Slow-Cooker Chuck Roast with Fresh Herb Chimichurri
A tender, flavorful pot roast slow-cooked with taco seasoning and topped with vibrant chimichurri sauce made from fresh cilantro and parsley. The beef becomes fork-tender after hours of low cooking, while the bright, garlicky chimichurri adds a fresh contrast to the rich meat. Perfect for family dinners or meal prep, this dish combines the convenience of slow cooking with bold Latin-inspired flavors that transform an ordinary roast into something special.
Ingredients
- 2 medium onions, halved, thinly sliced
- 1 boneless beef chuck roast (2 1/2 to 3 lb)
- 1 packet (1 oz) Old El Paso Original Taco Seasoning Mix
- 1 cup Progresso beef flavored broth, from 32-oz carton
- ¾ cup fresh cilantro leaves
- ¾ cup fresh Italian (flat-leaf) parsley
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 cloves garlic
- 1 medium jalapeño chile, seeded, chopped
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- 3 cups thinly sliced cabbage
- ¾ cup finely chopped red onion
Instructions
- 1
Spray slow cooker with cooking spray and arrange onions in bottom
- 2
Place beef over onions and sprinkle with taco seasoning mix
- 3
Pour broth over beef and onions, then cover
- 4
Cook on low heat setting until beef is tender
- 5
Place cilantro and parsley in food processor and process until chopped
- 6
Add oil, vinegar, garlic, jalapeño, oregano and salt to processor
- 7
Process until smooth and transfer to small bowl
- 8
Cover chimichurri and refrigerate to let flavors blend
- 9
Serve pot roast with cabbage, red onion and chimichurri sauce
Tips
Let the chimichurri sit for at least an hour before serving to allow the flavors to meld and develop properly.
Use a meat thermometer to ensure the roast reaches 145°F for medium-rare or 160°F for medium doneness.
Save the cooking liquid from the slow cooker to make gravy or use as a flavorful base for soup.
Good to Know
Refrigerate leftovers up to 3 days. Store chimichurri separately for best freshness.
Make chimichurri up to 2 days ahead. Pot roast can be prepped and refrigerated overnight before cooking.
Serve immediately while hot with fresh cabbage and red onion on the side.
Common Mistakes
Don't skip the resting time for chimichurri to avoid bland sauce
Avoid lifting the slow cooker lid during cooking to prevent heat loss
Substitutions
FAQ
Can I cook this on high instead of low?
Yes, cook on high for 4-5 hours instead of 8-9 hours on low. The meat may be slightly less tender but still delicious.
How long will the chimichurri keep in the refrigerator?
Fresh chimichurri will keep covered in the refrigerator for up to 5 days. The flavors actually improve after the first day.
Can I freeze the leftover pot roast?
Yes, freeze the cooked pot roast for up to 3 months. Thaw overnight in refrigerator before reheating gently.