A slow cooker chuck roast is the kind of dinner that makes a chilly evening feel a little cozier. This version cooks with apple cider, applesauce, pomegranate juice, Dijon honey mustard, and Lipton onion soup mix for a tender roast with a savory, sweet, and tangy flavor. Onion, carrot, garlic, and bay leaves round out the sauce while everything cooks low and slow.
Serve it over mashed potatoes or egg noodles, with plenty of those flavorful juices spooned over the top. If you’re planning more cozy beef dinners, try my Crock Pot Pot Roast Dinner, creamy beef stew, or braised chuck riblets.
More Chuck Roast Recipes You Need To Try
Why You’ll Love This Chuck Roast Recipe
- Simple slow cooker prep: Add the ingredients, cover, and let the roast cook low and slow.
- A different kind of pot roast sauce: Apple cider, applesauce, and pomegranate juice balance the savory onion soup mix and Worcestershire.
- Tender beef and vegetables: Chuck roast, onion, and carrot cook together until soft and flavorful.
- Easy to serve: Slice or shred the beef and spoon the cooking juices over the top.
Ingredients
For a 3- to 4-pound chuck roast, you’ll need:
- 1 boneless beef chuck roast, 3 to 4 pounds
- 1 packet Lipton onion soup mix
- 1 medium yellow onion, sliced
- 2 medium carrots, peeled and cut into chunks
- 3 cloves garlic, minced
- 1 cup apple cider
- ½ cup pomegranate juice
- ½ cup applesauce
- 2 tablespoons Dijon honey mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon steak seasoning
- 2 bay leaves
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
Lipton onion soup mix and steak seasoning are both seasoned, so start with a modest amount of salt and adjust the sauce to taste after cooking.
How to Make Slow Cooker Chuck Roast
- Add the vegetables. Place the sliced onion and carrot chunks in the bottom of a 6-quart slow cooker. Add the minced garlic.
- Season the chuck roast. Pat the roast dry and place it over the vegetables. Sprinkle with steak seasoning, salt, pepper, and Lipton onion soup mix.
- Mix the sauce. In a bowl, whisk together the apple cider, pomegranate juice, applesauce, Dijon honey mustard, and Worcestershire sauce. Pour the mixture around the roast and add the bay leaves.
- Slow cook the roast. Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the beef is fork-tender and easy to pull apart.
- Serve. Remove and discard the bay leaves. Slice or shred the chuck roast, then serve it with the cooked onions, carrots, and spoonfuls of the sauce.
Tips for the Best Slow Cooker Chuck Roast
- Choose chuck roast. Its marbling helps the beef become tender and flavorful during a long, slow cook.
- Give it enough time. If the roast is still tough, continue cooking until it pulls apart easily with a fork.
- Use apple cider, not apple cider vinegar. This recipe uses the sweet, unfiltered drink for a mellow apple flavor.
- Taste before adding more salt. Onion soup mix and steak seasoning can both be salty.
- Keep the lid closed while it cooks. Opening the slow cooker releases heat and can extend the cooking time.
What to Serve with Sweet and Tangy Chuck Roast
Serve this slow cooker chuck roast with a creamy potato side to soak up the apple and pomegranate gravy, then add a green vegetable to round out the meal. These side dishes pair beautifully with the tender beef:
- Brown Butter Mashed Potatoes: Creamy potatoes with nutty brown butter make a delicious base for the roast and plenty of extra gravy.
- Green Beans with Bacon and Mushrooms: Smoky bacon and earthy mushrooms complement the sweet and tangy sauce.
- Creamed Spinach with Nutmeg: A cozy steakhouse-style side for turning this easy roast into a special Sunday dinner.
- Fried Cabbage and Bacon: Tender cabbage and savory bacon go especially well with the apple flavor in the roast.
For a simple family dinner, pair the chuck roast with brown butter mashed potatoes and green beans, then spoon the warm gravy over the beef just before serving.
Apple Cider and Pomegranate Chuck Roast
This sweet and tangy slow cooker chuck roast combines apple cider, pomegranate juice, applesauce, Dijon honey mustard, and Lipton onion soup mix for a comforting beef dinner. Onion, carrots, garlic, and bay leaves cook alongside the roast until the beef is tender and ready to serve over mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours on LOW 6-8 hours on HIGH
- Total Time: 0 hours
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: CROKPOT
- Cuisine: American
Ingredients
- 1 boneless beef chuck roast, 3–4 pounds
- 1 medium yellow onion, sliced
- 2 medium carrots, peeled and cut lengthwise into long, thin pieces
- 3 cloves garlic, minced
- 1 packet Lipton onion soup mix
- 1 cup apple cider
- ½ cup pomegranate juice
- ½ cup unsweetened applesauce
- 2 tablespoons Dijon honey mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon steak seasoning
- ½ teaspoon black pepper
- Salt, to taste
- 2 bay leaves
- Chopped fresh parsley, optional, for serving
Instructions
- Add the vegetables. Place the sliced onion, carrots, and minced garlic in the bottom of a 6-quart slow cooker.
- Season the beef. Pat the chuck roast dry. Season with the steak seasoning and black pepper, then place it over the vegetables. Use additional salt sparingly, since the steak seasoning and onion soup mix already contain salt.
- Mix the sauce. Whisk together the apple cider, pomegranate juice, applesauce, Dijon honey mustard, Worcestershire sauce, and Lipton onion soup mix.
- Fill the slow cooker. Pour the sauce over the chuck roast and vegetables. Tuck the bay leaves into the liquid.
- Cook until tender. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef pulls apart easily with a fork. Cooking time will vary with the thickness of the roast and your slow cooker.
- Finish the sauce. Transfer the roast and vegetables to a serving platter and cover loosely. Discard the bay leaves and skim excess fat from the cooking liquid. For a thicker sauce, transfer the liquid to a saucepan and simmer uncovered, stirring occasionally, until it reaches your preferred consistency. Taste before adding salt.
- Serve. Pull the beef into large, tender pieces. Spoon the sauce over the roast and vegetables, then finish with a light sprinkle of chopped parsley, if desired.
Notes
- Ingredient measurements: These are the suggested amounts from the draft, scaled for a 3–4-pound roast. Adjust them to match the quantities you used before publishing.
- Apple cider: Use regular apple cider, not apple cider vinegar.
- Pomegranate juice: Choose 100% pomegranate juice without added sugar.
- Applesauce: Unsweetened applesauce helps balance the sweetness of the cider and Dijon honey mustard.
- Salt: Lipton onion soup mix and steak seasoning both contribute salt. Taste the finished sauce before adding more, especially after reducing it.
- Tenderness: If the roast is still tough, cover and continue cooking until it separates easily with a fork.
- Serving: Serve with mashed potatoes, buttered egg noodles, or rice.
Frequently Asked Questions
Can I cook this chuck roast on HIGH?
Yes. Cook it on HIGH for about 5 to 6 hours, or until it is fork-tender. For the most tender texture, use the LOW setting for 8 to 10 hours.
Can I use apple juice instead of apple cider?
Yes. Apple juice can replace the apple cider, though the finished sauce may taste a little sweeter.
Can I use a different cut of beef?
Chuck roast is the best choice for a tender, easy-to-shred result. A rump roast can work, but it is leaner and may not become as fall-apart tender.
Should I add water or broth?
The apple cider, pomegranate juice, and other sauce ingredients provide the cooking liquid for this recipe. You don’t need to add water or broth.
How do I store leftover chuck roast?
Store the beef and vegetables with some of the cooking juices in an airtight container in the refrigerator for up to 4 days. Reheat gently with a little sauce to keep the meat moist.
Final Thoughts
This slow cooker chuck roast with Lipton onion soup mix combines classic pot roast flavor with apple cider, applesauce, pomegranate juice, and Dijon honey mustard. The beef cooks until tender, and the vegetables soak up the savory-sweet sauce. Serve it over mashed potatoes or noodles for an easy, satisfying dinner.
