Type what you have

Ingredients

• ✓ beef chuck roast
• sweet potato
• ground bison
• carrot
• pea
• green bean
• spinach
• oat
• pumpkin puree
• olive oil

Instructions

1. 1 Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
2. 2 Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
3. 3 Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.

By Deb Kacher

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• salt
• black pepper
• yellow onion
• garlic
• beef broth
• vegetable broth
• bay leaf
• thyme

Instructions

1. 1 Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
2. 2 Cook on Low for 7 to 8 hours.

By Cindy Anschutz Barbieri

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
• potato
• carrot
• green bean
• olive oil
• cream of mushroom soup
• water
• onion soup mix

Instructions

1. 1 Spread potatoes into the bottom of a slow cooker. Layer carrots on top, followed by green beans.
2. 2 Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side. Place roast over layered vegetables in the slow cooker.
3. 3 Mix together condensed soup, water, and dry onion soup mix in a medium bowl; pour over roast and vegetables.
4. 4 Cook on Low for 8 to 10 hours.

By MierGen

Ingredients

• ✓ beef chuck roast
• new mexico chile
• water
• all-purpose flour
• salt
• black pepper
• olive oil
• yellow onion
• beef stock

Instructions

1. 1 Gather all ingredients.
2. 2 Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften.
3. 3 Strain into a bowl, reserving the cooking liquid.
4. 4 Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce.
5. 5 Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.
6. 6 Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.
7. 7 Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes.
8. 8 Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot.
9. 9 Stir in puréed chile mixture. Add beef stock just to cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

By VARISSUL

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
• olive oil
• garlic
• chili powder
• cumin
• all-purpose flour
• oregano
• beef broth
• salt
• black pepper

Instructions

1. 1 Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
2. 2 In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
3. 3 Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

By Patricia

Ingredients

• ✓ beef chuck roast
• beef broth
• water
• cranberry sauce
• salt
• black pepper
• all-purpose flour
• vegetable oil
• sweet onion

Instructions

1. 1 Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
2. 2 Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
3. 3 Cook until the roast easily pulls apart with a fork, about 4 hours.

By crazymama76

Ingredients

• ✓ beef chuck roast
• water
• beef broth
• red wine vinegar
• chili powder
• cumin
• flour tortilla
• butter
• salsa
• monterey jack cheese
• sour cream

Instructions

1. 1 Cook beef and water in a Dutch oven, covered, over medium heat for 30 minutes. Remove cover; cook until liquid evaporated, and beef well browned, about 10 minutes.
2. 2 Combine beef broth, red wine vinegar, chili powder and cumin in a bowl; pour over beef. Cover and cook until beef very tender and pulls apart easily, about 2 hours. Cool, then shred and mix with pan juices.
3. 3 Preheat the oven to 500 degrees F (260 degrees C).
4. 4 Brush both sides tortillas with melted butter. Spoon beef filling down center of tortillas. Fold tortilla ends over filling, then fold sides to center to make a packet. Place chimichangas, seam-sides-down, in a 9x13-inch baking pan.
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Serve with salsa, shredded cheese, and sour cream.

By VARISSUL

Ingredients

• ✓ beef chuck roast
• vegetable oil
• seasoned salt
• onion powder
• black pepper
• beef broth
• worcestershire sauce
• onion
• potato
• carrot

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a pressure cooker over medium-high heat. Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper.
3. 3 Pour in beef broth and Worcestershire sauce; add onion and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
4. 4 Use the quick-release method to lower the pressure. Stir in potatoes and carrots and seal the lid; bring the cooker up to full pressure and cook for an additional 15 minutes.
5. 5 Use the quick-release method again and transfer roast and vegetables to a serving dish.

By ccsoccerbmxmom

Ingredients

• ✓ beef chuck roast
• salt
• black pepper
• butter
• white mushroom
• green onion
• white wine
• beef stock
• all-purpose flour
• mustard
• sour cream

Instructions

1. 1 Remove fat and gristle from roast; cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper; set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Transfer to a bowl. Add 1 tablespoon butter to the same skillet. Add 1/2 beef strips; cook and stir until browned, about 5 minutes. Transfer to a separate bowl. Repeat with remaining 1 tablespoon butter and remaining 1/2 beef strips. Pour wine into the hot skillet; scrape the browned bits of food off the bottom of the skillet with a wooden spoon.
3. 3 Combine 1/4 cup beef broth and flour in a jar with a tight fitting lid; shake until combined. Stir into the skillet, whisking until smooth; stir in remaining broth and mustard, then return beef strips to the skillet. Bring to a simmer; cover and simmer until beef strips are tender, about 1 hour.
4. 4 Stir in mushroom mixture and sour cream until heated through, 5 minutes before serving; season with salt and black pepper.

By MakeItHealthy

Ingredients

• ✓ beef chuck roast
• black pepper
• oregano
• cayenne pepper
• chili powder
• garlic powder
• cumin
• salt
• seasoned salt

Instructions

1. 1 Prepare a smoker with dampened hickory wood charcoal. The heat inside your grill or smoker should be around 180 to 200 degrees F (80 to 95 degrees C).
2. 2 Combine black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed.
3. 3 Place chuck roast in a mixing bowl, and rub all over with the spice mixture. Place meat into smoker, and smoke for 1 1/2 hours, turning about every half hour. The meat should be dark red and the edges should be darkened. Place meat in a roasting pan, and seal tightly with aluminum foil.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Bake meat in the preheated oven for 1 1/2 hours or until very tender.
6. 6 Uncover meat, and shred with two forks while still hot.

By Josh Wirfs

Ingredients

• ✓ beef chuck roast
• olive oil
• beef broth
• potato
• carrot
• onion
• onion soup mix
• water
• cornstarch
• garlic salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Pour in broth.
3. 3 Combine potatoes, carrots, onion, soup mix, and remaining 2 tablespoons oil in a resealable plastic bag. Seal the bag and shake until vegetables are evenly coated.
4. 4 Pour mixture into the pressure cooker and spread out evenly.
5. 5 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build. Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Transfer roast and vegetables to a serving platter, leaving drippings in the pot.
7. 7 Select the Sauté function and bring drippings to a boil. Combine water and cornstarch in a bowl; pour into the drippings. Cook, stirring frequently, until gravy is slightly thickened, 2 to 3 minutes. Season with garlic salt and pepper. Slice roast and serve with vegetables and gravy.

By bdweld