Tips & Tricks

• Sear the roast first (optional) – Browning the beef in a skillet before adding it to the slow cooker deepens the flavor.
• Cut veggies evenly – Dice the onion, pepper, and celery into similar sizes so they cook down consistently.
• Check tenderness – The roast is ready when it easily shreds with a fork (6–8 hours on low).
• Serve with sides – Mashed potatoes, buttered noodles, or rice are perfect for soaking up the gravy.
• Thicken gravy – If you want a thicker sauce, whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) during the last 30 minutes of cooking.

Substitutions

• Beef chuck roast – Swap with brisket, round roast, or pork shoulder for a different twist.
• BBQ sauce – Use your favorite brand; smoky, sweet, or spicy will all work.
• Tomato sauce – Crushed tomatoes or even ketchup can be used in a pinch.
• Beef bouillon – Substitute with beef base, broth, or stock.
• Thyme – Rosemary or Italian seasoning can be swapped in if that’s what you have on hand.

Variations

• Spicy Kick – Add chili powder, smoked paprika, or a few dashes of hot sauce.
• Veggie Loaded – Toss in carrots, mushrooms, or potatoes with the other vegetables for a complete meal.
• Sandwich Style – Shred the roast and serve it on toasted rolls with extra BBQ sauce for hearty sandwiches.
• Southern Style – Replace the tomato sauce with a can of Rotel for a zesty, slightly spicy gravy.
• Sweet & Tangy – Add 1–2 tablespoons of brown sugar or honey to the sauce for a sweeter balance.