Type what you have

Ingredients

• ✓ beef chuck roast
• yellow onion
• scallion
• garlic
• ginger
• black peppercorn
• water
• fish sauce
• salt
• black pepper
• egg
• canola oil
• potsticker
• vegetable filling
• egg
• sesame oil
• nori

Instructions

1. 1 Trim chuck roast and cut into 1 1/2-inch thick by 1 1/2-inch wide strips. Quarter onion, leaving roots intact.
2. 2 Place beef and onion in a large pot with light scallion parts, garlic, ginger, and peppercorns. Add water and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and cover with a lid, leaving it slightly askew. Cook, adjusting the heat as needed to maintain a gentle boil, until beef is tender and easily pierced with a knife, about 1 hour 30 minutes. Turn off heat.
3. 3 Transfer beef to a heat-proof bowl and spoon some of the cooking liquid over top to moisten. Let rest until cool enough to handle, about 20 minutes, then shred into bite-sized pieces.
4. 4 While the beef is cooling, strain broth over an 8-cup heat-proof measure. Discard solids and return broth to the pot. Stir in fish sauce, salt, and pepper.
5. 5 Separate 1 egg into 2 small bowls; stir egg yolk until runny.
6. 6 Heat 1 teaspoon canola oil in a small nonstick skillet over medium-low heat. Rub oil with a paper towel to coat sides and bottom of the skillet with a thin layer. Scrape egg yolk into the skillet with a rubber spatula. Remove from the heat and swirl to evenly coat the bottom of the skillet. Return to the heat and cook, undisturbed, until egg yolk is pale-yellow and the surface looks dry, about 1 minute. Turn off heat and gently flip with a spatula. Let sit for 1 minute, then transfer to a cutting board. Cut egg yolk sheet in half, then slice crosswise into thin strips. Wipe the skillet clean.
7. 7 Prep and heat the skillet in the same manner with the remaining 1 teaspoon canola oil and a paper towel. Cook egg white until it turns opaque and bubbles form on the surface, about 45 seconds. Turn off heat and let sit until set, 1 to 2 minutes. Gently transfer to a cutting board and slice as you did for the egg yolk sheet. Set aside.
8. 8 Return broth to a boil over high heat. Add dumplings and cook until they float and reach an internal temperature of 165 degrees F (74 degrees C), 5 to 7 minutes. Reduce heat to a gentle simmer over medium.
9. 9 Slowly drizzle beaten eggs into the simmering soup. Cook until eggs set, about 5 seconds. Remove soup from heat and stir in reserved dark green scallion parts, sesame oil, and additional salt to taste.
10. 10 Ladle soup into bowls and top with egg white and egg yolk strips. Garnish with nori.

By Elizabeth Mervosh

Ingredients

• ✓ beef chuck roast
• barbecue dry rub
• bbq sauce
• sandwich roll
• cheese whiz
• cheese
• onion
• pickled pepper
• green onion

Instructions

1. 1 Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours.
2. 2 Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce.
4. 4 Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C).
5. 5 Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more.
6. 6 Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ beef chuck roast
• cooking spray
• beef broth
• liquid smoke
• olive oil
• barbecue seasoning
• worcestershire sauce
• barbecue sauce
• kaiser roll

Instructions

1. 1 Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
2. 2 Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
3. 3 Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
4. 4 Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
5. 5 Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
6. 6 Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
7. 7 Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

By Chriss Minnick

Ingredients

• ✓ beef chuck roast
• vegetable oil
• chili sauce
• water
• white vinegar
• chili powder
• salt
• pepper
• garlic powder
• sugar

Instructions

1. 1 Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
2. 2 Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
3. 3 Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

By GOLDIE6175

Ingredients

• ✓ beef chuck roast
• onion
• brown sugar
• soy sauce
• garlic
• jalapeno pepper
• ginger root
• rice vinegar
• sesame oil
• salt
• black pepper
• corn tortilla

Instructions

1. 1 Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.
2. 2 Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
3. 3 Serve with corn tortillas.

By jasminsheree

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
• 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
• 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
• 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

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
• cream of mushroom soup
• beef gravy
• brown sugar
• onion soup mix
• white vinegar
• soy sauce
• worcestershire sauce
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Put roast in slow cooker crock.
2. 2 Stir cream of mushroom soup, beef gravy, brown sugar, dry onion soup mix, vinegar, soy sauce, Worcestershire sauce, salt, and pepper together in a bowl; pour over the roast.
3. 3 Cook on High for 6 to 7 hours or on Low for 12 to 14 hours.
4. 4 Remove roast to a platter. Ladle liquid from the slow cooker into a saucepan and bring to a boil. Sprinkle flour into the liquid and stir; cook until the liquid thickens into a gravy, about 5 minutes. Serve gravy with the roast.

By Sue Farnsworth Sattel

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
• tomato sauce
• onion
• brown sugar
• vinegar
• chili powder
• soy sauce
• salt
• mustard

Instructions

1. 1 Stir together tomato sauce, onion, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard in a slow cooker; add roast. Spoon onion mixture over roast to coat.
2. 2 Cook on High for 7 hours. Shred roast in the slow cooker with a pair of forks. Continue cooking for 1 hour more.

By wvmutti

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
• 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