Chilly weather, football on TV, and a slow cooker full of chili - that’s a pretty good weekend. We made this chuck roast chili for supper recently, and it was too good not to share!
Using a beef roast gives this chili tender, shredded beef in every bite. And the prep is easy: add everything to your slow cooker, let it cook, and shred the beef before serving. It’s a hearty meal for game day or a busy weeknight when you want supper waiting for you.
Cook time: 8–10 hours on low
Ingredients
- 2–3 lb Oak Barn Beef chuck roast
- 1 can diced tomatoes (28 oz)
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 small onion, diced
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Fill the slow cooker. Place the thawed chuck roast in your slow cooker. Add the diced tomatoes, kidney beans, black beans, onion, beef broth, and seasonings. Stir the ingredients around the roast to combine.
- Cook low and slow. Cover and cook on low for 8–10 hours, or until the roast is fork-tender and shreds easily.
- Shred the beef. Transfer the roast to a cutting board and shred it with two forks, removing any large pieces of fat.
- Stir and serve. Return the shredded beef to the slow cooker and stir it into the chili. Taste and adjust the salt and pepper, then serve with your favorite toppings.
Make It Your Own
We love setting out toppings so everyone can finish their bowl how they like it. Try shredded cheddar, sour cream, sliced jalapeños, green onions, or crushed tortilla chips. Cornbread makes a great side, too!
Prefer a little more heat? Add a pinch of cayenne or your favorite hot sauce. For a thinner chili, stir in a little extra beef broth after shredding the roast.
Start With Great Beef
A chuck roast is made for meals like this. Slow cooking turns it into tender, flavorful beef that makes a simple pot of chili feel extra special.
Shop Oak Barn Beef to find beef for your next game-day meal or family supper.
