Slow Cooker Chuck Roast Chili With Sweet Potatoes

This slow cooker chuck roast chili recipe is one of my favorite set-it-and-forget-it meals for winter. Thanks to the slow cooking process, the beef gets incredibly tender, creating rich, savory bites that make this chili especially satisfying. Then, fire-roasted tomatoes add a subtle smokiness, sweet potatoes bring natural sweetness, and the blend of spices provides depth without being overpowering. It’s fuss-free, delicious, and one meal I know I can count on to warm me up from the inside on chili weeknights.

Main Ingredients To Gather

The epitome of comfort food, this chuck roast chili recipe comes together with simple, pantry staples, creating incredible depth with hardly any effort. Here are a few notes about the key ingredients: 

• Chuck roast: Many chili recipes use ground beef, but for this elevated chili, I use either a boneless beef chuck or round roast. These large and fairly inexpensive cuts of meat break down well, becoming nice and tender during the slow cooking process.
• Sweet potatoes: Not only are sweet potatoes full of nutrition, including fiber, antioxidants, and vitamins A, C, and B6, but they also add texture and sweetness to the chili. I use two medium sweet potatoes, and I peel the sweet potatoes so they cook evenly and are easy to eat.
• Green chilies: I recommend using a 4-ounce can of green chilies to give this beef chili recipe a subtle kick of heat.
• Beef broth: I always use low-sodium beef broth or beef stock so that I have better control over the saltiness of my chili.
• Tomatoes: I use fire-roasted diced tomatoes for the base of the chili, giving it a little extra depth and a subtle smoky taste.
• Chili powder: I use regular or ancho chili powder, and feel free to customize the flavor, adding a dash of smoked paprika, adobo chili powder, or chipotle peppers for even more depth or heat.

Find the ingredient list with exact measurements in the recipe card below.

Additional Kitchen Equipment Needed

I give the meat chunks a quick sear in a large skillet or Dutch oven on the stovetop before transferring it to the slow cooker. I find this quick extra step to be worth the effort, as it helps lock in flavor and keep the beef pieces tender. 

Serve With Toppings And Sides

As far as I’m concerned, the toppings are the best part of any bowl of chili. So, I go all out, setting out various bowls of sour cream, green onions, shredded cheese, tortilla chips, avocado slices or guacamole, jalapeño slices, fresh cilantro, and lime wedges for people to choose from.

Then, I include a side of homemade cornbread muffins to help scoop up every last bit of the broth. Or, I sometimes place them on top of the finished dish for a slight twist on my chili cornbread casserole. For an even more filling meal, I also sometimes serve my chili spooned over a baked potato.

Storing And Reheating Leftover Chili

Once cool, I transfer any leftover chili to an airtight container and store it in the fridge for up to one week. Or, if meal prepping, I transfer leftovers to the freezer where they keep fresh for up to 3 months. To serve, I thaw frozen chili in the fridge overnight.Then, I warm a large batch in a pot on the stove or in my slow cooker set to warm, adding a splash of broth as needed if it has become too thick. Or, for individual portions, I simply pop a bowl in the microwave, letting it heat in 20-30 second intervals.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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