Ingredients

• 3–4 lb boneless beef chuck roast, well marbled
• 2 tsp kosher salt + 1 tsp black pepper
• 2 tbsp avocado oil or beef tallow
• 1 large onion, cut in wedges
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 1½ cups beef bone broth
• 1 tbsp Worcestershire sauce
• 3 thyme sprigs, 2 rosemary sprigs, 1 bay leaf
• 1 lb turnips or rutabaga, in 1½-inch chunks
• 3 celery stalks, in 2-inch pieces
• 2 tbsp butter, to finish

Method

1. Dry-brine. Pat the roast very dry, season all over with salt and pepper and rest 30 minutes (or overnight in the fridge).
2. Sear. Heat oil in a Dutch oven or the Instant Pot on Sauté until shimmering. Sear the roast 4–5 minutes per side until deeply browned. Do not rush this; browning is where the flavor lives. Move to a plate.
3. Build the base. Cook onion 3 minutes, add garlic and tomato paste for 1 minute, then pour in broth and Worcestershire, scraping up every browned bit.
4. Braise. Return the roast, tuck in herbs, and cook by your method (see the time table below). Keep the lid on.
5. Add vegetables. Slow cooker/oven: add turnips and celery for the final 90 minutes. Instant Pot: cook the roast first, release pressure, add vegetables and pressure 5 more minutes.
6. Rest 15 minutes. Lift the roast onto a board, tent with foil, strain the juices for gravy and whisk in the butter.
7. Serve. Pull apart with two forks along the natural seams. It is done when a fork twists in with no resistance.

Ingredients

• 3–4 lb boneless chuck roast
• 2 tsp kosher salt and 1 tsp black pepper
• 2 tbsp avocado oil
• 1 onion, in wedges
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 cup beef bone broth
• 1 tbsp Worcestershire sauce
• 3 thyme and 2 rosemary sprigs
• 1 lb turnips, in 1½-inch chunks
• 3 celery stalks, in 2-inch pieces

Method

1. Season the dried roast and sear 4 minutes per side in a hot skillet. Do not skip this step.
2. Soften the onion in the same pan 3 minutes, add garlic and tomato paste for 1 minute, then deglaze with broth and Worcestershire.
3. Pour the onion mixture into the slow cooker, set the roast on top and tuck in the herbs.
4. Cook on Low 8–10 hours (High 5–6 hours). Add the turnips and celery for the last 2 hours on Low.
5. Rest 15 minutes, shred along the seams and strain the juices for gravy.

Ingredients

• 3–4 lb boneless chuck roast
• 2 tsp kosher salt and 1 tsp black pepper
• 2 tbsp avocado oil
• 1 onion, in wedges
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 cup beef bone broth
• 1 tbsp Worcestershire sauce
• 3 thyme and 2 rosemary sprigs
• 1 lb turnips, in 1½-inch chunks
• 3 celery stalks, in 2-inch pieces

Method

1. Cut the roast into 2 pieces for faster cooking (or leave whole). Season and sear each side 4 minutes on Sauté.
2. Sauté onion, garlic and tomato paste 2 minutes. Pour in broth and Worcestershire and scrape the bottom well so the pot does not trigger a burn warning.
3. Return the roast, add herbs, lock the lid, set to Sealing and cook on High Pressure 45–50 minutes (60–70 if whole).
4. Natural release 15 minutes, then quick release the rest.
5. Lift out the roast, add turnips and celery, and pressure cook on High 5 more minutes with a quick release.
6. Rest the roast 10 minutes, shred, and thicken the juices on Sauté for gravy.

Ingredients

• 3 lb chuck roast
• 4 tbsp butter
• 8–10 pepperoncini plus ¼ cup brine
• 1 tsp each dried dill, parsley, garlic powder and onion powder
• ½ tsp salt and ½ tsp pepper
• ½ cup beef broth

Method

1. Mix the dill, parsley, garlic, onion, salt and pepper into your homemade ranch seasoning.
2. Sear the roast 3 minutes per side (optional but better) and place it in the slow cooker.
3. Sprinkle with ranch seasoning, then add the butter, pepperoncini, brine and broth.
4. Cook Low 8 hours, or Instant Pot High Pressure 60 minutes with 15 minutes natural release.
5. Shred and stir the beef back into the buttery juices. Serve over cauliflower mash.

Ingredients

• 3–4 lb chuck roast
• 3 large onions, thinly sliced
• 3 tbsp butter
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 4 thyme sprigs
• 1 tsp garlic powder
• 6 slices Gruyère or provolone
• salt and pepper

Method

1. Season and sear the roast, then set aside.
2. Melt the butter in the same pot and cook the onions on medium-low 15–20 minutes until jammy and golden.
3. Add broth, Worcestershire and thyme, then nestle the roast into the onions.
4. Cover and braise at 300°F for 3 hours (or slow cooker Low 8 hours).
5. Top the roast with cheese and broil 2 minutes until bubbling. Serve with onion jus.

Ingredients

• 3½ lb chuck roast
• ⅓ cup balsamic vinegar
• 1 cup beef broth
• 4 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 2 rosemary sprigs
• 2 tbsp avocado oil and 1 tbsp butter

Method

1. Season and sear the roast in oil 4 minutes per side.
2. Whisk balsamic, broth, Dijon, Worcestershire, garlic and oregano and pour around the roast.
3. Add the rosemary, cover and braise at 300°F for 3 hours or Instant Pot 60 minutes.
4. Reduce the juices 10 minutes, whisk in the butter and spoon over sliced beef.

Ingredients

• 3–4 lb chuck roast
• 6 tbsp softened butter
• 8 garlic cloves, minced
• 2 tbsp chopped rosemary, thyme and parsley
• zest of 1 lemon
• 1 cup beef broth
• salt and pepper

Method

1. Season and sear the roast on all sides.
2. Mix butter, garlic, herbs and zest and smear it over the top and sides.
3. Add broth to the pot, cover and braise at 300°F for 3 hours.
4. Uncover, raise the oven to 425°F and roast 20 minutes until the crust browns.
5. Rest 15 minutes and spoon the pan juices over the slices.

Ingredients

• 3 lb chuck roast
• 8 oz cremini mushrooms, quartered
• 1 cup dry red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 onion, sliced
• 3 garlic cloves
• 4 thyme sprigs
• 2 tbsp oil and 2 tbsp butter

Method

1. Sear the roast and set aside. Brown the mushrooms in butter 6 minutes, then add onion and garlic 3 minutes.
2. Stir in tomato paste, pour in the wine and simmer 3 minutes to cook off the alcohol edge.
3. Add broth and thyme, return the roast and braise 3 hours at 300°F (or Instant Pot 60 minutes).
4. Shred and serve with the mushroom sauce.

Ingredients

• 3 lb chuck roast
• 1 can (14 oz) crushed tomatoes
• 1 onion, diced
• 4 garlic cloves
• ½ cup beef broth
• 1 tsp Italian seasoning
• ½ cup pitted olives
• fresh basil and shaved Parmesan to finish

Method

1. Season and sear the roast.
2. Sauté onion and garlic 3 minutes, then add tomatoes, broth and Italian seasoning.
3. Return the roast, cover and braise 3 hours at 300°F (or slow cooker Low 8 hours).
4. Stir in olives in the last 20 minutes. Top with basil and Parmesan.

Ingredients

• 3 lb chuck roast
• 2 chipotle peppers in adobo, chopped, plus 1 tbsp adobo sauce
• 1 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano
• 2 tbsp lime juice
• 1 cup beef broth
• 1 onion and 4 garlic cloves
• cilantro and avocado to serve

Method

1. Rub the roast with cumin, paprika, oregano, salt and pepper and sear.
2. Cook onion and garlic 3 minutes, then add chipotle, adobo, lime juice and broth.
3. Return the roast and braise 3 hours at 300°F, slow cooker Low 8 hours, or Instant Pot 60 minutes.
4. Shred and top with cilantro and sliced avocado.

Ingredients

• 3½ lb chuck roast
• 3 tbsp Dijon mustard
• 2 tbsp prepared horseradish
• 1 cup beef broth
• 1 onion and 4 garlic cloves
• 1 tbsp Worcestershire sauce
• 4 thyme sprigs
• ¼ cup sour cream to finish

Method

1. Sear the roast, then brush it with Dijon.
2. Sauté onion and garlic, then add broth, Worcestershire and thyme.
3. Return the roast, cover and braise 3 hours at 300°F.
4. Whisk the horseradish and sour cream into the warm juices just before serving.

Ingredients

• 3 lb chuck roast
• zest and juice of 2 lemons
• 2 tsp dried oregano
• 6 garlic cloves
• 1 cup beef broth
• ½ cup Kalamata olives
• 1 onion, in wedges
• 2 tbsp olive oil
• feta and parsley to finish

Method

1. Season with salt, pepper and oregano, and sear in olive oil.
2. Add onion and garlic, then pour in broth, lemon juice and zest.
3. Cover and braise 3 hours at 300°F (or Instant Pot 60 minutes).
4. Add olives for the last 20 minutes and finish with feta and parsley.

Ingredients

• 3 lb chuck roast
• ⅓ cup coconut aminos
• 1 cup beef broth
• 2 star anise
• 1-inch piece ginger, sliced
• 4 garlic cloves
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• scallions and sesame seeds to serve

Method

1. Sear the roast in avocado oil.
2. Combine coconut aminos, broth, vinegar, ginger, garlic and star anise in the pot.
3. Return the roast and braise 3 hours at 300°F (or Instant Pot 60 minutes).
4. Skim, discard the star anise, drizzle with sesame oil and top with scallions.

Ingredients

• 2 cups strained braising juices, fat skimmed
• 1 tbsp melted butter
• ¼ tsp xanthan gum (up to ½ tsp total)
• salt and pepper

Method

1. Bring the juices to a gentle simmer.
2. Whisk the xanthan into the melted butter first so it does not clump.
3. Whisk the slurry into the juices and wait 2 minutes. Add a pinch more if you want it thicker.
4. Season. Too much gum turns slimy, so go slowly.

Ingredients

• 2 cups strained braising juices
• 3 tbsp cream cheese, softened
• ¼ cup heavy cream
• ¼ tsp garlic powder
• salt and pepper

Method

1. Warm the juices over medium heat.
2. Whisk in the cream cheese until fully melted.
3. Add the cream and garlic powder and simmer 3 minutes until velvety.
4. Season and serve immediately.

Ingredients

• 3 cups strained braising juices
• 2 tbsp cold butter, cubed
• 1 tsp balsamic vinegar
• salt and pepper

Method

1. Simmer the juices in a wide pan 15–20 minutes until reduced to about 1 cup and glossy.
2. Take off the heat and whisk in the cold butter a cube at a time.
3. Add the balsamic, season, and serve.

Ingredients

• 2 cups warm shredded pot roast
• 3 cups cauliflower mash
• 1 cup gravy
• chopped parsley

Method

1. Spoon mash into two bowls.
2. Top with roast and ladle on hot gravy.
3. Finish with parsley.

Ingredients

• 1 lb radishes, diced
• 2 tbsp butter
• ½ onion, diced
• 1½ cups shredded roast
• 4 eggs
• ½ tsp smoked paprika
• salt and pepper

Method

1. Simmer the radishes 5 minutes and drain well.
2. Fry in butter 10 minutes until golden, add onion for the last 3.
3. Stir in the roast and paprika and heat through.
4. Make four wells and crack in the eggs, then cover until the whites set.

Ingredients

• 12 oz sliced roast
• 4 low-carb buns or chaffles
• 4 slices provolone
• 1 cup warm braising juices
• 1 tbsp butter

Method

1. Toast the buns in butter.
2. Layer roast and cheese and broil 1 minute to melt.
3. Serve with warm juices for dipping.

Ingredients

• 1 cup shredded roast
• 4 cups beef broth
• 1 cup diced turnip
• 2 celery stalks, diced
• ½ onion, diced
• 1 tsp thyme
• salt and pepper

Method

1. Sauté onion and celery 4 minutes.
2. Add broth, turnip and thyme and simmer 20 minutes.
3. Stir in the roast and heat 5 minutes.

Ingredients

• 3 cups shredded roast
• 1 cup gravy
• ½ cup diced celery
• ½ onion, diced
• 1 head cauliflower, steamed and mashed with butter
• ½ cup shredded cheddar

Method

1. Preheat oven to 375°F. Sauté celery and onion 5 minutes.
2. Stir in roast and gravy and spread in a baking dish.
3. Top with mash and cheddar.
4. Bake 20 minutes until golden.

Ingredients

• 1½ cups shredded roast
• 1½ cups shredded cheese
• 1 tsp cumin
• 1 tbsp lime juice
• 1 avocado, sliced
• salsa to serve

Method

1. Bake cheese mounds at 400°F 6 minutes, then drape over a spoon handle to form shells.
2. Warm the roast with cumin and lime.
3. Fill the shells and top with avocado and salsa.

Ingredients

• 2 cups shredded roast
• 8 oz mushrooms, sliced
• ½ onion, diced
• 1 cup beef broth
• ½ cup sour cream
• 1 tbsp Dijon mustard
• 2 tbsp butter

Method

1. Brown mushrooms and onion in butter 8 minutes.
2. Add broth and Dijon and simmer 5 minutes.
3. Add the roast, then stir in sour cream off the heat. Serve over cauliflower rice.

Ingredients

• 4 bell peppers, halved and seeded
• 2 cups shredded roast
• 1 cup riced cauliflower
• ½ cup gravy
• 1 cup shredded mozzarella

Method

1. Preheat oven to 375°F and roast the pepper halves 10 minutes.
2. Mix roast, cauliflower rice and gravy and fill the peppers.
3. Top with mozzarella and bake 20 minutes.

Ingredients

• 2 eggs and 1 cup shredded mozzarella (chaffle batter)
• 1 cup shredded roast
• 2 slices provolone
• ¼ cup caramelized onions

Method

1. Cook 2 chaffles in a waffle maker, 4 minutes each.
2. Top one with roast, onions and provolone, then close with the second.
3. Griddle in butter 1 minute per side.

Chuck roast. Its marbling and collagen give a juicy, shreddable result in every cooker.

Rutabaga, turnips and radishes. See the carb table above.

Use xanthan gum, cream cheese, or reduce the drippings. All three methods are above.

Yes. Skip the sear and add roughly 50% more time (about 90 minutes for a 3 lb roast), then natural release. Check it is fork-tender. Do not cook a frozen roast in a slow cooker.

3–4 days refrigerated, up to 3 months frozen.