Sweet Pepper Garlic Butter Chuck Roast Tips, FAQ & printable recipe

Tips for success

For the best flavor, make your own garlic-herb butter. Simply mix softened butter with minced garlic, fresh parsley, thyme, and a pinch of salt and pepper. Let it chill in the fridge until firm, then cut into thick medallions.

This adds a fresh, vibrant taste that store-bought butter may lack. You can also add a splash of Worcestershire sauce or a dash of smoked paprika to the butter for an extra layer of complexity.

If you want a thicker gravy, you can whisk a tablespoon of cornstarch with a little cold water and stir it into the liquid after the meat is shredded. Let it simmer for a few minutes until the gravy thickens.

For a richer sauce, you can also stir in a dollop of sour cream or cream cheese at the end, but that will change the flavor profile. Serve the roast over buttered egg noodles, mashed potatoes, or creamy polenta to soak up all the delicious gravy.

Variations

• Spicy Kick: Add 2 sliced jalapeños or a teaspoon of red pepper flakes along with the peppers and onions. This gives the dish a subtle heat that pairs well with the buttery gravy.
• Herb Swap: If you don't have cowboy butter, use a mixture of softened butter, minced garlic, fresh rosemary, and thyme. The herbs will infuse the meat with a different but equally delicious flavor.
• Add Mushrooms: Toss 8 ounces of sliced cremini mushrooms into the slow cooker with the peppers and onions. They will soak up the savory juices and add an earthy depth to the dish.
• Red Wine Gravy: Deglaze the slow cooker with 1/2 cup of dry red wine before adding the roast. The wine adds a rich, complex flavor to the gravy. Make sure to use a wine you like to drink.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of broth or water to refresh the gravy.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a little water or broth if the gravy is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the gravy. The beef can also be frozen for up to 3 months in a freezer-safe container.

This recipe is perfect for making ahead. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

The cooking time may increase slightly because the ingredients start cold. Alternatively, you can cook the roast completely, shred it, and store it in the refrigerator for a quick meal later in the week.

Serving ideas

Serve the shredded beef and peppers over a bed of warm buttered egg noodles, letting the gravy soak into the noodles. A sprinkle of fresh parsley or chives adds a pop of color and freshness.

For a heartier meal, serve with mashed potatoes or crusty bread to mop up every last bit of sauce. A simple green salad with a tangy vinaigrette would balance the richness nicely.

This dish is also excellent in sandwiches or tacos. Pile the beef onto toasted buns with a slice of provolone or pepper jack, and broil until the cheese is melted. Or serve it in warm tortillas with a dollop of sour cream and a sprinkle of cilantro. The slow-cooked beef is versatile and pairs well with many sides, making it a great go-to for busy weeknights.

Frequently asked questions

Recipe card

Sweet Pepper Garlic Butter Chuck Roast

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 6

Ingredients

• 3 1/2 lb beef chuck roast
• 2 red bell peppers, sliced into thick strips
• 2 green bell peppers, sliced into thick strips
• 2 medium yellow onions, sliced
• 4 oz garlic-herb compound butter (cowboy butter), cut into thick medallions

Instructions

1. Place the beef chuck roast in the center of the slow cooker insert. Scatter the sliced red and green bell peppers and yellow onions over and around the roast, tucking some underneath for even cooking.
2. Place the four medallions of garlic-herb compound butter evenly on top of the roast. They will melt as the cooker heats, basting the meat and vegetables.
3. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender and easily shreds. The roast should be cooked to at least 145°F (63°C) for safety, but you want it much more tender. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the roast rest in the liquid for at least 10 minutes. This allows the juices to redistribute and makes the meat even more tender.
5. Using two forks, shred the beef directly in the slow cooker, mixing it with the peppers and onions. The meat should pull apart with little resistance.
6. Spoon the shredded beef and vegetables over warm buttered egg noodles or mashed potatoes. Drizzle with the rich cooking liquid.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

12 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.