Slow Cooker Chuck Roast With BBQ Sauce
This Slow Cooker Chuck Roast with homemade, naturally sweetened BBQ sauce is tender, hearty, and comforting. The crockpot makes it easy to achieve that perfect, fall-apart texture in the beef.
Servings: 6 servings
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil for searing
Smoky Spice Rub:
- 1 tablespoon smoked paprika
- 1 tablespoon taco seasoning
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper optional
Homemade BBQ Sauce:
- 1½ cups tomato sauce
- ¼ cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 1½ tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
Instructions
- Pat the 3 pounds beef chuck roast very dry with paper towels.
- In a small bowl, combine the 1 tablespoon smoked paprika, 1 tablespoon taco seasoning, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon fine salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon cayenne pepper, if using.
- Rub the seasoning mixture generously over all sides of the chuck, pressing it into the meat.
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chuck and sear for 3-4 minutes per side, until a deep brown crust develops.
- Transfer the chuck to the slow cooker.
- In a bowl, whisk together the 1½ cups tomato sauce, ¼ cup pure maple syrup, 2 tablespoons apple cider vinegar, 1½ tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground cumin, and ¼ teaspoon black pepper.
- Pour about two-thirds of the BBQ sauce around the meat. Spoon the remaining sauce over the top.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the chuck is very tender and easily pulls apart with a fork.
- Carefully transfer the chuck to a cutting board and loosely cover with foil. Let it rest for 15 minutes.
- Meanwhile, pour the cooking liquid and BBQ sauce from the slow cooker into a saucepan. Skim excess fat from the surface.
- Simmer the sauce over medium heat for 8-12 minutes, stirring occasionally, until reduced to a thick, glossy BBQ sauce.
- Taste and add an extra tablespoon of apple cider vinegar if the sauce needs more acidity.
- Slice the chuck against the grain for tender slices, or shred it with two forks for pulled BBQ chuck roast.
- Spoon the reduced BBQ sauce generously over the meat before serving.
Notes
Storage: Store cooled meat and BBQ sauce in separate airtight containers in the fridge for up to 3 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).
Reheating: Warm the meat and sauce in a pot or skillet over a medium-low heat with a splash of water, stirring often, until heated through. You can also microwave it in a covered bowl with a splash of water until piping hot.
Chipotle-spiced variation: Blend a couple of chipotles in adobo into the BBQ sauce before adding to the crockpot.
Gluten-free: Use a certified gluten-free Worcestershire sauce, or gluten-free tamari. Check that the taco seasoning and mustard you're using are gluten-free.
Nutrition
Calories: 508kcal | Carbohydrates: 19g | Protein: 45g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 710mg | Potassium: 1175mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1190IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 7mg