Sticky Garlic Chili Chuck Roast Recipe for Your Crockpot

By:Jamie Civitano

Ingredients You’ll Need

3–4 lb chuck roast

Salt and pepper

1 tbsp olive oil (optional for searing)

8 cloves garlic, minced

½ cup beef broth

⅓ cup soy sauce or coconut aminos

⅓ cup honey or maple syrup

2 tbsp chili garlic sauce or sriracha

1 tbsp rice vinegar or apple cider vinegar

1 tsp smoked paprika

½ tsp red pepper flakes (optional for extra heat)

For the Crispy Lime-Sesame Slaw:

3 cups shredded green cabbage

1 cup shredded purple cabbage (or all green cabbage)

1 small carrot, shredded

2 tbsp fresh lime juice

1 tbsp rice vinegar

1 tbsp honey

1½ tbsp sesame oil

1 tbsp olive oil

Salt to taste

Optional: sliced scallions or cilantro for garnish

How to Make Sticky Garlic Chili Chuck Roast in Your Crockpot

Start by seasoning the chuck roast generously with salt and pepper. This step is key to building flavor right from the start.

If you have time, sear the roast in a hot pan with olive oil for 2–3 minutes on each side. This adds a rich, caramelized crust but you can skip this step if you’re short on time.

Place the roast in your crockpot.

In a bowl, whisk together the minced garlic, beef broth, soy sauce, honey, chili garlic sauce, vinegar, smoked paprika, and red pepper flakes. Pour this sauce over the roast.

Cook on LOW for 6 to 8 hours or on HIGH for 5 to 6 hours until the meat is fall-apart tender.

Once cooked, shred the beef with two forks and let it sit in the sauce for 20 minutes. This resting time allows the meat to soak up even more flavor.