The Best Crock-Pot Chili Recipe

My proudest days come by way of reading emails of recipe praises from you guys. It truly makes it all worth it. One of the recipes prompting those emails is my Chili recipe. It’s a popular one. The spices blend seamlessly. And it’s a pretty easy dish to prepare you kind of just dump everything into the pot. I wanted to add a Crockpot version for good measure.

Ground or Roast?

Traditionally, a chuck roast was used in Chili. We converted it over to ground meat for ease over the years. Since, my other recipe uses ground beef, I thought it would be cool to show you how to prepare it with a roast. Which is better? Both.
I cut the roast against the grain into 1 1/2 inch chunks. The most important part is searing the beef. The foundation of a great Chili is the build up of flavors. This begins with the searing of the roast. Be careful not to crowd the pan. This will just boil the meat instead of searing it. Do a small amount in batches until all of the pieces have been browned.

Spice it Up!

Chili is all about the flavor! The spices have to be just right! Again, we’re building. I always start with the chili powder, because, well…we’re making chili for goodness sake! I use ancho. You should as well. It’s just better. And little bit more pricey. Just a tad. Sorry. But, you’ll thank me later.

Slow and Steady

Whether you make the chili in a Crockpot or over the stove, you must do it slowly. Chili isn’t a dish you want to rush. AGAIN we’re building flavors. I know you’re tired of me saying that. But, it really takes time. The longer you simmer, the better. And this roast won’t be fork tender. It will be spoon tender!

Fully Loaded

Load up your bowl of chili with all of the fixings or none. Totally up to you. Just know that avocados are insanely delicious in chili. Just trust me and try it! I love lots of sharp cheddar, sour cream, green onions, and avocados. Yep. Fully load that thang! But, serve it however you’d like.

Happy Cooking,

B. Coop

5 from 3 votes

The Best Crock-Pot Chili Recipe


  • 3 lb chuck roast cut into 1 1/2 inch pieces
  • 1 TBS salt
  • 2 tsp black pepper
  • 2 TBS vegetable oil
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS diced jalapeños
  • 1 TBS minced garlic
  • 1 28oz can of crushed tomatoes
  • 1 14.5oz can of diced tomatoes
  • 2 TBS tomato paste
  • 2 15 oz cans of chili beans or red kidney beans (drained)
  • 2 TBS Worcestershire sauce
  • 1/3 cup ancho chili powder
  • 2 TBS light brown sugar
  • 2 TBS onion powder
  • 1 TBS garlic powder
  • 1 T Italian seasoning
  • 1 tsp cumin
  • 1 tsp allspice
  • 1 cup beef broth
  • Salt and pepper to taste


  1. In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
  2. Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
  3. Heat the vegetable in a pan.
  4. Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.
  5. Remove the roast.
  6. In the same pan, add in the onion, bell pepper, and jalapeños.
  7. Sauté until the veggies take on some color and the fond (brown bits at the bottom of the pan) have lifted and combined with the veggies.
  8. Spray the Crockpot (slow cooker) with nonstick cooking spray.
  9. Add in the roast with the juices it’s rendered.
  10. Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning.
  11. Stir well.
  12. Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
  13. Taste and adjust seasoning as desired.
  14. Serve with toppings of your choice.
  15. Enjoy!

Recipe Notes

Make sure that the chuck roast is at room temperature prior to searing. Remove it from the refrigerator 30 mins to an hour before preparing.

The Best Pot Roast Ever…No Seriously. Ever!

Pot Roast. Classic. Slow cooked. Tender. Words that come to mind when Pot Roast comes to mind. Get it? Okay, anyway, I’m giving you the best one ever. 

Searing the roast before placing it in the oven helps make it fork tender and juicy.
Don’t forge the fresh herbs! You know Rosemary is my favorite. But, combining that flavor with thyme gives the beef something extra special.

Allow the roast to cook for awhile before adding the veggies. I used Idaho potatoes and carrots.

Don’t worry. The gravy will be perfectly thick and ready to serve over rice!

Pot Roast
Serves 4
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Prep Time
20 min
Total Time
2 hr 40 min
Prep Time
20 min
Total Time
2 hr 40 min
  1. 3 lb chuck roast* (choose one with marbling. that's the white stuff that looks like veins in meat)
  2. 3 T butter (garlic & herb if you can find some)
  3. 1 T olive oil
  4. 1/3 cup all purpose flour
  5. 1 T onion powder
  6. 3 T cajun seasoning (or salt and pepper to taste, good luck with that tho)
  7. 3 T Worcestershire sauce
  8. 1 T garlic powder
  9. 2 cups beef broth
  10. 1 T tomato paste
  11. 2 sprig fresh thyme
  12. 1 sprig fresh rosemary
  13. 1 cup chopped carrots
  14. 1/2 cup chopped celery
  15. 2 cloves garlic
  16. 1 onion coarsely chopped
  17. 1/2 bell pepper sliced
  18. 3-4 potatoes (chopped)
  1. Preheat oven to 300 degrees F
  2. Massage the Worcestershire sauce and dry spices into the roast (it'll tip you in flavor)
  3. Now, dredge all sides of roast into the flour, shake off the excess
  4. Using a dutch oven or large skillet, heat oil and butter
  5. Sear the roast of ALL sides. Once all sides are brown, remove to a plate
  6. Add in the onion and bell pepper and saute until browned.
  7. Then stir in the tomato paste
  8. Pour in the broth and stir to deglaze the pan.
  9. If using a dutch oven, add the roast back in on top of the veggies. If using a roasting pan, Pour the veggies and broth in the pan and lay the roast on top.
  10. Add in the thyme, garlic, and rosemary.
  11. Cover and bake for about an hour and 20 mins. Turn the roast over halfway during the baking process.
  12. Carefully remove the roast and add in the remaining veggies on top
  13. Place back into the oven and cook for another hour or until the veggies and roast are fork tender
  14. Enjoy!
  1. *Move baking time will be required for a heavier roast.
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