Crockpot beef chuck roast with mustard sauce is an oldie but goodie. I’ve made it too many times to count, yet failed to share one of my favorite meals here. Why is that? Truth be told, I aim to make all my photos look like food porn. Turns out making slow-cooked beef chuck roast coated in a creamy mustard sauce look sexy is kinda challenging. I have to remind myself we use crockpots for convenience and taste, not aesthetics. While this recipe won’t win me any food photography awards, it will surely earn a regular spot at your dinner table. It’s honestly a favorite of mine.
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How do you make a creamy mustard sauce?
Heavy cream, mustard, garlic powder, onion, celery, and salt cook low and slow in the crockpot to develop a rich, creamy mustard sauce. As the beef cooks, the juices spill into the sauce to create a savory depth of flavor that is out of this world, lick-your-plate-good.
What to choose instead of stew meat?
Instead of the mixed cuts of stew meat, purchase a beef chuck roast and cut it into bite-sized pieces yourself. This small step will guarantee your meat cooks evenly throughout and that every bite is fork-tender. It’s usually about the same price either way, but stew meat can be a bit of a mixed bag. Beef chuck roast is a sure-fire winner in the crockpot!
How long do you cook beef chuck roast in the crockpot?
Since beef chuck roast is such a tough cut of meat, it’s best to cook it low and slow. Cover your crockpot and cook on low for 8 to 10 hours and the meat will be perfectly tender and juicy. Slow and steady wins the race!
If you’re short on time, you can cook at higher temperatures for shorter periods, but the results aren’t nearly as good.
Crockpot Beef Chuck Roast with Mustard Sauce Recipe
Crockpot Beef Chuck Roast with Mustard Sauce
The slow cooker transforms the tough beef chuck roast cut into tender bites coated in a creamy mustard sauce
Combine heavy cream, yellow mustard, garlic powder, and salt in a crockpot.
Add beef chuck roast, celery, and onion to the crockpot and mix ingredients thoroughly.
Cover and cook on high for 4 hours, medium for 6 hours, or low for 8 hours.
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