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.


  • ·1 Chuck or Shoulder Roast 2-3lbs
  • ·Seasoning – Salt, Pepper, Garlic Powder ½ teaspoon per pound of meat
  • Slow Cooker / Crock Pot


  • Thaw roast in the refrigerator. (Allow 48-72 hours thaw time in the refrigerator.
  • ·Coat with seasoning
  • ·Place roast in slow cooker on Low heat
  • ·***Tip- There is no need to add water if your meat fills your slow cooker. a (2-3 lb roast works well in a 3-4qt slow cooker without adding water. If you have an larger slow cooker, leaving a lot of empty space add ½ inch of water to keep meat from drying out.
  • ·Cook for 6-8 hours until done. When done meat will pull apart with ease. Remove from slow cooker, discard bone if necessary.
  • ·Add some of the cooked-out liquid back for moisture.
  • ·Cover and rest for 15-30 minutes. Serve with sautéed veggies or side of choice.