The Best Crock-Pot Chuck Roast

4.33 from 79 votes

This is by far the best way to cook chuck roast. Your whole family is going to love! It is clean, easy, delicious and the perfect dinner or lunch meal prep!

Prep Time1

Cook Time8

Course: Dinner

Cuisine: American

Keyword: chuck roast, clean eating, crock-pot recipe, dinner ideas, easy recipes, healthy recipe, slow cooker recipe

Servings:

Calories: 291kcal

Author: Alaina Hinkle

Equipment

Pressure Cooker (4 qt suggested)
3 sheets of 1 1/2 ft of aluminum foil

Ingredients

2 lb bone out chuck roast
2 tsp salt
2 tsp onion flakes
2 tsp garlic powder
1 tsp cane sugar
1 tsp paprika
1 tsp pepper
1 tsp celery seed
1/2 tsp turmeric
1/2 tsp red pepper
1 1/2 tbsp Worcester Sauce

Instructions

Hinkle Seasoning

First you will make your Hinkle seasoning in order to season your chuck roast
In a small bowl add in your salt, onion flakes, garlic powder, cane sugar, paprika, pepper, celery seed, turmeric and pepper. Whisk together until fully combined.

The Best Crock-Pot Chuck Roast

Lay out ( 3 ) 1 1/2 ft sheets of aluminum foil, one on top of the other. They will be large enough to where you will be able to wrap your chuck roast closed with no openings.
Place your chuck roast on top of the center of the 3 layers of aluminum foil. Fold up the outsides of the aluminum a bit, because you are about to start seasoning.
Take a fork and poke the top about 5 times and then, flip and do the same to the bottom.
Now take the Worcester Sauce and pour half on the top, rubbing it over the surface, then flip and do the same to the bottom. Also rubbing the sides as well.
After take your Hinkle seasoning you made that is fully whisked together, and sprinkle 3 tsp of the seasoning on the top and sides, as well the other 3 tsp on the bottom and sides. Fully covering it. ( use a bit more if you need for the sides etc.)
Fold up the seasoned chuck roast in the 3 sheets of aluminum foil and place in the refrigerator to marinate over night.
In the morning take it out and put the chuck roast DIRECTLY into your 4qt or 6qt crock pot. You are NOT taking the chuck roast out of the aluminum. This aluminum trick does WONDERS, keeps it soooooooo juicy and not dry like typical pot roast.
Place on low for 8 hours OR high for 4 hours, then low for 1 more hour. Once time is up, take your chuck roast out. Flip it over into a deep baking dish and watch it fall apart with your fork— it will not take much, it is like butter! Make sure you store in the juices to ensure it does not dry out the next day
Then enjoy anyway you see fit! ( see ideas in the post above!)

Nutrition