Slow Cooker Chuck Roast Chili

Slow Cooker Chuck Roast Chili is a hearty and satisfying dish that combines tender, melt-in-your-mouth chuck roast with rich tomatoes, beans, and a perfect blend of spices. The slow cooking…

By Evelyn • October 7, 2025 • Reading time: 6 min

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Slow Cooker Chuck Roast Chili is a hearty and satisfying dish that combines tender, melt-in-your-mouth chuck roast with rich tomatoes, beans, and a perfect blend of spices. The slow cooking method makes the beef incredibly soft, soaking up all the cozy chili flavors that fill your kitchen with warmth and promise a comforting meal.

I love making this chili because it barely needs any hands-on time. I just toss in the chopped roast, beans, veggies, and spices in the morning, set the slow cooker, and by dinner, the house smells amazing. One tip I’ve found helpful is to brown the chuck roast first before adding it to the slow cooker—it adds an extra depth of flavor that really makes the chili shine.

My favorite way to enjoy this chili is with some crunchy tortilla chips and a sprinkle of shredded cheese on top. Sometimes I add a dollop of sour cream or chopped green onions to brighten it up. This chili always feels like a warm hug on a chilly day and is perfect for sharing with family or friends when you want something filling and delicious without a lot of fuss.

Key Ingredients & Substitutions

Chuck roast: This cut is perfect for slow cooking because it becomes tender and easy to shred. If you can’t find chuck roast, brisket or stew meat are good substitutes.

Beans: I use black beans and kidney beans for variety, but pinto beans work well too. Drain and rinse canned beans to reduce salt and improve texture.

Spices: Chili powder, cumin, and smoked paprika give the chili its warm flavor. If you like milder chili, reduce the cayenne pepper or leave it out.

Tomatoes & broth: Diced tomatoes add body, while beef broth keeps everything moist and flavorful. You can swap beef broth with vegetable broth for a lighter option.

How Do You Get the Chuck Roast Tender and Full of Flavor?

Browning the meat before slow cooking is key. It seals in juices and adds a rich, deep flavor to your chili:

• Pat the meat dry to get a good sear.
• Heat oil on medium-high and brown the meat in batches to avoid crowding the pan.
• Don’t rush—wait until each side is nicely browned before turning.
• After browning, add the meat to the slow cooker along with the other ingredients to let the flavors meld during the slow cook.

Once done, shred the chuck roast right in the slow cooker for juicy, tender chunks that soak up all the chili goodness.

Equipment You’ll Need

• Slow cooker – essential for cooking the chuck roast low and slow until tender with minimal effort.
• Large skillet – perfect for browning the meat and sautéing onions to boost the flavor before slow cooking.
• Sharp knife – helps cut the chuck roast into chunks and chop veggies easily and safely.
• Cutting board – a sturdy surface for prepping your ingredients.
• Wooden spoon or heatproof spatula – great for stirring the chili without scratching your slow cooker.

Flavor Variations & Add-Ins

• Swap chuck roast for ground beef or turkey for a quicker cooking chili with a different texture.
• Add diced bell peppers or corn for extra color and natural sweetness.
• Stir in a handful of shredded cheese like cheddar or pepper jack just before serving for creamy richness.
• Mix in a bit of cocoa powder or cinnamon to bring out a subtle depth and warmth in the chili.

Slow Cooker Chuck Roast Chili

Ingredients You’ll Need:

For The Chili:

• 3 lbs beef chuck roast, trimmed and cut into chunks
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes
• 1 (6 oz) can tomato paste
• 1 cup beef broth
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 1 jalapeño, sliced (plus extra for garnish)
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• 3 green onions, sliced (plus extra for garnish)

For Serving:

• Sour cream
• Cornbread or tortilla chips

How Much Time Will You Need?

This chili takes about 20 minutes for prep and browning, then 8-9 hours on low (or 4-5 hours on high) in your slow cooker. It’s mostly hands-off, so you can go about your day while it simmers to tender perfection.

Step-by-Step Instructions:

1. Brown the Meat:

Heat olive oil in a large skillet over medium-high heat. Pat the chuck roast chunks dry with paper towels and season well with salt and pepper. Brown the meat in batches, cooking each piece for 3-4 minutes per side until all sides are nicely seared. Transfer the browned meat to your slow cooker.

2. Sauté Onions and Garlic:

Using the same skillet, add diced onion and cook until soft and translucent, about 3-4 minutes. Add minced garlic and sauté for another 30 seconds until fragrant. Then add this onion and garlic mixture to the slow cooker on top of the meat.

3. Add Remaining Ingredients:

Pour diced tomatoes, tomato paste, beef broth, black beans, kidney beans, chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, and sliced jalapeño into the slow cooker. Stir gently to combine everything evenly.

4. Cook Low and Slow:

Cover your slow cooker and cook on LOW for 8-9 hours (or on HIGH for 4-5 hours) until the beef is tender and easy to shred.

5. Shred the Beef:

Once cooked, use two forks to shred the beef chunks directly in the slow cooker. Stir it well to mix the tender meat with the chili sauce.

6. Taste and Adjust:

Give your chili a taste. Add more salt, pepper, chili powder, or cayenne to adjust the heat and seasoning if needed.

7. Serve and Garnish:

Ladle the chili into bowls. Top each serving with sour cream, fresh cilantro, sliced green onions, and jalapeño slices for a little extra kick. Serve alongside warm cornbread or crunchy tortilla chips for a satisfying meal.

Enjoy your flavorful and comforting Slow Cooker Chuck Roast Chili—a perfect dish for cozy days!

Can I Use Frozen Chuck Roast for This Recipe?

Yes, you can use frozen chuck roast, but be sure to fully thaw it in the fridge overnight before cooking. This helps the meat cook evenly and shred easily in the slow cooker.

Can I Skip Browning the Meat?

While browning isn’t required, it adds great flavor and depth to your chili. If you’re short on time, you can add the meat directly to the slow cooker, but expect a milder taste.

How Should I Store Leftovers?

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.

Can I Make This Chili Spicier or Milder?

Absolutely! Adjust the cayenne pepper and jalapeño amounts to suit your heat preference. To tone down the spice, remove the seeds from the jalapeño or reduce cayenne altogether. For extra heat, add more chili powder or a dash of hot sauce.