Makes 6 servings
2 1/2 lbs beef chuck roast (or you can use cross rib roast), trimmed of excess fat
black pepper
kosher salt
onion powder
garlic powder
paprika
BBQ sauce
1. Lay out a long piece of foil and place roast in the middle. Season on all sides with the pepper, salt, onion powder, garlic powder and paprika. Rub the seasonings in. Wrap the roast up tightly in the foil. Use another large piece of foil to wrap around the roast securely. Place in fridge and let sit overnight (if you have the time). If not, just place the foiled meat in the bottom of your slow cooker (the smaller the better…as long as it fits).
2. Cover and cook on LOW for 6-10 hours (totally depends on how your slow cooker cooks. I cooked mine for about 8 hours).
3. Carefully remove the foil and place meat on a cutting board. Shred into small pieces. Place meat back in the slow cooker.
4. Add in desired amount of BBQ sauce and stir (I just used about a cup from the bottle from the grocery store, but if you want to make your own you can do that). Add in additional seasonings, if needed.
5. Cover and cook on LOW for another 15-30 minutes and then serve. You can serve the meat on toasted buns, as paninis, salad…however you desire.
Review:
The reason you can’t fail with this recipe? The foil trick. It keeps the juices in the meat and makes it so tender and delicious. Using a chuck roast will be your best bet, it has enough collagen to really make your meat fork tender by the end of the low and slow cooking time. My husband loves this sort of thing and it is perfect if you’re serving a crowd. 5 stars.
Joy says
January 17, 2018 at 4:04 pmCould the roast be wrapped in parchment paper instead of foil? Thanks much!
Karen says
January 17, 2018 at 6:45 pmI think so. I’m not sure how parchment would do in the pressure cooker though. Do you have a pan that you could put the meatloaf in?
Joy says
January 17, 2018 at 7:09 pmI was wondering about using parchment to wrap the chuck roast in before putting it in the slow cooker? Thanks!
Karen says
January 18, 2018 at 9:16 amI wouldn’t use parchment. Just put the roast in the crockpot without foil and make sure to cook it for many hours to get it tenderized.
Kara says
August 10, 2017 at 2:58 pmI have .88 lb of chuck roast. How long should I be cooking the meat in the crock pot for? Thank you!
Misty Lively says
June 13, 2017 at 7:59 amCan you use a arm roast?
Karen says
June 13, 2017 at 12:52 pmI don’t know what an arm roast is!
Susie says
July 24, 2016 at 7:09 amAre we sure it’s safe to use the slow cooker with no liquids? It seems very hot right now! I’m a bit concerned.
Karen says
July 25, 2016 at 11:25 amSusie, I do it all the time…how did it work out for you?
Meg says
March 20, 2016 at 4:00 pmI have one in the crockpot now, couldn’t find Chuck so used a bottom round roast so hope it turns out!!
Karen says
March 20, 2016 at 5:21 pmI hope it works out too! Let me know☺️
kevin griffin says
December 28, 2015 at 12:02 amIs there a certain quantity of the seasonings? I'm not seeing any amounts.
karenbellessapetersen@gmail.com says
December 30, 2015 at 8:29 pmNo, I just season well! I don't know how much that is exactly. Depends on how large the cut of meat is.
N Stier says
August 26, 2015 at 12:17 amHi! I'm cooking this now and it smells so good! Do you drain the crockpot juices when you take the beef out to shred? Or should I keep the juices and just add shredded meat/bbq sauce? Thanks!
karenbellessapetersen@gmail.com says
August 26, 2015 at 6:20 pmI usually just use part of the juices. I'll shred it up and add in as much juice as I think looks good. How did yours turn out?
sarah w. says
May 13, 2015 at 6:59 pmhi. I am cooking this as we speak. How did you know when to shred the meat? Also did you flip the roast every few hours when in the foil? Thanks for the recipe! It smells so good!
karenbellessapetersen@gmail.com says
May 13, 2015 at 8:35 pmI didn't flip it!
Just shred it at the end of the cooking time. It should be so tender that it shreds easily 🙂
Diana says
December 16, 2014 at 7:05 pmI made this yesterday and it was delicious! I wanted to make something with chuck roast that wasn't stew – this was perfect.
I was a little skeptical at first at no added liquids (and using the slow cooker "dry") but thankfully I was proven wrong! 🙂
Thanks again!
karenbellessapetersen@gmail.com says
December 31, 2014 at 7:56 pmhooray Diana! Thanks for sharing!!!
Anonymous says
February 17, 2014 at 7:41 pmWrapping it in the foil and putting in the slow cooker won't hurt the slow cooker?? Just never done this before… would hate for something to happen while I was away!?!
karenbellessapetersen@gmail.com says
February 17, 2014 at 11:34 pmNo it shouldn't hurt it! I do this all the time and it is fine 🙂
Natalie Rogers says
January 26, 2014 at 6:48 amI just tried this recipe tonight for my husband and family. And it was absolutely delicious!
karenbellessapetersen@gmail.com says
January 29, 2014 at 4:58 amHooray, Natalie! Glad you like it. We love it too 🙂
marisa says
April 6, 2012 at 2:28 amYum. I always use pork and am excited to try it with beef. Starting it tomorrow! Thanks