This 4-Ingredient Slow Cooker Rhubarb Beef Roast Is a Weeknight Game-Changer. Honestly, this is the kind of dinner I look forward to all week.
This 4-Ingredient Slow Cooker Rhubarb Beef Roast Is a Weeknight Game-Changer
Honestly, this is the kind of dinner I look forward to all week. You toss four simple ingredients into the slow cooker in the morning, and by dinnertime your whole house smells amazing. It’s an old Amish-style recipe where tangy rhubarb and hearty beef work together in a way that just makes sense. The rhubarb softens and melts into a rich, slightly sweet gravy that tastes like something your grandma spent all day making — except you barely lifted a finger.
All you do is lay a beef chuck roast in the slow cooker, pile chopped rhubarb on top, pour in a quick broth mixture, and walk away. That’s really it.
Slow Cooker Rhubarb Beef Roast
Serves 6
What You’ll Need
- beef chuck roast → 3 to 3½ pounds
- fresh rhubarb, chopped (about 4–5 stalks) → 3 cups
- low-sodium beef broth → 1 cup
- packed brown sugar → ¼ cup
How to Make It
- Set your beef chuck roast right in the bottom of a 5- to 7-quart slow cooker. Trim off any big chunks of fat if you want, but you don’t have to.
- Wash your rhubarb stalks and pat them dry. Chop them into pieces about half an inch thick until you’ve got around 3 cups.
- Scatter the chopped rhubarb all over the top of the roast. Let some pieces tumble down the sides — they’ll cook down into the juices and add great flavor.
- In a small bowl, stir together the beef broth and brown sugar until the sugar mostly dissolves.
- Slowly pour that mixture around the roast and a little over the top. Try not to rinse all the rhubarb off — you want it sitting right on the meat.
- Pop the lid on and cook on LOW for 8 to 9 hours, or HIGH for 4 to 5 hours. You’re looking for beef so tender it falls apart when you poke it with a fork.
- When it’s done, skim off any extra fat floating on top if you’d like. Give the juices a quick taste and add a little salt and pepper if needed.
- Move the roast to a plate and either slice it or pull it apart into chunks. Spoon lots of that rhubarb gravy right over the top, and keep extra on the side for people who want more.
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