Slow Cooker Sunday Roast

SERVES: 6

COOK TIME: 8 Hr 3 Min

Sunday dinner just got tastier with our mouthwatering recipe for Slow Cooker Sunday Roast. The ease and convenience of a slow cooker will turn an economic boneless beef chuck roast into a tender main dish meal that fits your healthy eating goals. This is definitely a chuck roast recipe that you'll be turning to every Sunday - say goodbye to that oven!

What You'll Need

1 (2-pound) boneless beef chuck roast, trimmed
1 cup chopped onion
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup red wine vinegar
1 (14-1/2-ounce) can no-salt-added diced tomatoes

What to Do

Coat a large skillet with cooking spray. Over medium-high heat, brown roast on all sides. Transfer to 4 to 5-quart slow cooker.
Add onion, garlic, Italian seasoning, onion powder, salt, and pepper to skillet and cook over medium heat 3 to 5 minutes, or until tender. Stir in vinegar and scrape browned bits from pan; pour mixture over roast, add tomatoes, and cover.
Cook on LOW 8 to 9 hours or on HIGH 4 to 4-1/2 hours, or until tender.

Notes

Can chuck roast be used in stew meat? Yes! This chuck roast can be thrown into any stew pot, sandwich, or other leftover combination for a tasty day-after meal.
What to Add In: To make this a one-pot meal for the ages, feel free to add in potatoes, carrots, and vegetables to the pot. We recommend introducing any add-ins to the slow-cooker about 1 hour before the meat is done. Make sure they're submerged in broth, otherwise they may not cook completely.

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SissieSass

Jun 20, 2017

I was wondering why you used fresh onion and onion powder. Could you use just two onions instead, or does the onion powder give the meat more flavor than two onions would? I love the use of the diced tomatoes with the onion to make a veggie sauce that coats the outside of the roast to keep it moist while cooking.

BeckySue

Aug 19, 2016

I love slow roasting Meats in my oven,but when I can't be home, then the slow cooker is a safer and more convenient option. When I make this I throw in a bag of of tiny red potatoes about an hour before it's done and a bag of frozen vegetables when it's done. There's enough heat left to cook the small cuts of frozen vegetables.