WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

• Rich, smoky flavor just like the restaurant version
  
• Slow cooker does most of the work
  
• Makes a large batch for feeding a crowd
  
• Perfect for tacos, burritos, bowls, and nachos
  
• Tastes even better the next day

Barbacoa Recipe

There are a few things I always order at Chipotle. Barbacoa is one of them.

It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.

But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.

Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.

I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.

And this barbacoa recipe is always one of the stars.

The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.

Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!

INGREDIENT NOTES

• Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
  
• Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
  
• Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
  
• Cumin & Oregano: Classic Mexican seasoning combination.
  
• Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.

Garlic Lovers: Increase the amount of garlic to 8 cloves.

SERVING SUGGESTIONS

• Pile into tacos with cilantro, onion, and lime.
  
• Build burrito bowls with cilantro lime rice and pinto beans.
  
• Make loaded nachos with queso blanco sauce.
  
• Stuff barbacoa chipotle into quesadillas or enchiladas.
  
• Enjoy over cauliflower cilantro lime rice with guacamole.

BARBACOA CHIPOTLE FAQ

Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.

That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.

Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.

And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.

It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.

TOOLS NEEDED

• Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
  
• Blender or Food Processor: To make the sauce.
  
• Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
  
• Tongs: Helps with flipping the meat while searing.
  
• Two Forks for Shredding: It doesn’t take much effort!

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Barbacoa (Slow Cooker Copycat) + Video

Make this Barbacoa Recipe in the slow cooker for the Mexican barbecue of your dreams. Fall-apart tender, a little spicy, and feeds a crowd!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12

Calories 312cal

Author Donna Elick

Equipment

• slow cooker
• dutch oven
• large tongs

Ingredients

FOR THE BEEF

• 4 pounds chuck roast trimmed of excess fat and cut into 8 chunks
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 bay leaves

FOR THE SAUCE

• 1/4 cup apple cider vinegar
• 6 cloves garlic
• 4 teaspoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cloves
• 4 chipotle peppers in adobo sauce from 1 can
• 1 tablespoon adobo sauce from the can
• 1 cup chicken stock or 1 cup water plus 1 teaspoon chicken base
• 1/4 cup fresh lime juice
• 1 teaspoon kosher salt

Instructions

• PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
• MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
• SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
• TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
• SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
• SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
• SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
• FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
• SERVE: Serve hot in tacos, burritos, bowls, or salads.

Video

Notes

No Blender Option: Finely mince the garlic and chipotle peppers, then whisk all sauce ingredients together in a bowl before adding to the slow cooker.

Make-Ahead: This barbacoa tastes even better the next day. Refrigerate overnight for deeper flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze cooled barbacoa with sauce in freezer-safe containers for up to 3 months.

Serving Ideas: Use in burritos, tacos, nachos, rice bowls, or salads.

Nutrition

Serving: 1 | Calories: 312cal | Carbohydrates: 3g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 775mg | Sugar: 1g | Fiber: 1g | Calcium: 46mg | Iron: 4mg

Originally Published January 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Barbacoa Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CROCK POT STROGANOFF RECIPE

• True set-it-and-forget-it comfort food
  
• Melt-in-your-mouth beef
  
• Creamy, savory, perfectly balanced sauce
  
• Feeds a family easily
  
• Even better the next day

Crock Pot Beef Stroganoff

This is the kind of dinner that makes the house smell like someone’s been cooking all day… because technically, you have.

You load the slow cooker, walk away, and hours later you come back to beef that practically collapses under a fork.

The mushrooms melt into the sauce, the onion sweetens everything, and that little punch of Dijon and Worcestershire gives it depth that keeps it from tasting flat.

And then you stir in the sour cream. That’s the moment.

It turns from good to velvety. From hearty to luxurious. The sauce wraps around those egg noodles and clings like it means it.

This crock pot stroganoff recipe isn’t light. It’s not trying to be. It’s rich. It’s cozy. It’s the kind of meal that makes people go quiet at the table.

And that’s how you know you did it right.

If you need stroganoff on the table tonight without the slow cooker wait, our Ground Beef Stroganoff is the stovetop version that’s rich, creamy, and ready in a fraction of the time.

Or you can swap the ground beef with our Chicken Stroganoff variation!

INGREDIENT NOTES

• Chuck Roast: The marbling is key. Lean cuts (especially packaged stew meat) won’t give you the same tender result.
  
• Beef Stock: Use a good-quality stock for deeper flavor.
  
• Worcestershire Sauce: Adds umami and depth. Don’t skip it!
  
• Dijon Mustard: Brings subtle tang that balances the richness.
  
• Sour Cream: Stir in at the end to keep it creamy and smooth.
  
• Egg Noodles: Wide noodles hold the sauce beautifully.

VARIATIONS

Cream Cheese Swap: Replace half the sour cream with cream cheese for extra richness.

White Wine Boost: Add ¼ cup dry white wine with the stock for added depth.

Garlic Lovers: Increase garlic to 3-4 cloves.

Mushroom Heavy: Double the mushrooms for a more pronounced earthy flavor.

Noodle-Free: Serve crock pot stroganoff over mashed potatoes or rice instead.

Fresh Herb Finish: Sprinkle on some fresh parsley before serving for brightness.

SERVING SUGGESTIONS

• Eat crock pot beef stroganoff with crusty bread to soak up the sauce.
  
• Pair with our Honey Glazed Air Fryer Carrots or roasted green beans.
  
• Add a simple green salad drizzled with our balsamic vinaigrette.
  
• Finish the meal with our Easy Cherry Dump Cake for classic comfort.

BEEF STROGANOFF CROCK POT FAQ

Chuck roast is made for slow cooking because of its connective tissue.

Over hours of low heat, collagen breaks down into gelatin, which is what gives this crock pot stroganoff sauce its silky body without adding flour or heavy cream.

That’s why low and slow matters. If you rush it, the beef tightens before it has time to relax. Give it time, and it rewards you.

Adding sour cream at the end prevents curdling and keeps the sauce velvety instead of grainy. And cooking the noodles separately keeps them from absorbing too much liquid and turning mushy.

This beef stroganoff crock pot recipe is simple technique layered with patience. And patience, in this case, tastes incredible.

TOOLS NEEDED

• 6-quart Slow Cooker: Ideal size for even cooking.
  
• Large Pot: For boiling the egg noodles.
  
• Sharp Knife: Consistently sliced beef cubes cook evenly.
  
• Wooden Spoon: For gentle stirring at the end.
  
• Colander: For draining the noodles well.

Enjoy!

With love, from our simple kitchen to yours.

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Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff is a dinner classic! Make this slow cooker recipe for a hearty meal of juicy beef and veggies over tender noodles.

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 529cal

Author Donna Elick

Ingredients

• 1 1/2 pounds chuck roast, trimmed and cut into 1 to 1 ½-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/4 cups beef stock
• 6 ounces coarsely chopped white mushrooms (about 2 cups)
• 1 medium yellow onion, chopped chopped (about 1 cup)
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard, heaping
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 12 ounces egg noodles uncooked
• 1 cup sour cream light or regular

Instructions

• LOAD CROCK POT: Add 1 1/2 pounds chuck roast, trimmed and cut into 1 to 1 ½-inch cubes to a 6-quart slow cooker. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
• ADD LIQUID AND VEGETABLES: Pour in 1 1/4 cups beef stock. Add 6 ounces coarsely chopped white mushrooms, 1 medium yellow onion, chopped , 3 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, heaping , 2 cloves garlic, minced, 1 teaspoon dried parsley, and 1/2 teaspoon dried thyme. Stir gently to combine.
• COOK: Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and easily shreds.
• COOK NOODLES: About 20 minutes before serving, cook 12 ounces egg noodles according to package directions. Drain well.
• FINISH: Stir the cooked noodles and 1 cup sour cream into the slow cooker. Cook on LOW for another 10 to 15 minutes, stirring occasionally, until creamy and heated through.
• SERVE: Serve hot.

Notes

Low and Slow: Cooking on LOW yields the most tender beef.

Make-Ahead: The beef mixture can be cooked a day ahead. Reheat gently, then stir in freshly cooked noodles and sour cream before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the beef mixture without noodles for up to 2 months. Thaw overnight in the refrigerator and reheat before adding freshly cooked noodles.

Pro Tip: If the sauce seems thin before adding noodles, remove the lid for the last 30 minutes of cook time to reduce slightly.

Nutrition

Serving: 1 | Calories: 529cal | Carbohydrates: 48g | Protein: 33g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 743mg | Sugar: 5g | Fiber: 3g | Calcium: 102mg | Iron: 4mg

Originally published January 2021, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crock Pot Beef Stroganoff appeared first on The Slow Roasted Italian.

Slow Cooker Chuck Roast Recipes

I always grab an extra roast or two when they’re on sale to toss in the freezer.

Whether it’s been a crazy week or we’re having family over for Sunday dinner, I know I can turn this cut of meat into something fabulous with very little effort.

Sear it whole or cut it into chunks, then toss it into a crockpot with a handful of ingredients and let it do its thing. Tender, melt-in-your-mouth results by dinnertime… guaranteed!

And the best part about a chuck roast recipe for the slow cooker? No pile of dirty pots and pans to deal with at the end of the night. That’s what I call a win win.

TIPS FOR MAKING CHUCK ROAST IN A CROCK POT

• Take a few extra minutes to sear the meat.

This helps to deepen the flavor and lock in the juices. While optional, it can really make a big difference in the final results.

You can do this in a skillet on the stove. Just season both sides of the meat and sear it quickly in oil for about 3 minutes on each side.

Or, if you have a multi-function cooker (doubles as a pressure cooker), use the Sauté function to sear the roast right in the pot, then switch it over to Slow Cooker to continue the recipe.

• Use the right amount of liquid.

You really don’t need too much liquid when making chuck roast in a crock pot, especially because the meat will release some juices as it cooks.

The amount will depend on the recipe, but 2 to 3 cups of liquid or sauce is usually plenty for a 3-4 pound roast. Sometimes, you don’t need any liquid at all.

Definitely don’t submerge the whole roast! It will actually make it harder for the beef to cook properly.

• Go easy when shredding the meat.

Trust me, no matter how tender you think the beef is going to be… it will be even more tender than that!

And while that tenderness equals melt-in-your-mouth bites, it also makes the meat a lot more delicate. The more you touch it, the stringier it gets.

Break it apart into larger chunks once cooked through, then gently press on those to break it down further.

And if you plan on tossing the meat with sauce, just start tossing right away. The meat will shred on its own as you go!

RECIPE FOR CHUCK ROAST IN A CROCK POT

We’ve rounded up our best beef roast recipes for you to try! Enjoy tender, juicy meat as the main course, stuffed in a sandwich or burrito, or simmered with veggies in a flavorful stew.

Once you’ve found a recipe that’s calling your name, click on the bold link below each image to open the post. From there, you can print, save, or Pin for later!

Chipotle Barbacoa Recipe

This copycat recipe is everything you want from Mexican barbecue. Slow-cooked in a spicy adobo sauce, the meat comes out tender and oh-so flavorful. This is the recipe for chuck roast in a crock pot that I make the most, and it’s excellent for leftovers too. Enjoy this spicy shredded beef in burritos and tacos, on nachos, in quesadillas, or over rice.

Best Ever Crock Pot Beef Pot Roast Recipe

Sunday dinner at its finest, prepped in under 20 minutes… seriously! The crockpot does most of the work, delivering tender, flavorful beef at the touch of a button (or turn of a dial). Pair it with a variety of side dishes to fit the season and your mood, or toss some veggies in with it and call it a day.

Chicago Italian Beef Sandwiches

The only thing better than tender, fall-apart beef is when it’s stuffed into a hoagie with sweet peppers and plenty of melted cheese. A well-seasoned broth soaks right into the meat after it’s been shredded, keeping it flavorful and juicy. When you need a beef chuck roast crock pot recipe that will feed a crowd, this one is always a winner!

Slow Cooker Mississippi Mud Pot Roast

Make this easy recipe for chuck roast in the crock pot with just 5 simple ingredients! Every bite is deliciously tangy and savory, with a little bit of heat from the pepperoncini peppers. Serve over buttery mashed potatoes with roasted vegetables for a hearty dinner any night of the week.

Slow Cooker Beef Bourguignon Recipe

Channel your inner Julia Child with this easy-to-make version of the classic French dish, featuring tender veggies and juicy, herb-infused beef that’s been slow-cooked in wine. When it comes to making chuck roast recipes in the slow cooker, this is the one that impresses the most!

Slow Cooker French Dip Sandwich Recipe 

This recipe is an exception to my rule… you don’t actually have to brown the meat first! Toss it in the crockpot with some soup mix, Consommé, a few seasonings, and it comes out tender and juicy every time. Layer slices with provolone atop a toasted sandwich roll, then get to dipping! 

Crock Pot Beef Stroganoff 

When it comes to comfort food, nothing beats a bowl of meat, veggies, and noodles in a creamy sauce. And this one tastes even better the next day! One of the best slow cooker chuck roast recipes at the end of a long week, when you just need something cozy to help you wind down.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published February 2021, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Slow Cooker Chuck Roast Recipes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BEEF STEW RECIPE FOR STOVE TOP

• True old-fashioned, no-fuss comfort food
  
• Easy one pot recipe, ready in just under an hour
  
• Tender beef and veggies in a thick, gravy-style broth (not soupy)
  
• Hearty on its own, but great with sides too
  
• Tastes even better the next day

Old Fashioned Beef Stew Recipe

This is the stew. The one you remember. The kind that fogs up the windows, makes the house smell amazing, and magically quiets everyone at the table.

Nothing takes me back to childhood faster than my mom’s recipes, and they were some of the first I started making once I was out on my own.

From creamy mashed potatoes to cheesy eggplant parmesan, each one is so nostalgic and comforting. But this easy beef stew recipe on the stove top? It somehow tastes exactly the same as when I was little… warm, rich, familiar, and grounding in the best way.

For more beef dinners that delivers pure comfort, try our Ground Beef Stroganoff and Crockpot Cowboy Stew!

Or use spare chicken to make our rich & comforting Creamy Chicken Stew!

But for this stew, there’s nothing fancy here. No tricks. Just flour-dredged beef, vegetables that soak up all that gravy, and a pot that quietly does its thing.

This is the stew you make when you want people to feel taken care of. And honestly? That never goes out of style.

And when you want that hearty beef and vegetables combo but need dinner fast, our Beef & Vegetables Chop Suey delivers bold flavor in one pan in under 30 minutes!

INGREDIENT NOTES

• Beef Chuck: The gold standard for any old fashioned beef stew recipe! Marbled, flavorful, and oh so tender after simmering.
  
• Seasoned Flour: Coating the beef thickens the stew and builds flavor as it browns.
  
• Tomato Sauce: Adds body and subtle acidity without making it tomato-forward. Tomato paste + a little water or broth works in a pinch.
  
• Red Potatoes: Hold their shape and don’t fall apart during simmering. Yukon Gold are a good alternative.
   
• Beef Broth: When making this beef stew recipe on the stove, start with 4 cups and add more if needed. It should fully cover the beef in the pot.
  
• Gravy Master: A seasoning and browning sauce that deepens color and adds savory richness.
  
  It’s not gravy mix… just a concentrated flavor booster used sparingly for that classic, dark stew look and taste.

VARIATIONS

Garlic Lovers: Add a clove or two of minced garlic with the tomato sauce.

No Gravy Master: Skip it if needed. The stew will still be delicious, just lighter in color

Extra Veggies: Sauté chopped onions and celery in a little extra oil before combining everything. Mushrooms are good too!

Herb Touch: Add a bay leaf while simmering (remove before serving).

Slow Simmer: Let it gently cook an extra 10–15 minutes for ultra-tender beef.

Deeper Flavor: Deglaze the pot with a splash of red wine after searing the beef, or replace some of the broth with dark ale.

Gluten-Free Option: Coat the meat in cornstarch or rice flour instead.

SERVING SUGGESTIONS

• Add a loaf of crusty bread or buttery dinner rolls.
  
• Serve with a fresh green salad or garlic-roasted vegetables.
  
• Make it extra thick and serve over rice, egg noodles, or mashed potatoes.
  
• Pair this beef stew recipe with stove top creamed spinach.
  
• Finish the meal with a rustic peach cobbler or a thick slice of buttermilk bundt cake.

BEEF STEW MEAT RECIPES FAQ

So many beef stew meat recipes miss out on the most important step: browning! This one works because it’s built the way stews were meant to be built… slow flavor, layered from the start.

Dredging the beef in seasoned flour before browning does two things: it helps create a deep, savory crust on the meat, and it thickens the stew naturally as it simmers.

Browning in batches prevents steaming, which is key for flavor development.

Tomato sauce adds subtle acidity that helps balance the richness, while Gravy Master deepens color and savory notes without overpowering anything.

And beef chuck? That cut is full of connective tissue that breaks down during simmering, turning tough cubes into tender, spoon-soft bites.

This beef stew recipe for the stove top isn’t just full of nostalgia. It’s kitchen science working exactly as it should.

TOOLS NEEDED

• Large Heavy-Bottomed Pot: Even heat = better browning and simmering.
  
• Resealable Gallon Bag: Easy, mess-free flour coating.
  
• Tongs or Slotted Spoon: For browning beef in batches.
  
• Wooden Spoon: For stirring without scraping the pot.
  
• Ladle: Because this stew deserves it.

Enjoy!

With love, from our simple kitchen to yours.

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Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Nana's Old Fashioned Beef Stew Recipe is thick, rich and delicious! Made on the stovetop in under an hour for the best comfort food dinner.

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 480cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 1/2 teaspoons paprika
• 2 pounds boneless beef chuck cut into bite-sized pieces
• 8 ounces tomato sauce
• 1 pound red potatoes diced small
• 1 pound baby carrots halved
• 4 to 6 cups beef stock
• 1 tablespoon Gravy Master

Instructions

• SEASON FLOUR: Add 1 cup all-purpose flour, half of 1 teaspoon kosher salt, half of 1 teaspoon fresh ground black pepper, and 1 1/2 teaspoons paprika to a gallon-size resealable bag. Seal and shake to combine.
• HEAT POT: Place a large heavy-bottomed pot over medium heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
• COAT BEEF: Add 2 pounds boneless beef chuck to the seasoned flour a handful at a time. Seal the bag and shake until the beef is well coated. Shake off excess flour before adding to the pot.
• BROWN BEEF: Add coated beef to the hot pot in batches. Cook for 1 to 2 minutes per side, turning to brown all sides. Remove browned pieces to a plate and continue until all beef is browned.
• BUILD STEW: Return all beef to the pot. Add 8 ounces tomato sauce, 1 pound red potatoes, 1 pound baby carrots, remaining 1 teaspoon kosher salt, remaining ½ teaspoon fresh ground black pepper, and 1 tablespoon Gravy Masterr.
• ADD STOCK: Pour in 4 to 6 cups beef stock. Add additional stock as needed until the beef and vegetables are just covered.
• SIMMER: Cover the pot and cook for 25 to 30 minutes, stirring occasionally, until the stew is thick and the vegetables are fork-tender.
• SERVE: Taste and adjust seasoning if needed. Serve hot.

Video

Notes

Make-Ahead: Beef stew tastes even better the next day. Cool completely, then refrigerate overnight before reheating.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef stock if the stew thickens too much.

Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Beef chuck gives the best flavor and tenderness for stovetop stew. Try to avoid packages labeled “stew meat,” which are usually a mix of different cuts and do not break down as evenly during cooking

Nutrition

Serving: 1 | Calories: 480cal | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 969mg | Sugar: 6g | Fiber: 5g | Calcium: 68mg | Iron: 6mg

Originally published September 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHRISTMAS ROAST RECIPE

• Unique Flavor: A festive upgrade to classic recipes.
  
• Cooking Options: Roast in the oven or slow-cook in the crockpot.
  
• Sticky-Sweet Glaze: Make a double batch and drizzle over your sides too.
  
• Christmas Showstopper: A gorgeous centerpiece for your holiday table.
  
• Family Favorite: Loved by all ages!

Christmas Roast

This is not your average pot roast. No, this baby gets a festive upgrade. 

We’re talkin’ bold balsamic, tangy cranberries, and a kiss of sweetness, all slow-roasted into the most luxurious holiday sauce you’ve ever spooned over mashed potatoes. 

It’s the kind of dish that makes people close their eyes on the first bite. Fork-tender, tangy-sweet, and absolutely crave-worthy

Whether you go oven or slow cooker, you’ll want to bookmark this Christmas roast recipe and pull it out every December. Trust me!!!

INGREDIENT NOTES 

• Chuck Roast: This is my top pick for tenderness and flavor, but ribeye or other roasts can also be used.
  
• Cranberry Sauce: Jellied cranberry (from a can) works best here! It blends smoothly into the marinade.
  
• Beef Stock: Adds richness and depth to the Christmas roast sauce. Beef broth can be used in a pinch but won’t be as concentrated. I love using Kitchen Basic Beef Stock in this recipe.
  
• Fresh or Frozen Cranberries: Either work well. Don’t skip these! They’re key for balancing the sweetness and bringing that seasonal sparkle.
  
• Balsamic Vinegar: Adds bold acidity that cuts through the richness of the cranberry roast. I’ve used basic balsamic vinegar from the grocery store and fancy balsamic from Italy in this recipe.
  
  Both are delicious, but you can definitely tell the difference.

VARIATIONS 

Spicier Version: Add extra red pepper flakes or a splash of hot sauce to the cranberry roast marinade.

Herb Swap: Use rosemary or sage in place of thyme for a more wintery twist.

Crockpot Convenience: Skip searing if you’re short on time. The flavor is still fantastic, just less caramelized.

Extra Glaze: Double the marinade and simmer half on the stovetop to serve as a glaze.

SERVING SUGGESTIONS

• Mashed Potatoes: Rich and buttery, these soak up every last drop of that crave-worthy sauce.
  
• Pasta: Want to really impress your guests? Make it from scratch!
  
• Fresh Salad: Broccoli salad or sweet kale salad (like the one from Costco) are staples on our holiday table.
  
• Veggie Sides: Roasted squash or heirloom carrots add extra color to the plate.
  
• Wine Pairing: Full-bodied reds like Cabernet Sauvingnon or Merlot complement the richness of the beef nicely.
  

HOLIDAY ROAST FAQ 

When developing this cranberry pot roast recipe, my goal was to create a holiday roast that delivered serious wow-factor with minimal stress. 

The key lies in the marinade chemistry… the acidity of the balsamic vinegar breaks down muscle fibers while infusing the meat with flavor. 

Cranberries provide natural pectin, which helps thicken the sauce as it simmers, and the stock adds body and umami depth. 

By searing before roasting, you trigger the Maillard reaction, creating that gorgeous golden crust and locking in juices. 

Whether you oven-roast or slow-cook, this is a flavor-packed, science-backed recipe that earns its spot at the center of your holiday table!

TOOLS NEEDED 

• Large Zip-Top Bag: For marinating the Christmas roast.
  
• Cast Iron Skillet or Oven-Safe Skillet: Use this to sear and bake the roast.
  
• Tongs: Helps flip the meat to sear on all sides.
  
• Meat Thermometer: So you know when it’s done!
  
• Foil: Tent after baking to keep the meat warm and moist.
  
• Slow Cooker: Only if using this method, instead of baking.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Roast Recipes

Best Ever Crock Pot Beef Pot Roast Recipe + Video

Melt in Your Mouth Beef Chuck Roast Recipe in the Oven

Smoked Beef Chuck Roast (Pellet Smoker Recipe)

Smoked Roast Beef (Easy Beef Sirloin Tip Roast Recipe)

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Cranberry Christmas Roast (Oven + Slow Cooker)

Make Christmas Roast with a cranberry-balsamic glaze in either the oven or slow cooker. Fork-tender, flavor-packed, and ridiculously good!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

marinating time 3 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 6

Calories 524cal

Author Donna Elick

Ingredients

• 1/3 cup balsamic vinegar
• 1/4 cup jellied cranberry sauce
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 3 pound chuck roast
• 2 tablespoons flavorless oil (I like light olive oil or avocado oil)
• 1/2 cup (8 fl oz) beef stock
• 2 cups fresh or frozen cranberries
• 4 sprigs fresh thyme

Instructions

• Make the Marinade: In a large zip-top bag, combine 1/3 cup balsamic vinegar, 1/4 cup jellied cranberry sauce, 3 tablespoons packed light brown sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon coarse ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes. Whisk well or squish the bag to fully incorporate the cranberry sauce.
• Pierce and Marinate the Roast: Use a knife or fork to pierce the 3 pound chuck roast all over. Place the meat in the bag with the marinade. Seal and refrigerate for at least 3 hours or overnight.
• Preheat the Oven: Preheat oven to 350°F.
• Dry and Sear the Roast: Remove the roast from the marinade, allowing excess to drip off into the bag. Blot dry with paper towels. In a large oven-safe skillet (preferably cast iron), heat 2 tablespoons flavorless oil over medium-high heat. Sear roast on all sides for 1–2 minutes per side until browned. Transfer to a plate.
• Add Sauce Ingredients: Pour the marinade into the hot skillet. Add the 1/2 cup (8 fl oz) beef stock, 2 cups fresh or frozen cranberries, and 4 sprigs fresh thyme. Stir to combine, then return the seared roast to the skillet.
• Roast and Baste: Transfer the skillet to the oven. Bake for about 1 hour, basting every 15 minutes, until the internal temperature reaches 145°F for medium or longer for more well-done meat.
• Rest the Roast: Remove from oven, tent with foil, and let rest for 15–20 minutes before slicing and serving.

Notes

Make-Ahead Tips: Marinate the roast the night before to save time. Flip the bag halfway through marinating for even flavor (if possible).

Storage: Store leftover roast in an airtight container in the refrigerator for up to 3 days.

Freezing Tips: Freeze sliced or shredded roast in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Tips: Reheat in a covered skillet with a splash of beef stock over medium-low heat until warmed through, or use the microwave in 30-second bursts.

Roast Tips: You can use almost any kind of roast for this recipe. Chuck roast is my top choice for its tenderness and rich flavor. A ribeye roast is another fantastic (but pricier) option. Cheaper cuts will still taste great but may not be as melt-in-your-mouth tender.

Marinade Tips: Piercing the meat with a fork before marinating allows the flavor to soak in deeper. Whisk or smush the marinade to fully incorporate the cranberry sauce before adding the meat.

Pan Tips: A cast iron skillet is ideal for searing and oven-roasting. If you don’t have one, use any oven-safe skillet. No oven-safe pan? Sear in a skillet and transfer to a baking dish before roasting. Or skip the oven altogether and use the slow cooker method instead.

SLOW COOKER INSTRUCTIONS
Follow steps 1–3 above.

Transfer to Slow Cooker: Place the roast in the slow cooker. Add the marinade, consommé, cranberries, and thyme.

Cook: Cover and cook on low for 6–8 hours, or until the beef is tender and pulls apart easily.

Nutrition

Serving: 1 | Calories: 524cal | Carbohydrates: 18g | Protein: 44g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 426mg | Sugar: 13g | Fiber: 2g | Calcium: 56mg | Iron: 5mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cranberry Christmas Roast (Oven + Slow Cooker) appeared first on The Slow Roasted Italian.

Don’t overlook the flavor of slow cooker recipes like this! The last time that I made this dish, it was a huge hit that still gets requests. 

I love the texture of the shredded meat, because it fits perfectly into sub rolls, Italian rolls, or a French roll to make a quick and delicious meal. 

It’s actually become a go-to recipe of mine and a family favorite because there are always leftovers to enjoy the next day! 

Leftover Italian beef means that you’ll have a day off of cooking to put your feet up and rest! Forget about needing a meat slicer to make this dish, and let the slow cooker take over and do all the work! 

Italian Beef Recipe

I love cooking beef in my slow cooker. Not only is it quick and easy, but the meat comes out fork tender and delicious every time I make it!

If you love roast beef sandwiches, my new Gatsby Sandwich is absolutely glorious! Or if chicken’s more your speed, my new Chicken Caprese Sandwich has you covered on every delicious front!

If you want more crockpot beef recipes, you have got to try my Crock Pot Beef Stroganoff. 

It’s hearty and flavorful with beef, mushrooms, onions, and garlic that are slow-cooked all day long.

Or, my Slow Cooker Beef Bourguignon is full of delicious and tender veggies, with juicy, melt in your mouth beef cooked in wine. And, it’s incredibly easy to make!!

Slow Cooker Beef Brisket is smothered with spices, oven seared, then simmered in the crockpot for a simple recipe that is wonderfully juicy and exploding with flavor. 

How to Make Italian Beef in the Slow Cooker

Slow cook a boneless beef chuck roast in your crockpot with bouillon and seasonings until it is fork-tender.

Then, shred the meat and serve on toasted hoagie rolls with provolone cheese for a simple, but delicious dinner!

About the broth

You can substitute 3 cups of boiling beef stock for the water and bouillon, but the bouillon gives it a really great flavor!

I would still add a few teaspoons of the bouillon or beef base when making this Italian beef recipe.

Ingredient Notes and Substitutions

• Beef – I use chuck roast for this Italian beef slow cooker recipe because it comes out perfectly tender every time. 
  
  But, you could also substitute a rump roast or another type of boneless beef roast if you prefer.
  
• Cheese – We love the taste of provolone cheese on our sandwiches. But, you can use another type of meltable cheese if you prefer. Good substitutions are mozzarella or cheddar cheese.
  
• Toppings – We top our Italian Beef Sandwiches with roasted red peppers and mild banana peppers. 
  
  For a slightly different taste, try swapping those with your favorite giardiniera — Italian pickled vegetables.
  
• Seasonings – The typical seasoning used will be Italian seasoning, but you can also add other options, including, but not limited to, black pepper, garlic powder, a pinch of red pepper flakes, a bay leaf, onion powder, or your own blend of spices. 

Best Bread for Italian Beef Sandwiches

Italian beef is typically served on hoagie rolls, but you can use any thin sandwich-type roll if those aren’t available.

• Brioche sandwich roll
• Ciabatta oblong bun
• French torpedo roll
• Italian sandwich roll
• Any hearty French roll 

I do not recommend using slices of sandwich bread for this Italian beef recipe. 

The bread will quickly become soggy and won’t be sturdy enough to hold all of the shredded beef and peppers.

Storing and Reheating Slow Cooker Italian Beef

Transfer cooked Italian beef from crock pot to a tightly covered airtight container. It will stay good for up to 3 to 4 days in the refrigerator.

To extend the storage time, you can easily freeze your leftovers. 

Just place the meat in freezer bags or wrap it tightly with aluminum foil, then store it for up to 2 to 3 months for the best quality.

To reheat, allow slow cooker Italian beef to thaw in the refrigerator overnight. Place the meat and broth in a pan covered with aluminum foil. 

Bake until it is warmed through and serve it on freshly toasted rolls.

Italian Beef Crock Pot FAQ

Serving Suggestions

If you’re wondering what to serve with this Italian beef recipe, traditionally, you would serve French fries. But, here are a few alternative options to consider:

• Ranch mashed potato salad
• Coleslaw
• Green salad
• Tater tots
• Sweet potato fries

Don’t feel like sandwiches? Spoon slow cooker Italian beef or rice or mashed potatoes. 

You could even eat it by the forkful with a side of mozzarella sticks and marinara!

Enjoy!

With love, from our simple kitchen to yours.

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Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video

Make this Italian beef recipe for tender roast beef in a crock pot, then make Italian beef sandwiches with sweet peppers and melted cheese.

Course Main

Cuisine Italian

Method Slow Cooker

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 8

Calories 636cal

Author Donna Elick

Ingredients

• 3 cups boiling water
• 5 cubes of beef bouillon
• 1 tablespoon Worcestershire Sauce
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons dried basil
• 1 teaspoon crushed red pepper to taste
• 1/8 teaspoon ground thyme
• 3 pounds boneless beef chuck roast 1 3-pound roast, trimmed of most fat

Sandwich Fixin's

• 8 hoagie rolls
• 16 slices provolone cheese
• 16 ounces roasted red peppers 1 16-ounce jar, sliced
• 16 ounces mild sliced pepper rings 1 16-ounce jar

Instructions

• Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
• Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
• When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
• Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
• Serve and enjoy.

Video

Notes

To extend the storage time, you can easily freeze your leftovers. Just place the meat in a freezer bag or wrap it tightly with aluminum foil and store it for up to two to three months for the best quality.

To reheat your leftovers after storing them, you will need to allow them to thaw in the refrigerator overnight.

Then, place the leftover beef and the broth in a pan covered with aluminum foil. Bake until it is warmed through and serve it on toasted rolls.

Nutrition

Serving: 1 | Calories: 636cal | Carbohydrates: 38g | Protein: 49g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 144mg | Sodium: 2155mg | Sugar: 5g | Fiber: 2g | Calcium: 368mg | Iron: 15mg

Originally published July 2014, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BEEF SOUP

• Simple, wholesome ingredients
• Crave-worthy flavors and textures
• One pot = easy clean up
• Chad’s top-pick

Hearty Beef Soup

Let me tell you something loud and proud… this is the soup that stopped my husband in his tracks.

Out of two thousand recipes on our site (yes, two thousand), this Hearty Beef Soup was Chad’s number one pick for our family Christmas dinner.

I mean… we could’ve gone with prime rib, lobster tails, or a chocolate dessert buffet, but this soup still reigned supreme.

That’s the power of a pot full of flavor-packed beef, rich stock, bold wine, and fork-tender veggies that practically melt in your mouth.

This old fashioned vegetable beef soup recipe has got Sunday dinner vibes with Tuesday night effort. It’s cozy, meaty, deeply savory, and so tender you could cut the beef with a spoon.

And yes, I said that like it’s a badge of honor (because it is).

One bite and you’ll feel like you’re wrapped in a warm blanket… that also happens to taste like a five-star bistro.

So, when people ask me what recipe I personally recommend when they want to knock someone’s socks off without breaking a sweat? This is the one. Chad-approved. Donna-devoured. Reader-adored. Make it once, and you’ll know why.

On a busy day, set our Crockpot Cabbage Rolls Soup before you leave and have a warm, comforting soup waiting for you!

I’ve got so many more comfort soups & stews for you to check out, like this rich & smoky albondigas soup!

And more comforting beef dinners like our hearty Corned Beef with Cabbage and Potatoes!

INGREDIENT NOTES

• Beef Chuck Roast: This cut comes from the shoulder of the cow and has a super rich, fatty flavor. It’s my first choice for hearty beef soup! 
  
• Shallots & Garlic: Aromatics play a big role in the overall flavor of a soup.
  
  Shallots can be replaced with an onion of your choice (for an even stronger flavor), but be sure to use fresh garlic instead of powdered.
  
• Beef Stock: Vegetable stock works just fine too. If you’re using bouillon or beef base, then use 4 teaspoons of the base/bouillon mixed into 4 cups of water.
  
• Italian Seasoning: DIY your own blend with 1 teaspoon dried basil, 1 teaspoon dried rosemary, ½ teaspoon dried oregano, and ½ teaspoon dried thyme.
  
• Worcestershire Sauce: Soy sauce is your best substitute, but you can add ketchup or apple juice to it to get some of that sweet acidity back. 
  

VARIATIONS

Potato Swap: Replace red potatoes with sweet potatoes or parsnips.

Stew-Like Texture: Add pearl barley or orzo for an even heartier soup!

Extra Veggies: Stir in green beans or peas during the last 10 minutes for color and variety.

Alcohol-Free Option: Choose a non-alcoholic red wine, substitute extra beef stock, or simply use grape, pomegranate, or cranberry juice.

SERVING SUGGESTIONS

• Bread For Mopping Up: Cornbread, beer bread, and garlic bread are favorites around here!
  
• Something Fresh: A crisp green salad balances this rich and hearty beef soup.
  
• Extra Veggies: Roast green beans or grill up some zucchini or asparagus.
  
• Topping Ideas: Sprinkle on some fresh parsley and croutons or crushed crackers.
  
• Dessert Options: Continue the rustic theme with a peach crisp or keep it light with pignoli cookies.

BEEF SOUP RECIPE FAQ

After making this hearty soup for 12 years, I can say with confidence: the key to this melt-in-your-mouth beef soup is the sear-simmer combo.

First, searing the beef deepens the flavor with that Maillard magic (those little brown bits = FLAVOR GOLD).

Then, a long, slow simmer with wine and aromatics breaks everything down into a velvety broth that hugs every spoonful.

I’ve made this recipe more times than I can count. Sometimes in double batches because it disappears that fast. And if Chad calls it his #1 out of thousands… trust me, you’re in for something special.

TOOLS NEEDED

• Large Dutch Oven or Heavy-Bottom Pot: Essential for even heat and gentle simmering.
  
• Tongs: Use these to turn the beef and sear it on all sides.
  
• Cutting Board and Knife: To trim the beef and chop up the potatoes and carrots.
  
• Garlic Press: Fresh garlic is a must in this recipe!
  
• Measuring Cups and Spoons: Getting the right ratio of liquids, seasonings, and veggies is the key to a balanced soup.
  
• Ladle: For serving!

Enjoy!

With love, from our simple kitchen to yours. 

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Hearty Beef Soup + Video

This Hearty Beef Soup is a rustic, soul-warming masterpiece, packed with savory beef, tender veggies, and plenty of rich, Italian flavor!

Course Soup

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 12 1 cup servings

Calories 244cal

Author Donna Elick

Equipment

• dutch oven
• garlic press

Ingredients

• 2 pounds beef chuck roast trimmed and cut into 1 to 1½-inch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon coarse ground black pepper
• 1 teaspoon kosher salt divided
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 3 garlic cloves, minced (about 1 tablespoon)
• 4 cups 32 ounces beef stock (I love Kitchen Basic)
• 1 cup Cabernet Sauvignon
• 2 teaspoons Worcestershire sauce
• 1 tablespoon dried Italian seasoning
• 1 teaspoon kosher salt
• 4 cups red potatoes about 20 ounces, bite-size pieces
• 3 cups baby carrots about 12 ounces, bite-size pieces
• Fresh parsley for garnish (optional)

Instructions

• Prepare the Beef: Trim off any hard fat or silver skin from the 2 pounds beef chuck roast. Cut into 1 to 1½-inch cubes. Set aside.
• Coat the Beef: In a large 1-gallon resealable bag, combine the 1/4 cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon coarse ground black pepper, and 1 teaspoon kosher salt. Add the cubed beef, seal the bag, and shake until the beef is evenly coated.
• Sear the Beef in Batches: Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat. Once hot, add 2 tablespoons unsalted butter. When the butter melts, add half of the floured beef cubes, shaking off any loose flour first. Sear each piece on all sides, turning every 3–5 minutes, until browned. Transfer browned beef to a plate and repeat with remaining beef.
• Sauté the Aromatics: Once all the beef is seared and removed from the pot, reduce heat to medium. Add 1 shallot, diced and 3 garlic cloves, minced . Cook for 3 minutes, stirring often, until fragrant and translucent.
• Deglaze the Pot: Pour in 1 cup Cabernet Sauvignon and scrape up any browned bits from the bottom of the pot. Stir in 4 cups 32 ounces beef stock (I love Kitchen Basic), 2 teaspoons Worcestershire sauce, 1 tablespoon dried Italian seasoning, and remaining 1 teaspoon kosher salt.
• Simmer the Beef: Return the seared beef to the pot. Stir everything together, cover with a tight-fitting lid, and bring to a boil. Once boiling, reduce heat to low and simmer for 40 minutes, covered.
• Add Vegetables: While the soup simmers, chop 4 cups red potatoes and 3 cups baby carrots into bite-size pieces. After 40 minutes, add them to the pot. Stir well to coat with broth. Cover and simmer for an additional 40 to 50 minutes, or until the vegetables are fork-tender and the beef is melt-in-your-mouth tender.
• Taste and Adjust: Taste the broth and adjust salt if needed. Garnish with chopped Fresh parsley, if desired. Serve hot with crusty bread or a side salad.

Video

Notes

Make-Ahead Tips: You can prepare the beef and broth mixture up to 1 day ahead. Store in the refrigerator and reheat gently before adding vegetables.

Storage: Cool soup completely, then transfer to airtight containers. Store in the refrigerator for up to 4 days.

Freezing Tips: This soup freezes beautifully. Freeze in individual portions or a large container for up to 3 months. Leave some space at the top of the container for expansion.

Reheating: Reheat in a saucepan over medium-low heat, stirring occasionally until warmed through. You can also reheat individual servings in the microwave in 30-second intervals, stirring in between.

Ingredient Tips:
Beef: Chuck roast, chuck shoulder, chuck-eye roast, or top chuck work best. Do not use pre-cut stew meat—it’s often a mix of tough cuts.

Wine Substitute: If avoiding alcohol, substitute the wine with additional beef stock or grape, pomegranate, or cranberry juice.

DIY Italian Seasoning: If you don’t have a premade blend, use 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme.

Stock Substitute: Substitute 4 teaspoons beef base or bouillon plus 4 cups water if needed.

Nutrition

Serving: 1 | Calories: 244cal | Carbohydrates: 11g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 651mg | Sugar: 3g | Fiber: 2g | Calcium: 44mg | Iron: 3mg

Originally published September 2014, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hearty Beef Soup + Video appeared first on The Slow Roasted Italian.

This Instant Pot Beef Stew Recipe is loaded with tender beef and is one of those easy Instant Pot recipes that everyone will love.

It’s the perfect example of why I love making a big batch of stew, in a short amount of time. 

If you’re craving a simple homemade beef stew, this is it. Each bite is loaded with so much flavor, it’s literally the best beef stew recipe there is. 

This is my go-to comfort food recipe with minimal cook time, and I assure you that it’s perfect for chilly days. 

The best thing about my new favorite Instant Pot recipe is that it’s loaded with delicious beef and other simple key ingredients. 

Keep this on your radar the next time that you want a classic beef stew – it doesn’t get any better than this! I love the tender chunks of beef that pressure cooking offers! 

Instant Pot Beef Stew

This beef stew recipe for the Instant Pot yields meltingly tender bites of meat in a rich, flavorful broth that’s loaded with tasty vegetables and herbs.

Simply brown the meat, stir in the remaining ingredients, and set it to cook! You’ll have all that “simmered all day” flavor in a fraction of the time.

To see us make beef stew in the Instant Pot from start to finish, watch the video in this post!

If you don’t want to make pressure cooker beef stew, I have a stovetop version that’s just as delicious. 

Or our Crockpot Cowboy Stew that’s loaded with sausage, beef, and bold cowboy flavors for a stew that basically cooks itself!

Or, try one of my other Instant Pot stew recipes, like creamy Zuppa Toscana or hearty lentil.

Actually, we have a whole list of our favorite soups and stews that are easy and delicious!

If the Instant Pot is already your go-to for weeknight dinners, our Beef Chuck Roast Instant Pot Recipe is your next hero. We cook a chuck roast with mushrooms, and it comes out melt-in-your-mouth tender every single time!

Ingredient Notes and Substitutions

• Chuck Roast – Beef chuck roast turns out far more tender than pre-cut, packaged stew meat, which can contain a variety of beef cuts. 
  
  You can also use chuck shoulder, chuck-eye roast, or top chuck when making this beef stew recipe in the Instant Pot. 
  
  Any of these will result in tender chunks of beef you can cut with your spoon!
  
  While you could technically use any kind of meat, these are the ones that will be tender and give you the perfect beef stew taste and texture. 
  
• Veggies – Use the classic trio of carrots, onion, and celery for this beef stew Instant Pot recipe. 
  
  Individually, the flavors may seem mild, but they really enhance the final dish! You can also use any root vegetables, frozen peas, or diced sweet potato.
  
• Beer – I used a darker Belgian ale, which adds a more robust flavor than a white or pale ale. 
  
  Any dark ale is usually a good choice for pressure cooker beef stew, or you can try a stout for something bolder.
  
• Fresh Rosemary – While dried rosemary can be used in a pinch, you’ll end up with tiny bits floating in your bowl. 
  
  Instead, toss in a few springs to infuse Instant Pot beef stew with that herbal flavor, then remove them before serving.
  
• Beef Stock and Base – The stock is your flavorful cooking liquid, while Better Than Bouillon base adds extra concentrated flavor. 
  
  Don’t mix the base with water as directed — use it straight from the jar.

The good news is that this simple stew can be really versatile as well. 

Adding other seasonings like a fresh bay leaf, garlic powder, fresh herbs, brown sugar, onion powder, fresh parsley, and more to this delicious beef stew is a breeze. 

You can also add sweet potatoes, pearl onions, red wine, and more! The beef stew meat is the perfect seasoned meat that offers deep flavors in every bite. 

You can easily turn this into the perfect Instant Pot beef stew recipe for you and your taste buds!  

Prep Ahead

• Cut beef into cubes
• Peel and chop vegetables

Tips and Tricks to Make Perfect Pressure Cooker Beef Stew

• Brown the meat first. 

This creates a lovely crust on the beef chunks and adds extra flavor to the entire dish as well!

And you can do it right in the Instant Pot, keeping this a true one pot recipe.

• Don’t cut the veggies too small. 

Larger chunks will hold their shape, while smaller pieces may turn to mush by the time the pressure cooker beef stew is done cooking.

• Need an alcohol-free version? 

Simply replace the ale with extra stock. Or, substitute an equal amount of mushroom stock for another layer of flavor.

Serving Suggestions

Thick slices of crusty bread are the perfect pairing for soups and stews, and this Instant Pot beef stew is no exception!

For a lighter meal, pair a small bowl with a side salad or some roasted vegetables.

You can also let the rich flavor of this dish be the main entree for busy weeknights. Keep it simple! 

Kitchen Tools You Will Need

• Instant Pot – This is the one I use.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Beef Stew Instant Pot FAQ

Storing and Reheating Instant Pot Stew

Once cooled, transfer leftovers to an airtight container and refrigerate for 3 to 4 days.

Instant Pot beef stew also holds up really well in the freezer. Leave some room at the top of the freezer-safe container for the liquid to expand as it freezes. 

Use within 3 months and thaw in the refrigerator before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Super Easy Instant Pot Beef Stew Recipe + Video

Instant Pot Beef Stew is the perfect recipe for the novice pressure cooker user! Have a comforting meal on the table in under an hour.

Course Main

Cuisine American

Method Instant Pot

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 – 10

Calories 442cal

Author Donna Elick

Ingredients

• 2 tablespoons olive oil
• 1 1/2 – 2 pounds chuck roast cut into 1” cubes
• 2 tablespoons steak seasoning
• 1/3 cup all-purpose flour
• 1 12 ounce bottle Belgian Ale
• 4 carrots peeled and cut into 1” lengths
• 5 stalks celery cut into 1” lengths
• 1 large onion cut into 8 wedges
• 3 cloves garlic minced
• 1 package beefy onion soup mix
• 2 cups beef stock
• 1 tablespoon Better than Bouillon Beef Base
• 3 springs rosemary
• 1 packet beef gravy mix optional

Instructions

• Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
• Season the cubed chuck roast with steak seasoning. When the Instant Pot is heated, add the beef to the pot. Brown on all sides. Sprinkle the flour over top and stir to coat the beef. Cook for 1-2 minutes further.
• Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.
• Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.
• After the timer runs out, let naturally release for 10 minutes, then quick release. If stew is too thin for your liking, you can add a package of brown gravy mix to thicken it further.

Video

Nutrition

Serving: 1 | Calories: 442cal | Carbohydrates: 11g | Protein: 41g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 465mg | Sugar: 3g | Fiber: 2g | Calcium: 68mg | Iron: 5mg

Originally published January 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Super Easy Instant Pot Beef Stew Recipe + Video appeared first on The Slow Roasted Italian.

Chuck roast burnt ends have that irresistible combination of sweet, savory, and smoky that comes straight out of a legit BBQ pit… but it all happens in your oven! 

Poor Man’s Burnt Ends

If you’ve ever had burnt ends from a BBQ joint and thought, “HOW do they make it taste that good???” this is your answer.

This is my go-to recipe when I want full-on BBQ flavor without firing up the smoker. I mean, don’t get me wrong, I love my smoker, but this oven version??? It’s magic.

I first made these on a rainy day during one of our meat-smoking marathons in 2020, and let’s just say they’ve become a permanent fixture on our menu.

They’ve got that bark, that melt-in-your-mouth tenderness, and that sticky-sweet BBQ glaze that makes you lick your fingers between bites.

We devour these chuck burnt ends straight off the sheet pan. I’ve even caught Chad sneaking cubes while they’re still too hot to touch.

Serve with mac and cheese or potato salad and you’re basically a backyard hero. {wink}

Popularized in Kansas City and a staple of Texas barbecue, burnt ends have become popular across the US. 

But what are burnt ends? Traditionally, they are crispy, flavorful pieces of meat from the point end of a brisket.

This cut has a higher percentage of fat, and the longer cooking time allows the pieces to get crispy and charred.

Not everyone has an outdoor kitchen or a pellet smoker. We get that… which is how this recipe was born!

And with budget-friendly chuck roast rather than brisket, poor man burnt ends deliver all the flavor without hitting your wallet too hard.

If this recipe has you ready to level up your BBQ game, our guide on how to trim a brisket is the next skill to add to your pitmaster toolkit.

INGREDIENT NOTES

• Chuck Roast: Look for good marbling (white lines and flecks of fat), which helps keep the meat tender.
  
• Spice Rub: This one’s got all the savory, smoky, and tangy favorites. I like to double the amounts and store the rest for other meats. It’s a flavor powerhouse!!
  
• Barbecue Sauce: Sweet Baby Ray’s is a go-to, but homemade or other store-bought favorites shine just as well.
  
• Salted Butter: Adds richness and helps crisp the meat during the final roast.

VARIATIONS

Spicy Style: Add more cayenne or use a spicy BBQ sauce.

Honey BBQ: Stir 2 tablespoons of honey into the sauce for sweet and sticky magic.

Smokehouse Version: Use smoked salt or smoked paprika for even more depth.

Garlic Butter Glaze: Add ½ teaspoon of garlic powder to the butter before dotting the pan.

Keto-Friendly: Use a sugar-free BBQ sauce (Sweet Baby Ray’s is great!) for a low-carb recipe.

Tex Mex Twist: Toss finished burnt ends with chipotle sauce and serve over nachos.

CHUCK ROAST BURNT ENDS FAQ

TOOLS NEEDED

• Rimmed sheet pan
  
• Wire rack
  
• Sharp knife and cutting board
  
• Foil (for easy cleanup)
  
• Mixing bowls
  
• Measuring spoons

Enjoy!

With love, from our simple kitchen to yours.

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Poor Man’s Burnt Ends + Video

Poor Man’s Burnt Ends are made with tender beef chuck pieces, cooked low and slow for a crispy exterior and caramelized with BBQ sauce!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 5 people

Calories 616cal

Author Donna Elick

Equipment

• rimmed sheet pan
• wire rack
• kitchen knives

Ingredients

BBQ Spice Rub Ingredients:

• 1 tablespoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon dried mustard
• 1 teaspoon coarse black pepper
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon cayenne pepper

Burnt Ends Ingredients:

• 3 pounds chuck roast
• 2 tablespoons spice rub
• 1-2 cups barbecue sauce I use Sweet Baby Rays
• 8 tablespoons  salted butter (1 stick) cut into 1-tablespoon pats

Instructions

• Make the Rub: In a small bowl, whisk together 1 tablespoon paprika. 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon dried mustard, 1 teaspoon coarse black pepper, 1 1/2 teaspoon sea salt, and 1/2 teaspoon cayenne pepper Measure out 2 tablespoons for the recipe. Store remaining rub in an airtight container.
• Preheat the Oven: Preheat oven to 275°F. Line a rimmed sheet pan with foil and place a wire rack on top.
• Season the Meat: Rub the entire 3 pounds chuck roast with 2 tablespoons spice rub. Use your hands to press the seasoning into all sides of the meat.
• Roast Low and Slow: Place the seasoned roast on the wire rack and bake for about 3 hours.
• Cube and Sauce: Remove the roast from the oven. Cut it into 1-inch cubes and spread the pieces directly on the foil-lined sheet pan. Toss with 1-2 cups barbecue sauce to coat.
• Add Butter and Finish: Dot the meat with pats of 8 tablespoons  salted butter . Return to the oven and bake at 450°F for 30 minutes, stirring halfway through, until the meat is caramelized, crisp around the edges, and deeply charred.
• Serve: Serve immediately with extra barbecue sauce if desired.

Video

Notes

Rub Yield: Spice rub recipe makes about ¼ cup, enough for two roasts. Store extra in an airtight container.

Weight Loss During Cooking: A 3-pound chuck roast typically yields about 2.1 pounds of cooked meat (roughly 34 ounces), due to moisture loss.

Cooking Time Tip: Roast for about 1 hour per pound. Always check internal temperature for accuracy.

Cleanup Help: Line your sheet pan with foil for easy cleanup. Trust me, it’s worth it!

Keto-Friendly Option: Use sugar-free BBQ sauce to make this low-carb and keto-approved.

Smoker Instructions:
Rub roast with spice blend.

Smoke at 275°F until internal temp reaches 165°F.

Wrap in foil and continue to 195°F.

Cut into cubes, toss with BBQ sauce and butter in a foil pan.

Smoke 1 to 2 more hours, stirring occasionally, until crispy and tender.

Nutrition

Serving: 6.3ounces | Calories: 616cal | Carbohydrates: 26g | Protein: 38g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 180mg | Sodium: 1593mg | Sugar: 19g | Fiber: 1g | Calcium: 80mg | Iron: 5mg

Originally published May 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us – It allows us to keep creating new recipes.

The post Poor Man’s Burnt Ends + Video appeared first on The Slow Roasted Italian.

My slow cooker pot roast recipe is so easy that you don’t even need a video tutorial – but check it out anyway just to get a glimpse of the delicious meal you’re about to enjoy!

This recipe is perfect for busy weeknights and a great way to create an epic Sunday supper. You’re going to love the depth of flavor. 

This easy pot roast recipe is made using simple ingredients and is loaded with tons of flavor. I love that it takes minimal effort, too! 

I’ve made this beef pot roast literally a zillion times and it’s always a weeknight dinner that everyone raves about. 

It’s a fun family dinner – or the best Sunday dinner – and just a great recipe to sit around and enjoy bite after bite of the juicy roast while surrounding yourself with family and friends. And the best part? 

There are usually leftovers of this crockpot pot roast recipe to enjoy the next day! 

Follow the simple steps listed on the recipe card to make this slow cooked pot roast. You’ll be chowing down on one of the best roasts in no time at all! 

Best Ever Crock Pot Roast With Gravy

The best chuck roast crock pot recipe takes just a little work and gives you a lot of flavor in return. 

The first time you make it, you won’t believe how much flavor it actually has. 

This is sure to be one of the best things you eat this year. (and the delicious gravy pairs perfectly with the delicious roast!) It’s like a complete meal in every bite, loaded with incredible flavor. 

Good thing you clicked on this slow cooker pot roast recipe – because that’s exactly what I have here! It’s so simple, yet so scrumptious!

Be sure to save those fat trimmings, our Beef Tallow guide shows you how to make them into a flavorful cooking fat! You’ll feel good about not wasting the trimmings!

So what else is for dinner? Classic mashed potatoes, creamy cheesy mac and cheese, and fluffy dinner rolls? Sounds delicious!!

I keep this on rotation with our Beer Braised Short Ribs and Corned Beef with Cabbage nad Potatoes recipe during the week!

Love pot roast? Try our Copycat Cracker Barrel Pot Roast that recreates the same tender, fall-apart beef that feels like it came right from Cracker Barrel!

When you need that same fall-apart chuck roast but don’t have all day, our Beef Chuck Roast in the Instant Pot Recipe delivers tender beef & mushrooms in a fraction of the time!

Ingredient Notes & Substitutions

• Chuck Roast – When you’re cooking for a long time, cuts with a high percentage of fat are always best. 
  
  Those cuts come from the shoulder muscles and are beautifully marbled. They also hold up well to heat without breaking down, which is exactly what we want.
   
• Balsamic Vinegar – I love the tangy Mediterranean flair that comes with balsamic! But, for a delicious twist that no one expects, you could replace the balsamic with red wine. 
  
  Try both and see what you like best – and be sure to tell me when you do!
  
• Beef Stock – While this stock most obviously matches with the meat that we’re cooking, that doesn’t mean that you don’t have any other options! 
  
  Chicken or vegetable stock can almost always be used in its place.
  
• Dried Rosemary, Bay Leaves, & a little Parsley – I actually do recommend using dried herbs for crockpot roast with gravy! 
  
  You get great, concentrated flavor that seeps into the meat while the whole thing slowly cooks. Fresh herbs can be used as well, but I think that to make the perfect pot roast, dried works best.
   
• (Optional) Xanthan Gum – A fantastic thickener for roasts, soups, and stews of all sizes – and it’s low carb! It helps you to get a thick, creamy gravy without flour. 

Tips & Tricks For Making Chuck Roast In A Crockpot

• Bulk With Veggies – Who doesn’t love vegetables with their pot roast? Large chunks of onions, red potatoes, and baby carrots are your usual suspects. 
  
  If you decide to add these to your crock pot pot roast, then you’ll need to adjust the cook time – cook on low for 7-8 hours. Talk about the ultimate comfort food loaded with flavors. 
  
• Make It On The Stovetop – Use a Dutch oven for best results! After searing the meat, reduce to a simmer, cover, and cook on a low heat for 7-8 hours. 
  
  Test the meat periodically and remove from heat once the roast is pull-apart tender. 
  
• Avoid a Tough Roast – Usually, if your roast is tough, it needs to cook a little longer! 
  
  But you also need to be sure to let the meat rest before slicing into it to let those juices redistribute throughout the meat. Otherwise, it’ll all leak out, and all of that waiting will have been for nothing!

Storing and Reheating Leftover Crockpot Roast With Gravy

Cooked beef should be stored in an airtight container and eaten within 4 days. Keep the meat stored with the gravy – it just gets better overnight!

You have a couple of options for reheating. 

Reheating in the oven on a lower heat with a bit of a beef broth bath will help it to come to temperature without drying out – tent with aluminum foil if you do.

Microwaving is always a choice, of course, but do so in small 15 second bursts until warmed through. Try adding a bit of beef broth to the bowl with this method as well.

Crockpot Roast With Gravy FAQ.

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Crock Pot Beef Pot Roast Recipe + Video

Crockpot Roast With Gravy is a savory, soulful Sunday dinner with flavor to spare! Prep this slow cooker pot roast recipe in just 5 minutes!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 12

Calories 237cal

Author Donna Elick

Equipment

• slow cooker
• cutting board
• kitchen knives

Ingredients

• 3 pounds boneless chuck roast
• 1 tablespoon kosher salt
• 1 teaspoon black ground pepper
• 2 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 cups beef stock
• 2 dried bay leaves
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon xanthan gum optional
• chopped flat-leaf Italian parsley for garnish, optional

Instructions

• Rinse the roast in cold water and pat dry with paper towels. Remove any hard fat. Season both sides of the roast with the salt and pepper.
• Warm a Dutch oven or large heavy-bottomed pot over medium-high heat.
• Add olive oil to the pot and sear both sides of the roast, about 3-5 minutes per side. Add bay leaves to your slow cooker. I like to use a 6-quart oval for this recipe.
• Remove the roast from the pot and place it on top of your bay leaves in your slow cooker. Pour the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder into the pot. Bring to a boil. Stir occasionally, using a wooden spatula to scrape the browned bits from the bottom of the pot.
• Once the liquid comes to a boil, pour into the slow cooker over the roast. Cover. Cook on high for 3 to 4 hours (until the roast is pull-apart tender) or 6-8 hours on low. When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
• Remove the bay leaves. Use 2 forks to break the roast into chunks. Remove any large pieces of fat.
• If you prefer to serve your roast in an au jus, it is ready to serve as is. To turn the au jus into a gravy, sprinkle the xanthan gum over the roast and stir to combine. Garnish with parsley if desired. Serve and enjoy!

Video

Notes

You can skip searing the meat in the Dutch oven and simply place all of the ingredients (except xanthan gum and parsley) in the slow cooker for cook time.

Stovetop method – reduce Dutch oven to simmer, cover and cook on low for 7 to 8 hours until the roast is pull-apart tender.

You can substitute the balsamic vinegar with red wine for a great twist on this recipe.

Add fresh onions, carrots, and potatoes as desired (obviously, it will no longer be keto) for the last hour of cook time.

Nutrition

Serving: 1 | Calories: 237cal | Carbohydrates: 2g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 758mg | Sugar: 1g | Fiber: 1g | Calcium: 28mg | Iron: 3mg

Originally published February 2020, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Crock Pot Beef Pot Roast Recipe + Video appeared first on The Slow Roasted Italian.