Description
A delicious slow-cooked beef chuck roast recipe with vegetables and rich flavors.
Ingredients
Scale
- 1 small onion, diced
- 1 orange bell pepper, diced (can use any color)
- 3 stalks of celery, diced
- 3 pounds beef chuck roast (can use a 1 1/2–2 pound chuck roast, if needed)
- 3 garlic cloves, minced
- ½ cup tomato sauce
- ½ cup BBQ Sauce
- 2 tablespoons Worcestershire sauce
- 2 beef bouillon cubes
- ½ teaspoon dried thyme
- ½ cup water
- chopped parsley (for garnish, optional)
Instructions
- Add 1 small onion, diced, 1 orange bell pepper, diced and 3 stalks of celery, diced to a 5-6 quart slow cooker.
- Place the 3 pound beef chuck roast on top of the vegetables. If you have a little more time to prep, try browning the chuck roast for even more color and flavor. Heat a large skillet up with a little oil. Once it is hot, add in the chuck roast and brown for a couple of minutes, flip over and do the same for the other side. Then continue with the recipe.
- In a bowl whisk together 3 garlic cloves, minced, ½ cup tomato sauce, ½ cup BBQ Sauce, 2 Tablespoons Worcestershire sauce, 2 beef bouillon cubes, ½ teaspoon dried thyme and ½ cup water.
- Pour this mixture over the roast.
- Cover and cook on low 6-8 hours. NOTE: Do not remove the lid while cooking. Just leave it alone. It will take longer to cook and the meat won’t turn out as tender if you keep removing the lid.
- When done, garnish with chopped parsley (optional).
- Serve over mashed potatoes.
Notes
- Beef chuck roast turns out more tender when cooked low and slow.
- Feel free to use any color bell pepper you prefer.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 7g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg