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Slow Cooker Beef Roast Chili

Categories Easy Recipes, Gluten Free, Healthy Recipes, Main Course, Slow Cooker, Soup

This slow cooker beef roast chili is super delicious and easy to make! The beef roast gets cooked slowly so it gets super tender, like melt in your mouth tender. The hunks of roast that you find are like little nuggets of treasure.

The beans and spices are also super flavorful and have layers that naturally happen when you cook them slowly in the crock pot. The addition of molasses gives this recipe an added depth of flavor, along with the paprika and chili powder.

I like to use 3 different types of beans in this recipe because it adds textural, flavor and visual different. This recipe is hearty and thick, if you want a thinner chili then you can add an additional cup of stock, instructions for that are in the recipe below.

This chili will store in your refrigerator for about 5 days and it gets better with the days because the ingredients marinate even more. It can also be frozen and defrosted later.

What you need to make slow cooker beef roast chili:

Serves 8

  • ~1.5 pounds beef roast – I use chuck roast
  • 1 medium onion – diced
  • 1 cup bell peppers – diced, any color
  • 2 – 14.5 ounce cans diced tomatoes
  • 1 – 7 ounce can diced green chilies
  • 1 – 15 ounce can tomato sauce
  • 1 1/2 teaspoon chili powder
  • 1 tablespoon garlic – minced
  • 1 cup beef or chicken stock – if you want a thinner chili then add 2 cups
  • 1 – 15 ounce cans red kidney beans – liquid drained and beans rinsed
  • 1 – 15 ounce can dark red kidney beans – liquid drained and beans rinsed
  • 2 – 15 ounce cans pinto beans – liquid drained and beans rinsed
  • 1 teaspoon paprika
  • dash cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 teaspoons onion powder
  • 1 tablespoon molasses
  • 2-3 teaspoons salt – this depends if you used salted beans or not and the sodium level of your stock so start with 2 teaspoons then add more to taste.

Instructions

  1. Add all ingredients into the slow cooker and stir.
  2. Cook on low for 6-8 hours or on high for 4-6 hours.
  3. When beef is cooked, remove from slow cooker and slice into chunks.
  4. I find that when I cook the chunks for another hour or two after I cut them they get melt in your mouth tender.
  5. Enjoy!

Here are a few other chili recipes you might be interested in:

Print Recipe
5 from 2 votes

Slow Cooker Beef Roast Chili

This hearty and delicious chili makes it's self in the slow cooker and has melt in your mouth beef chunks along with savory rich spices and flavors.
Prep Time5 minutes
Cook Time6 hours
Course: Main Course
Cuisine: Beef, comfort food, crockpot, main course
Keyword: Beef, crockpot, Dinner, Healthy, main course, Pot Roast, Weekend Dinner, Weeknight Dinner
Servings: 8 people

Ingredients

  • ~1.5 pounds beef roast – I use chuck roast
  • 1 medium onion – diced
  • 1 cup bell peppers – diced any color
  • 2 – 14.5 ounce cans diced tomatoes
  • 1 – 7 ounce can diced green chilies
  • 1 – 15 ounce can tomato sauce
  • 1 1/2 teaspoon chili powder
  • 1 tablespoon garlic – minced
  • 1 cup beef or chicken stock – if you want a thinner chili then add 2 cups
  • 1 – 15 ounce cans red kidney beans – liquid drained and beans rinsed
  • 1 – 15 ounce can dark red kidney beans – liquid drained and beans rinsed
  • 2 – 15 ounce cans pinto beans – liquid drained and beans rinsed
  • 1 teaspoon paprika
  • dash cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 teaspoons onion powder
  • 1 tablespoon molasses
  • 2-3 teaspoons salt – this depends if you used salted beans or not and the sodium level of your stock so start with 2 teaspoons then add more to taste.

Instructions

  • Add all ingredients into the slow cooker and stir.
  • Cook on low for 6-8 hours or on high for 4-6 hours.
  • When beef is cooked, remove from slow cooker and slice into chunks.
  • I find that when I cook the chunks for another hour or two after I cut them they get melt in your mouth tender.
  • Enjoy!
5 from 2 votes (2 ratings without comment)