Three-Packet Dijon Cream Chuck Roast (Slow Cooker) Tips, FAQ & printable recipe

Tips for success

For the best flavor, sear the chuck roast in a hot skillet with a little oil for 2-3 minutes per side before adding it to the slow cooker. This adds a deep, caramelized crust that enhances the overall taste. While the video doesn't show this step, it's a classic technique that many home cooks appreciate.

If you prefer a thicker gravy, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the slow cooker during the last 30 minutes of cooking.

Let it simmer uncovered to thicken. Alternatively, you can remove the beef and reduce the gravy on the stovetop for a more concentrated flavor.

Variations

• Spicy Kick: Add 1-2 teaspoons of red pepper flakes or a diced jalapeño to the slow cooker along with the seasonings for a touch of heat. You can also use a spicy ranch seasoning mix or add a splash of hot sauce to the au jus.
• Mushroom and Onion: Sauté 8 oz sliced mushrooms and 1 large diced onion in butter until softened, then add them to the slow cooker with the roast. This adds an earthy depth and extra texture to the gravy.
• Smoky BBQ Twist: Swap the brown gravy mix for a smoky BBQ rub and use a barbecue sauce instead of the au jus. Omit the Dijon and sour cream, and instead stir in 1/2 cup of barbecue sauce during the last hour. Serve on buns for a pulled beef sandwich.
• Herb and Garlic: Add 4 minced garlic cloves and 2 teaspoons of fresh thyme or rosemary to the slow cooker with the seasonings. This enhances the herbaceous notes and adds a fragrant aroma to the dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of beef broth if needed to loosen the gravy.

Store leftover shredded beef and gravy 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 beef broth if needed to loosen the gravy.

This dish is ideal for meal prep. Cook the roast as directed, shred the meat, and store it in the refrigerator. The flavors deepen overnight, so it's even better the next day.

You can also freeze the shredded beef and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve this creamy Dijon chuck roast over steamed white rice to soak up every bit of the luscious gravy. Mashed potatoes are another classic choice, and egg noodles work beautifully too.

For a lighter option, serve it over cauliflower rice or alongside roasted vegetables. The rich, savory gravy pairs well with a simple green salad or crusty bread to mop up the sauce.

Garnish with fresh chopped parsley or chives for a pop of color and freshness. A sprinkle of black pepper or a few extra dollops of sour cream can brighten the dish.

This roast is hearty enough to be a main course on its own, but it also works well as a filling for sandwiches or tacos. Leftovers can be transformed into a delicious beef pot pie or a hearty shepherd's pie.

Frequently asked questions

Recipe card

Three-Packet Dijon Cream Chuck Roast (Slow Cooker)

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 1/2 lb beef chuck roast
• 1 oz dry ranch seasoning mix (1 packet)
• 0.7 oz dry Italian dressing mix (1 packet)
• 1 oz brown gravy mix (1 packet)
• 1/2 cup sour cream
• 2 tbsp whole-grain Dijon mustard
• 1 cup beef au jus

Instructions

1. Place the beef chuck roast in the slow cooker. Sprinkle the dry ranch seasoning, Italian dressing mix, and brown gravy mix evenly over the top of the roast. No need to rub in; the juices will distribute the flavors as it cooks.
2. Dollop the sour cream and whole-grain Dijon mustard over the seasoned roast. Pour the au jus along the side of the roast, not directly over the seasonings, to avoid washing them off.
3. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the roast is fork-tender and easily shreds. The meat should reach an internal temperature of at least 145°F (63°C) for safety, but for pot roast, cook until it is fall-apart tender, which typically means a higher internal temperature. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Remove the roast to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute, making the meat more succulent.
5. Using two forks, shred the beef into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the slow cooker with the gravy and stir to coat.
6. Serve the shredded beef and gravy over steamed white rice, mashed potatoes, or egg noodles. Spoon extra gravy over the top.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

540

Protein

45 g

Carbohydrates

10 g

Fat

35 g

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