Slow Cooker Barbecue Chuck Roast

Slow cooker barbecued chuck roast is shredded and served with mashed potatoes and jus poured over the meat and the potatoes.

Slow Cooker Barbecue Chuck Roast

This easy Slow Cooker Barbecue Chuck Roast needs just 10 minutes of prep, then cooks all day until the beef is fall-apart tender, deeply flavorful, and surprisingly reminiscent of braised short ribs.

Prep Time 10

Cook Time 8

Total Time 8 10

Course Main Course

Cuisine American

Servings

Author Jan Nunes

Equipment

Slow Cooker

Ingredients

3 Pounds Chuck Roast
½ Teaspoon Salt
½ Teaspoon Ground Black Pepper
2 Teaspoons Olive Oil
1 ½ Cups Chopped Yellow Onion 1 Large
¾ Cup Barbeque Sauce
1 Bay Leaf

Instructions

Heat & Season. Heat a large 10-inch skillet over medium-high heat. To get a good sear on the meat, pat the roast dry with a paper towel and then season all sides with the salt and pepper.
½ Teaspoon Salt, ½ Teaspoon Ground Black Pepper, 3 Pounds Chuck Roast
Brown the Roast. Add the olive oil to the pan and brown the roast well on all sides. Transfer the browned roast to a slow cooker.
2 Teaspoons Olive Oil
Sauté the Onions. If necessary, carefully drain excess fat from the skillet. Add the chopped onions and sauté them until translucent and lightly browned.
1 ½ Cups Chopped Yellow Onion
Add the Onions, Bay Leaf, & Barbecue Sauce. Spoon the onions over the roast, add the bay leaf, and pour the barbecue sauce over everything.
¾ Cup Barbeque Sauce, 1 Bay Leaf
Slow Cook. Cook on HIGH for 1 hour, then reduce to LOW and cook for 7 hours, or until fork-tender. Transfer the roast to a serving platter and skim any excess fat from the sauce. Serve & enjoy!

Notes

My Top Tips

♡ For better browning, pat the chuck roast dry before seasoning.

Make-Ahead, Storage, & Reheating Instructions

Make-Ahead: This slow cooker barbecue chuck roast can be made a day ahead. Once chilled, excess fat rises and solidifies, making it very easy to remove before reheating.

Refrigeration: Store in an airtight container for up to 3 days in the refrigerator.

Freezing: Freeze the roast with some of its sauce in an airtight freezer-safe container for up to a month.

Reheating: Reheat gently in a covered skillet on the stove or in a microwave-safe container in the microwave. Add some of the reserved jus or a splash of water as needed to keep the meat moist.

Nutrition

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