Slow Cooker Chuck Roast Chili
Slow Cooker Chuck Roast Chili is a hearty and comforting dish that combines tender chunks of chuck roast with bold chili flavors and a mix of spices that warm you…
Tip: save now, cook later.Slow Cooker Chuck Roast Chili is a hearty and comforting dish that combines tender chunks of chuck roast with bold chili flavors and a mix of spices that warm you from the inside out. It’s thick, rich, and full of satisfying textures, perfect for those days when you want something filling without spending all afternoon in the kitchen.
I love using the slow cooker for this chili because it lets the meat get wonderfully tender and soak up all those spicy, smoky flavors while I’m busy doing other things. It’s one of those recipes that makes your house smell amazing and tastes even better the next day, so I always make extra and feel like a chili superstar.
My favorite way to serve this chili is over a bed of rice or with some crispy cornbread on the side. A little shredded cheese and a dollop of sour cream on top make it feel like a cozy meal that everyone at the table can enjoy. Whether it’s a casual weeknight dinner or a laid-back weekend gathering, this chili never disappoints.
Key Ingredients & Substitutions
Chuck Roast: This cut is perfect because it becomes tender and juicy in the slow cooker. If chuck roast is hard to find, brisket or beef stew meat can also work well.
Black Beans: They add heartiness and texture. You can swap black beans for pinto beans or kidney beans depending on your taste or what you have on hand.
Tomatoes & Tomato Paste: They give the chili its rich, thick base. If you want a smokier twist, fire-roasted diced tomatoes bring great depth of flavor.
Spices: Chili powder, cumin, paprika, and oregano build the classic chili flavor. Adjust cayenne pepper to control heat. For a milder dish, skip the cayenne or reduce it.
How Do You Get the Chuck Roast Tender and Flavorful in the Slow Cooker?
Slow cooking low and slow is key to tender meat. Here’s how to get it just right:
- Brown the Meat: Browning the chuck roast chunks before adding them to the slow cooker creates a deeper flavor through caramelization.
- Low and Slow Cooking: Cook on low for 8-10 hours. This gentle cooking breaks down the tough fibers, making the meat melt in your mouth.
- Shred Before Serving: Shredding the meat in the pot 30 minutes before serving helps it soak up more chili flavor and gives you tender, bite-sized pieces.
- Don’t Rush: Resist the urge to cook on high for too short a time—the meat won’t be as tender or flavorful.
Equipment You’ll Need
- Slow cooker – perfect for tenderizing the chuck roast and blending flavors without much effort.
- Large skillet – great for browning the meat and sautéing onions to boost flavor before slow cooking.
- Cutting board and sharp knife – essential for cutting the roast and chopping veggies safely and evenly.
- Two forks – handy for shredding the cooked chuck roast right in the slow cooker.
- Ladle or large spoon – useful for stirring the chili and serving it up hot.
Flavor Variations & Add-Ins
- Swap chuck roast for ground beef or turkey if you want a quicker cook or leaner option.
- Add diced bell peppers or corn for a sweeter crunch and extra color.
- Mix in chipotle peppers in adobo sauce to add smoky heat and depth.
- Top with cheddar or Monterey Jack cheese for a creamy texture that melts into the chili.
How to Make Slow Cooker Chuck Roast Chili
Ingredients You’ll Need:
For the Chili:
- 2 to 3 pounds chuck roast, cut into large chunks
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, adjust to taste)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon olive oil (for browning the meat)
For Serving (Optional):
- Sour cream
- Chopped green onions or cilantro
- Shredded cheese
- Cornbread
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 8 to 10 hours of slow cooking on low (or 4 to 6 hours on high). The slow cooking makes the chuck roast tender and full of flavor with minimal hands-on time.
Step-by-Step Instructions:
1. Brown the Chuck Roast:
Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast chunks with salt and pepper. Brown the meat on all sides (about 3 to 4 minutes per side) for extra flavor. Then transfer the browned meat to your slow cooker.
2. Cook Onion and Garlic:
In the same skillet, add the chopped onion and sauté until softened, about 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the onion and garlic to the slow cooker.
3. Add Remaining Ingredients:
Add black beans, diced tomatoes with their juices, tomato paste, and beef broth to the slow cooker. Sprinkle chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano on top. Stir gently to combine everything.
4. Slow Cook the Chili:
Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours. The meat should become very tender and easy to shred.
5. Shred the Meat:
About 30 minutes before serving, use two forks to shred the chuck roast directly in the slow cooker. Stir the shredded meat back into the chili to soak up all the delicious flavors.
6. Final Seasoning and Serve:
Taste the chili and add extra salt, pepper, or chili powder if needed. Serve hot, topped with sour cream, chopped green onions or cilantro, shredded cheese, and cornbread on the side for a comforting meal.
Can I Use Frozen Chuck Roast for This Chili?
Yes, but make sure to fully thaw the chuck roast in the refrigerator before cooking. Using frozen meat can increase cooking time and may result in uneven cooking.
Can I Skip Browning the Meat?
While you can skip browning to save time, browning the chuck roast first adds deeper flavor and better texture to the chili. It’s worth the extra step if you have the time!
How Do I Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if it’s too thick.
Can I Make This Chili in an Instant Pot?
Absolutely! Use the sauté function to brown the meat and cook the onions, then pressure cook for about 60 minutes on high. Use natural pressure release for best results.
