Slow Cooker Beef Chuck Roast
A tender, fall-apart Slow Cooker Beef Chuck Roast infused with warm Bangladeshi spices and classic American comfort. Easy, aromatic, and perfect for quiet evenings or family gatherings.
Equipment
- 1 Slow cooker (crock‑pot) — at least 5–6 quart / liter capacity
- 1 Sharp chef’s knife
- 1 Cutting board (for vegetables & meat)
- 1 Large bowl (for seasoning and mixing the meat)
- 1 Measuring spoons and measuring cup
- 1 Wooden spoon or heat‑proof spatula
- 1 Tongs (for placing or removing the roast)
Ingredients
- 4 lb. beef chuck roast
- 4 pcs medium carrots cut into large pieces
- 3 pcs medium potatoes quartered
- 1 pcs large onion sliced
- 4 pcs garlic cloves crushed
- 1 ½ tsp salt more to taste
- 1 tsp black pepper
- 1 tsp cumin powder
- ½ tsp coriander powder
- ½ tsp turmeric
- 1 tsp smoked paprika optional but lovely
- ½ tsp garam masala for finishing
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp soy sauce or Worcestershire
- 2 tbsp olive oil optional
Instructions
- 🔪 Instructions
- Place the carrots, potatoes, and onions at the bottom of your slow cooker.
- Pat the beef roast dry. Rub with salt, pepper, cumin, coriander, turmeric, and smoked paprika.
- (Optional) Sear the roast in a skillet with olive oil for 2–3 minutes per side for deeper flavor.
- Place the roast on top of the vegetables.
- Add garlic, tomato paste, beef broth, and soy sauce/Worcestershire.
- Cover and cook:
- Low for 8 hours (best for tenderness)
- High for 5 hours
- Once done, sprinkle garam masala over the top for a warm aromatic finish.
- Shred or slice gently. Spoon broth over the top to serve.
Video
Notes
🍽️ Serving Suggestions
Serve warm with basmati rice, naan, crusty bread, or mashed potatoes.
Add fresh cilantro or parsley for brightness.
A squeeze of lime adds gentle acidity.
Nutrition (approx): 480 calories per serving | 38g protein | 24g fat
“This video walks through making [related dish], and it complements this recipe beautifully — perfect for extra inspiration.”
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