Slow Cooker Jalapeño Garlic Roast Beef
Recipe By: @the_protein.plug
🌶️ Fun Fact: Pickled jalapeño brine does double duty here: it brings acidity to balance the butter and beef while carrying extra pepper flavor into the cooking liquid.
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Ingredients
For the Roast
3–3½ lb beef chuck roast
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried Italian seasoning
Salt and black pepper, to taste
For the Slow Cooker
½ cup pickled jalapeño slices
2 tbsp pickled jalapeño brine
½ cup diced mozzarella or pepper jack cheese
½ cup unsalted butter (1 stick), sliced
6 garlic cloves, finely minced
1 oz packet au jus or onion gravy mix
1 cup low-sodium beef broth
Step By Step
1️⃣ Sear The Roast
Heat the olive oil in a heavy skillet over medium-high heat. Season the chuck roast generously on all sides with garlic powder, onion powder, Italian seasoning, salt, and black pepper. Sear for 3–4 minutes per side until deeply browned, then transfer to the Crock Pot. You can skip the sear if needed, but the extra crust adds another layer of flavor.
2️⃣ Layer The Good Stuff
Top the roast with the minced garlic, pickled jalapeño slices, and butter. Scatter the cheese around the base of the Crock Pot.
3️⃣ Build The Broth
Whisk together the beef broth, jalapeño brine, and au jus or onion gravy mix. Pour the mixture around the sides of the roast.
4️⃣ Let It Go Low + Slow
Set the Crock Pot on Low for 7–8 hours, or High for 4–5 hours, until the beef is tender enough to shred easily with two forks.
5️⃣ Shred + Serve
Shred the beef directly in the slow cooker and toss it through the melted cheese, jalapeño, garlic, and beef broth. Spoon it hot over mashed potatoes or rice, with plenty of the cooking liquid over the top.
