Fall-Apart Slow Cooker Chuck Roast (Just Meat!)

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Craving a melt-in-your-mouth, hassle-free dinner? Look no further than the classic slow cooker chuck roast! This recipe is perfect for busy weeknights or lazy weekends, delivering incredibly tender and flavorful beef with minimal effort. And the best part? This version skips the vegetables, keeping things simple and delicious.


Moist Slow Cooker Roast Beef Without Vegetables
Moist Slow Cooker Roast Beef Without Vegetables

3-4 lb boneless chuck roast

  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 2 cups beef broth

  • Directions:

    1. Prep the Roast: Pat the chuck roast dry with paper towels. In a small bowl, whisk together olive oil, Worcestershire sauce, brown sugar, thyme, garlic powder, onion powder, black pepper, and salt. Rub the mixture all over the roast, ensuring it’s evenly coated.

    2. Slow Cooker Magic: Place the seasoned chuck roast in your slow cooker. Pour the beef broth over the top, making sure the roast is mostly submerged.

    3. Cook Low and Slow: Cover your slow cooker and cook on low for 8-10 hours, or on high for 5-7 hours. The roast is done when it easily shreds with a fork.

    4. Serve and Enjoy: Once cooked, carefully remove the roast from the slow cooker and shred it with two forks. Discard any excess fat. Spoon the flavorful cooking liquid over the shredded beef and serve immediately.

    Pro Tip: For thicker gravy, remove the shredded beef and keep it warm. Strain the cooking liquid into a saucepan and simmer over medium heat until reduced and thickened to your desired consistency. Return the shredded beef to the thickened gravy and stir to coat.

    Nutrition Facts (per serving, without gravy):

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 450mg (depending on added salt)
  • Carbohydrates: 2g
  • Sugar: 1g
  • Protein: 55g

  • Note: These are approximate values and may vary depending on the specific cut of beef and brand of ingredients used.


    This slow cooker chuck roast recipe is a guaranteed crowd-pleaser. With minimal prep and hands-off cooking, you get a restaurant-quality meal without the fuss. Serve it with mashed potatoes, rice, or crusty bread for a complete and satisfying dinner. Plus, the leftovers make for amazing sandwiches the next day!

    Frequently Asked Questions (FAQs):

    1. Can I add vegetables to this recipe?

    Absolutely! While this version focuses solely on the beef, feel free to add chopped onions, carrots, potatoes, or any other favorite vegetables to the slow cooker along with the roast. They will cook to perfection in the flavorful broth.

    2. What type of beef broth should I use?

    You can use low-sodium beef broth or regular beef broth, depending on your sodium preference. You can also substitute beef broth with chicken broth for a slightly different flavor profile.

    3. Can I brown the roast before slow cooking?

    While not necessary for this recipe, browning the roast in a skillet over medium heat before adding it to the slow cooker can add a deeper layer of flavor. Simply sear all sides of the roast until golden brown before transferring it to the slow cooker.

    4. My roast isn’t falling apart after cooking. What went wrong?

    The most likely culprit is undercooking. The key to a fall-off-the-bone chuck roast is low and slow cooking. If your roast isn’t shredding easily, consider returning it to the slow cooker for an additional hour or two on low heat.

    5. Can I use this recipe with a different cut of beef?

    While chuck roast is the ideal cut for this slow cooker recipe due to its marbled fat and ability to become incredibly tender, you can experiment with other cuts like rump roast or bottom round roast. Just be aware that these cuts might require slightly longer cooking times to achieve the desired tenderness.