This slow cooker chuck roast recipe is a new an exciting way to feel smart while remaining lazy. I am always trying to see how I can shave off some time in recipes, and this combo meal was one with the busy athlete in mind. The shopping list is short too. Chuck roast, squash, can of tomatoes, and then your spices. Super easy. Naming this recipe was the only thing hard about it, and sorry for making you read such a long recipe title. Combo meal, why did that pop into my head anyways?
Your chuck roast goes into your slow cooker first, and then you simply place your halved and seeded squash in like so. The squash will cook from the steam and will be perfectly ready to scoop out with a large fork. Be careful though as the squash will be hot! Also do try to pick a squash that you can see fitting inside your slow cooker. That is a 4-quart slow cooker pictured above, with about a 3 pound squash. You can always cut the squash halves if you are having difficulty fitting them in.
What you need:
- 3 to 5 pound chuck roast
- 2 to 3 pound butternut squash, halved and seeded
- One 8 ounce can of fire roasted tomatoes (diced or pureed)
- 4 cloves of garlic, cut in half
- 1 tsp cumin
- 1 tsp paprika
- 2 tsp onion powder
- t tsp black pepper
- sea salt to taste
How you make it:
- Cut your squash in half lengthwise and scoop out the seeds.
- Use a knife to poke 8 scattered holes into your chuck roast, and then stick the garlic clove halves in.
- Mix all of your spices together and apply the rub evenly to the chuck roast.
- Place your chuck roast in your slow cooker and cover it with you can of fire roasted tomatoes.
- Place your squash halves in skin side down, cut side facing up, as in the picture above.
- Cook on low for 6 hours.
- Carefully use a large fork to scoop the squash out and mash it.
- Either slice or shred your beef with forks, serve and enjoy!