Tender Chuck Roast with Apples (Slow Cooker!)

A serving of apple cider chuck roast with a side of green beans and mashed potatoes.

5 from 1 vote

Tender Chuck Roast with Apples (Slow Cooker!)

This Roast with Apples is ultra-tender and full of fall-favorite flavors! It's made with a chuck roast in the slow cooker for hands-free cooking that yields truly the softest shredded meat. The perfect combo of tasty onions, fresh herbs, and tender-crisp apples (not mushy - we got you!) can be served with mashed potatoes, veggies, or any of your favorite sides.

Prep Time20

Cook Time8

Total Time8 20

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 477kcal

Author: Misty

Ingredients

3-4 lb chuck roast
1 tablespoon olive or avocado oil
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoon butter
2 medium onions cut into ½ inch slices
1 tablespoon garlic minced
2 tablespoon fresh thyme minced
1 tablespoon fresh sage minced
1 ⅓ cup apple cider
⅔ cup white wine
2-3 medium apples cut into ¼-½ inch slices

Instructions

If there are any excessively large flaps of fat on the outside edge of your roast, trim it lightly. Most chuck roasts do not need trimmed - the fat makes it tender!
Heat a 12 inch cast iron skillet over high heat. Coat the meat in oil and sprinkle evenly with salt and pepper. Then sear the roast in the hot pan for 4-5 minutes on each side, or until it is golden brown. Place it in a 6 quart slow cooker and set aside.
3-4 lb chuck roast, 1 tablespoon olive or avocado oil, 1 teaspoon kosher salt, ½ teaspoon pepper
Turn the heat down to medium, then add the butter and onions. Saute for 3 minutes, stirring occasionally. Add the garlic and herbs for another 2 minutes until everything is glossy and the onions are just slightly softened.
2 tablespoon butter, 2 medium onions, 1 tablespoon garlic, 2 tablespoon fresh thyme, 1 tablespoon fresh sage
Scoop the onion mixture onto the top of the roast, then return the pan to medium heat. Pour the cider and wine into the hot pan and simmer for 1 minute, scraping the bottom as needed. Then pour the liquids into the slow cooker.
1 ⅓ cup apple cider, ⅔ cup white wine
Cook on low heat for 7.5-8.5 hours or on high heat for 4-4.5 hours. I always prefer low heat because I find it turns out more tender and flavorful.
Near the end of the cooking range, start checking the meat for tenderness. Once it very easily shreds when prodded with tongs or two forks, nestle the fresh apple slices down in the slow cooker. Allow everything to cook for another 15-30 minutes, until the apples are the desired softness. I find that 30 minutes on low is my favorite.
2-3 medium apples
Remove the meat to a cutting board and use two forks to shred it into bite-sized pieces. Gently mix it back into the liquids with the onions and apples. Serve warm and enjoy!

Notes

Tips & Tricks

If the skillet is smoking before you add the onions, remove it from the heat to allow it to cool off for 2-3 minutes. This will prevent the onions from burning.
Feel free to strain the cooked onions out of the juices if you don't prefer eating them.
Wait to add the apples until the meat is already tender! This will ensure you end up with both soft meat and tender (not mushy) apples.

Storage: Store your leftovers in an airtight container in the fridge for 3-4 days with the leftover juices poured over the top to maintain their moisture. Reheat individual servings in the microwave or larger portions in a skillet on the stove over medium-low heat.

Variations: See the post for variation and substitution suggestions.

Nutrition