It’s that time of year when Comfort Food is the best. But often times, we don’t have time to make a big pot of Chicken and Noodles or put together a pan of Lasagna.  So that’s when our Slow Cooker comes in handy. We want a nice comforting meal for our family but just don’t have the time to mess with it.

With about 10 minutes of prep work, you can have this flavorful Beef Roast in the Slow Cooker. At the end of the day you have a pot full of moist beef, add some Mashed Potatoes and a veggie for a wonderful meal. The best part though, you will have leftovers for another meal. 

This recipe is brought to you by Mizkan

Slow Cooker Shredded Beef |  Recipe on

I have a little confession – I really am not a Beef Roast fan, but I really did love this! I think in the past, the recipes we have tried just didn’t have enough flavor for me. And if the roast was dry, it was even worse. But this roast is not only flavorful, it’s moist too. It literally feel apart when I took it out of the Slow Cooker pot.

To make the Beef Roast so flavorful and moist, we added Nakano Roasted Garlic Rice Vinegar, Soy Sauce, Brown Sugar and Cumin – simple ingredients yet so flavorful. Nakano Rice Vinegars offer a healthy alternative to condiments loaded in calories and fat and adds delicious tang with far fewer calories to stay healthy in the new year. They have only has 20 calories per splash and are low fat and gluten-free.

Slow Cooker Shredded Beef |  Recipe on

We served the Beef Roast without shredding it for dinner. Then with the leftovers, we made Shredded Beef Lettuce Wraps. You could also pile the beef on a sandwich bun for a great sandwich.

Getting two or even three meals out of this Beef Roast is the key to saving money and time.

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Slow Cooker Beef Roast

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  • Total Time: 8 hours 10 minutes


Flavorful and moist Beef Chuck Roast. Recipe on


  • 45 pound Beef Chuck Roast
  • 2 1/2 cups Beef Broth (enough to cover roast)
  • 1/2 cup Brown Sugar, packed
  • 1/4 cup Nakano Roasted Garlic Rice Vinegar
  • 1 tablespoon Soy Sauce
  • 1/2 teaspoon Ground Cumin
  • Salt and Pepper to taste
  • 12 tablespoons oil


  1. Heat a large skillet with 1-2 tablespoons oil until very hot, add salt and pepper to roast.
  2. Place roast in skillet and brown on both sides and edges, cooking about 2 minutes each side
  3. Whisk together remaining ingredients, pour into Slow Cooker, add Roast.Cook on low for 6-8 hours, or on high for 4-5 hours. (cooking on low is better)


Make Ahead: after cooking, place roast in refrigerator, when ready to serve, remove about 30 minutes before, heat slightly.

  • Prep Time: 10 minutes
  • Cook Time: 8 hours

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Disclosure: I’m a Mizkan Blogger Advocate and this is a compensated post. All the opinions and photos are my own.



  1. Sounds fantastic! I have a 3 lb. chuck roast in the fridge and am sure the recipe will adapt well for an electric pressure cooker. Dinner is planned — thank you for sharing… {grin}

  2. Hi, dont have a slow cooker … how long and how high would you put it into the oven ?

    • Hi Jess, it will depend on the size of your roast. Bake at 325 degrees for approximately 25-30 minutes PER pound of meat.
      Happy Cooking!

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