cranberry sauce
• butter
• all-purpose flour

Instructions

1. 1 Add onion soup mix to bottom of a slow cooker, then add roast; top with cranberry sauce.
2. 2 Cover and cook on Low for 8 hours.
3. 3 Transfer roast to a cutting board; set aside. Adjust the slow cooker to High.
4. 4 Whisk butter and flour together in a bowl; slowly whisk into cooking liquid in slow cooker. Serve gravy with roast.

By ATLANTAKIM

Ingredients

• ✓ beef chuck roast
• water
• ranch dressing mix
• salad dressing mix
• brown gravy mix

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, ranch dressing mix, Italian dressing mix, and brown gravy mix together in a bowl until smooth.
3. 3 Place the beef roast into a slow cooker; pour the dressing mix on top.
4. 4 Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

By Kerstin

Ingredients

• ✓ beef chuck roast
• garlic
• rosemary
• bay leaf
• water
• soy sauce

Instructions

1. 1 Place beef in a slow cooker; season with garlic and rosemary.
2. 2 Add bay leaves; pour in water and soy sauce. Cook on Low for 6 to 10 hours.

By Lori Anderson

Ingredients

• ✓ beef chuck roast
• olive oil
• yukon gold potato
• carrot
• flour
• beef broth
• tomato paste
• thyme
• green bean
• pea

Instructions

1. 1 Season the beef as desired.
2. 2 Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
3. 3 Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
4. 4 Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

By Campbell's Kitchen

Ingredients

• ✓ beef chuck roast
• worcestershire sauce
• steak seasoning
• olive oil
• beef bouillon
• coffee
• tomato sauce
• oregano

Instructions

1. 1 Rub chuck roast with 1 tablespoon Worcestershire sauce; sprinkle Montreal-style steak seasoning all over roast.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add roast; sear until browned, about 5 minutes per side. Transfer roast to a slow cooker.
3. 3 Dissolve bouillon cube in coffee; pour over roast. Pour tomato sauce over roast; season with oregano, and drizzle with remaining 2 teaspoons Worcestershire sauce. Cover slow cooker.
4. 4 Cook on Low until roast is tender, 8 to 10 hours.

By crancherry

Ingredients

• ✓ beef chuck roast
• water
• au jus mix
• onion soup mix
• hoagie roll
• mozzarella cheese

Instructions

1. 1 Combine water, au jus mix, and onion soup mix in a slow cooker. Add beef, cover slow cooker, and cook on High until tender, 5 hours.
2. 2 Shred beef with two forks; cover slow cooker and continue cooking on Low 1 to 2 hours more.
3. 3 Spoon beef mixture into hoagie buns; sprinkle with mozzarella cheese, then serve.

By Stephanie Muro

Ingredients

• ✓ beef chuck roast
• onion
• beef broth
• au jus mix
• salad dressing mix
• salt
• black pepper

Instructions

1. 1 Place chuck roast in a slow cooker; scatter onion quarters around roast. Pour beef broth over roast; sprinkle au jus mix, dressing mix, salt, and black pepper over roast.
2. 2 Cover cooker. Cook on Low until meat very tender, 6 to 8 hours.

By Allrecipes Member

Ingredients

• ✓ beef chuck roast
• beef broth
• butter
• pepperoncini pepper
• pepperoncini juice
• ranch dressing mix
• onion soup mix

Instructions

1. 1 Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
2. 2 Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By CRC

Ingredients

• ✓ beef chuck roast
• all-purpose flour
• salt
• black pepper
• vegetable oil
• red wine
• beef broth
• rutabaga
• onion
• carrot
• celery
• garlic
• bay leaf
• herbes de provence

Instructions

1. 1 Cut beef chuck roast into 3/4-inch pieces. Toss together beef, flour, and 1/4 teaspoon each salt and pepper in a bowl until coated. Heat oil in a large pot over medium-high heat. Add meat and cook until browned, about 5 minutes.
2. 2 Add red wine (if using) to pot and simmer until alcohol evaporates, 3 to 4 minutes. Stir in broth, rutabaga, onion, carrots, celery, garlic, bay leaves, herbes de Provence, and remaining salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until meat and vegetables are tender, 30 to 40 minutes. Discard bay leaves.

By dinehaus

Ingredients

• ✓ beef chuck roast
• vegetable oil
• tomato sauce
• cranberry sauce
• horseradish
• mustard powder
• apple cider vinegar
• red wine

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
2. 2 Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.

By The Ethical Cook

Ingredients

• ✓ beef chuck roast
• water
• apple juice concentrate
• soy sauce
• garlic
• onion soup mix
• baking potato
• carrot

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place beef in a roasting pan or large casserole dish; add about ½ inch of water. Stir in apple juice concentrate and soy sauce. Cut several small slits in roast; stuff with garlic. Season roast with onion soup mix. Cover the pan with aluminum foil or a lid.
3. 3 Cook in the preheated oven for 2 hours. Add potatoes and carrots. Cover the pan; continue cooking until roast is fork tender, about 2 hours more.

By PC Sharer

Ingredients

• ✓ beef chuck roast
• red potato
• baby carrot
• onion
• cream of celery soup
• beef stew seasoning mix
• onion soup mix

Instructions

1. 1 Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
2. 2 Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
3. 3 Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
4. 4 Cook on Low, 8 to 10 hours.
5. 5 Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
6. 6 Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
7. 7 Slice roast and serve alongside vegetables and gravy.

By Heather Dunn

Ingredients

• ✓ beef chuck roast
• salt
• black pepper
• golden mushroom soup
• mushroom
• cream of mushroom soup
• onion soup mix
• garlic

Instructions

1. 1 Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
2. 2 Cook on Low for 8 to 10 hours.

By htovey

Ingredients

• ✓ beef chuck roast
• seasoned salt
• onion
• cooking oil
• beef consomme
• worcestershire sauce
• butter
• burger bun
• provolone cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Season each side of the chuck roast with 1 teaspoon seasoning salt.
3. 3 Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
4. 4 Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side.
5. 5 Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices. Cover and cook on Low until the beef is very tender, 8 to 10 hours.
6. 6 Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
7. 7 Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
8. 8 Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.

By Bibi

Ingredients

• ✓ beef chuck roast
• cream of celery soup
• beef stew seasoning mix
• beef broth
• yellow onion
• baby bella mushroom
• red potato
• baby carrot

Instructions

1. 1 Combine soup and stew seasoning in a small bowl until a creamy paste forms.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add chuck roast; cook until juices start to render and outside is browned, about 5 minutes per side. Add soup paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close and lock the lid. Return cooker to high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Strain remaining liquid through a sieve into a separate bowl. Whisk liquid until well combined and emulsified, about 1 minute.
5. 5 Serve shredded roast on top of vegetables; pour gravy over top.

By Heather Dunn

Ingredients

• ✓ beef chuck roast
• celery
• onion
• green bell pepper
• ketchup
• water
• barbecue sauce
• cider vinegar
• hot pepper sauce
• chili powder
• salt
• pepper

Instructions

1. 1 In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper.
2. 2 Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours.
3. 3 Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.

By Patsy Snyder Hennessey

Ingredients

• ✓ beef chuck roast
• beef broth
• french onion soup
• water
• soy sauce
• worcestershire sauce
• bay leaf
• garlic
• rosemary

Instructions

1. 1 Combine chuck roast, beef broth, onion soup, water, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker; cover slow cooker.
2. 2 Cook on Low for 8 to 10 hours. Transfer beef to a cutting board; thinly slice.

By BONBUDGE

Ingredients

• ✓ beef chuck roast
• kosher salt
• black pepper
• flour
• olive oil
• beef broth
• ranch salad dressing seasoning mix
• butter
• pepperoncini

Instructions

1. 1 Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
2. 2 In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
3. 3 Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
4. 4 When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.

By Allrecipes Member

Ingredients

• ✓ beef chuck roast
• garlic salt
• black pepper
• worcestershire sauce
• soy sauce
• red wine vinegar
• onion soup mix
• water
• cornstarch

Instructions

1. 1 Rub beef roast with garlic salt and black pepper. Place roast in the bottom of a slow cooker.
2. 2 Mix together Worcestershire, soy sauce, and red wine vinegar in a small bowl; pour over roast. Sprinkle onion soup mix over roast. Pour water into the slow cooker around roast, not over the top.
3. 3 Cover and cook on Low until no longer pink in the center and meat is fork tender, 4 to 6 hours.
4. 4 Transfer sauce from the slow cooker into a saucepan. Warm over medium heat until bubbling, then mix in cornstarch to thicken.

By Tannis

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
• onion powder
• garlic powder
• salt
• black pepper
• olive oil
• beef broth
• worcestershire sauce
• tomato
• pepperoncini
• pepperoncini juice
• garlic
• italian seasoning
• green bell pepper
• onion
• hoagie roll
• provolone cheese

Instructions

1. 1 Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
2. 2 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.
3. 3 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 for 4 hours.
4. 4 Add bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High for 1 more hour.
5. 5 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.
6. 6 Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

By Krystal Berry

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