Marinated Chuck Roast

*10 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 7–8 servings
Prep. Time: 15 minutes Cooking Time: 5–7 hours Ideal slow-cooker size: oval 5-qt.
Needed at Time of Preparation:
1 cup olive oil
1 cup soy sauce *replace with tamari or liquid aminos if you’re making this recipe gluten-free
¼ cup red wine vinegar
½ cup chopped onions
⅓ tsp. garlic powder
¼ tsp. ground ginger
½ tsp. black pepper (coarsely ground is best)
½ tsp. dry mustard
3–4-lb. boneless beef chuck roast
Preparation Instructions:

  1. Mix all ingredients except the beef, either by whisking together in a bowl or whirring the mixture in a blender.
  2. Place roast in a gallon-sized freezer bag and pour marinade over top.
  3. Remove as much air as possible and seal bag.
  4. Label the bag with the information below, then freeze.
    TIP: If 7–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 7–8 servings
    Cooking Time: 5–7 hours Ideal slow-cooker size: oval 5-qt.


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on Low 5–6 hours, or until instant-read meat thermometer registers 140–145°F when stuck into center of the meat.
  5. When finished cooking, use a sturdy pair of tongs, or 2 metal spatulas, to move roast onto a cutting board. Cover to keep warm and allow to stand 15 minutes.
  6. Cut into slices or chunks. Top with the marinade and serve.

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