One of the best things about this recipe is how a small number of ingredients can create such a flavorful meal. Slow cooking does most of the work, giving the beef plenty of time to become tender.
The creamy filling also makes this roast a little different from a traditional pot roast. Blue cheese brings a bold, savory flavor, while cream cheese mellows it out and gives the filling a smoother texture.
Serve it with mashed potatoes and vegetables, and you have a complete comfort-food dinner that feels a little more special than your everyday roast.
Ingredients
Serves approximately 6
- 1 boneless beef chuck roast, about 3 to 3½ pounds
- 6 ounces blue cheese, crumbled
- 4 ounces cream cheese, softened
- 1 cup low-sodium beef broth
- Kitchen twine, for securing the roast
How to Make Slow Cooker Stuffed Beef Roast
1. Prepare the Cheese Filling
Place the crumbled blue cheese and softened cream cheese in a medium bowl.
Mix them together until creamy and well combined. It doesn’t have to be perfectly smooth. Leaving a few small pieces of blue cheese gives the filling extra texture and flavor.
2. Butterfly the Beef Roast
Pat the chuck roast dry and place it on a sturdy cutting board.
Using a sharp knife, carefully slice horizontally through the center of the roast. Don’t cut completely through the other side. Leave enough meat connected so you can open the roast like a book.
If some areas are noticeably thicker than others, carefully trim or score them so the roast has a relatively even thickness.
3. Add the Cheese
Spread the cheese mixture evenly across the inside surface of the beef.
Leave a small border around the edges. This helps prevent too much cheese from escaping while the roast cooks.
Fold the beef back over the filling and gently press it together.
4. Secure the Roast
Cut several pieces of kitchen twine and tie them around the roast at evenly spaced intervals.
The strings should be tight enough to hold everything together, but don’t pull them so tightly that the filling gets pushed out.
5. Prepare the Slow Cooker
Pour the beef broth into the bottom of a 5 to 7-quart slow cooker.
Carefully place the stuffed roast into the slow cooker with the seam facing upward whenever possible.
The broth provides moisture during cooking and eventually becomes a flavorful base for serving alongside the beef.
6. Slow Cook Until Tender
Cover the slow cooker and cook on LOW for approximately 7 to 8 hours, or until the chuck roast is tender.
Chuck roast benefits from long, gentle cooking because its connective tissue needs time to soften. Rather than relying only on the clock, check the roast toward the end of cooking and continue cooking if necessary until it reaches your preferred tenderness.
7. Rest Before Slicing
Carefully transfer the roast from the slow cooker to a cutting board.
Loosely cover it with foil and allow it to rest for about 10 to 15 minutes.
Resting makes the roast easier to slice and gives the juices time to settle.
Remove and discard all the kitchen twine before serving.
The Best Way to Slice It
Use a sharp carving knife and cut the roast across the grain into slices roughly ½ to ¾ inch thick.
Try not to make the slices too thin. Slightly thicker pieces hold together better and help keep some of that creamy cheese filling tucked inside.
Spoon a little of the warm cooking liquid over each serving for additional moisture and beefy flavor.
What to Serve With Cheesy Stuffed Beef Roast
This rich beef roast pairs particularly well with simple sides that can soak up the flavorful cooking juices.
Creamy mashed potatoes are an obvious favorite, but roasted baby potatoes work beautifully too. For vegetables, consider green beans, roasted asparagus, carrots, broccoli, or Brussels sprouts.
A crisp green salad can also provide a refreshing contrast to the rich beef and cheese.
And if you don’t want any of the delicious cooking liquid left behind, serve some crusty bread or soft dinner rolls alongside the meal.
Can I Use a Different Cheese?
Absolutely. Blue cheese gives this recipe its distinctive tangy flavor, but it isn’t everyone’s favorite.
For a milder version, try replacing some or all of the blue cheese with shredded sharp cheddar, Gouda, provolone, or another good melting cheese.
Keep the cream cheese in the filling because it helps create the smooth, creamy consistency that works so well inside the beef.
Changing the cheese will alter the final flavor, so choose something you already enjoy with beef.
Tips for the Best Stuffed Roast
Don’t overfill the beef. A thick layer of cheese may look tempting, but too much filling can spill out during cooking.
Keep the seam facing upward. This can help keep more of the cheese inside the roast.
Use low-sodium broth. Both beef broth and blue cheese can contain plenty of salt, so starting with a lower-sodium broth gives you better control over the seasoning.
Give it time. Chuck roast is at its best after slow cooking. If it still feels tough, it usually needs additional cooking rather than less.
Always remove the twine. Check carefully before serving to make sure every piece of kitchen string has been removed.
How to Store Leftovers
Allow leftover beef to cool before transferring it to an airtight container. Refrigerate promptly and enjoy within 3 to 4 days.
For the best results, store some of the cooking liquid with the beef. It helps prevent the meat from drying out when reheated.
Reheat individual portions gently until thoroughly heated.
