Chuck and shoulder roasts are fattier cuts than the round roasts and best when cooked low and slow allowing time for tenderization and to absorb the awesome flavor the fat has to offer.


Thaw roast in the refrigerator.  (Allow 48-72 hours thaw time in the refrigerator.)

Cover with seasoning of choice.  We recommend equal parts coarse ground salt, pepper, and garlic powder at ½ teaspoon of each per Lb of uncooked meat.

Add Roast to slow cooker (a 2-3lb roast works well in a 3-4qt slow cooker without adding water.  If you have a larger slow cooker, add a little water so it does not dry out.)

Set slow cooker on low and cook for 7-9 hours until meat pulls apart easily with forks.