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It’s true: you can have a beautiful, fall-apart tender Slow Cooker Chuck Roast with just 15 minutes of prep! Plus, a flavorful beef gravy from drippings made in the same pot.
Let me tell you, this is the chuck roast recipe for you. This crock pot chuck roast will blow you away with flavor and save you so much time!
It’s one of my favorites for those days when I know I need to have a great dinner on the table, but need it to be easy and hands-off. And for those of you with kids, you know how often that is!
The Most Tender Chuck Roast
If you know me, you know I’m a big fan of beef chuck roast. I’ve made beef chuck recipes in every way imaginable, from in the slow cooker, to a Dutch oven pot roast, to Instant Pot beef stew.
For all of the chuck roast recipes I make, this one is my favorite. It is the most tender chuck roast! I would make it on a busy weeknight when the kids had to be at football practice, because I knew I could add it to the slow cooker and come home to a perfect roast!
When we pulled up to the house after practice, the kids would get so excited for dinner. They could smell it cooking from the driveway and knew one of their favorite dinners was waiting for them! What could be better than a one-pot meal that practically makes itself?
Slow Cooker Roast Beef and Gravy
There is so much flavor in a chuck tender, but even more when you pair it with potatoes and carrots and cook it low and slow. Seriously, this is the best chuck roast crock pot recipe ever.
My slow cooker pot roast cooks for hours for the most tender vegetables and roast you will ever eat. It’s an easy crock pot roast that is just delicious!
The best part? You can make slow cooker gravy using the drippings from the roast with hardly any extra effort. And let me tell you, this easy recipe for gravy is DELICIOUS!
Moist Slow Cooker Roast Beef Ingredients
- chuck roast
- Salt and pepper
- unsalted butter
- vegetable oil
- yellow onion, diced
- garlic powder
- tomato paste
- red wine
- carrots, peeled and cut into 1-inch chunks, or baby carrots
- celery stalks, sliced into 1/2 inch pieces
- Yukon or red potatoes, cut into 1-inch pieces or halved/quartered if small
- dried thyme
- dried rosemary
- bay leaves
- beef stock
- cornstarch
- Fresh parsley, for garnish
Family Foodie Tips
- Avoid russet potatoes. They will fall apart.
- You can substitute the wine for additional beef broth. However, you should still deglaze the pan!
- If you like tender, melt-in-your-mouth beef roast, it’s always best to cook pot roast on the low setting. I promise, the beef will come out tender and juicy every single time!
What’s the best rub for roast beef?
A simple seasoning on all sides of the chuck roast with salt and pepper is best. For extra flavor, add a little bit of paprika or garlic powder with the salt and pepper.
A beautiful chuck roast like this does not need more than that, as it’s already so full of flavor!
What is the best beef for slow cooker roast?
Chuck roast (also labeled as Chuck Eye Roast, Chuck Pot Roast, and Chuck Roll Roast) is especially perfect for a slow cooker recipe.
This relatively inexpensive cut of beef is well-marbled and becomes melt-in-your-mouth tender when you cook it on low heat over several hours.
For best results, bring the chuck roast out of the refrigerator and allow it to come to room temperature before searing.
How to Cook Beef Chuck Roast in the Crockpot
- Season a 3 lb. chuck roast on all sides with salt and pepper to taste.
- In a large pan, place 2 Tbsp. unsalted butter and 1 Tbsp. vegetable oil over medium-high heat. Once the butter melts, add the seasoned roast and sear until golden brown on all sides. Transfer the roast to a large slow cooker.
- Add 1 large diced yellow onion with 1 tablespoon garlic powder to the pan. Cook, stirring occasionally, until golden.
- Stir in 2 Tbsp. tomato paste and cook for another minute. Transfer to the slow cooker.
- Add 1 cup dry red wine to the pan. Scrape up the brown bits from the bottom of the pan and stir them in – that’s flavor!
Continue to cook for another 2-3 minutes until the sauce reduces by half. Pour into the slow cooker with the roast and onions. - Add 4 chopped carrots, 2 sliced celery stalks, 1-2 pounds red potatoes, 1 tablespoon dried thyme, 1/2 tablespoon dried rosemary, and 2 bay leaves to the slow cooker, followed by 3 cups beef stock.
- Cover and set the slow cooker over low heat. Cook until the roast and vegetables are tender, 8-10 hours.
Thickening the Sauce and Finishing the Chuck Roast
- During the last hour of cooking, place 2 Tbsp. cornstarch in a small bowl. Add about 1/4 cup of the broth from the slow cooker.
- Whisk until well-combined and pour back into the slow cooker, stirring gently to mix.
- Continue to cook over low heat for 1 hour.
- Season to taste with salt and pepper. Taste the broth first and use your best judgment on whether you want to add more seasoning.
- Remove the chuck roast from the slow cooker and shred with two forks.
- Discard the thyme stems, rosemary stems, and bay leaves.
- Sprinkle the roast with fresh parsley and serve warm with the tender vegetables, slightly thickened sauce, and sides.
Side Dishes for Roast Beef
This slow cooker chuck roast recipe is delicious when you serve it simply with toasted bread, dinner rolls, or garlic bread.
Other great options include buttered egg noodles (a favorite for us!), applesauce, or even a crisp green salad for a bit of contrast from the tender roast.
Here are some of my favorite ideas for side dishes for roast beef:
- Creamy Mashed Potatoes
- Yorkshire Pudding Recipe
- Smashed Brussels Sprouts
- Garlic Parmesan Roasted Carrots
- Crispy Baked Potato Wedges
Easy Desserts to Enjoy with Roast Beef
- Almond Ooey Gooey Butter Cake
- Apple Dump Cake with Fresh Apples
- Ina Garten Apple Crisp
- Pumpkin Cobbler with Spiced Butter Toffee
What to Do with Leftover Beef Roast
Leftover pot roast recipes are the best! The possibilities are endless! We love to make open-faced roast beef sandwiches at my house.
Roast beef sandwiches are absolutely amazing on their own. We love elevating them by making a cheese sauce to drizzle on top and adding sauteéd mushrooms and onions.
Our absolute favorite is making a roast beef and remoulade sauce sandwich. You just haven’t lived until you try this leftover sandwich!
Let us know your ideas for leftover roast beef in the comments below! I love to hear from you. And please leave a rating and save the recipe out on Pinterest while you’re at it!
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More Easy Crockpot Recipes
And try our favorite Instant Pot recipe: Instant Pot Prime Rib! It’s one of the best roasts ever.
Slow Cooker Chuck Roast
🥘 Ingredients
- 3 pound chuck roast
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion diced
- 1 tablespoon garlic powder peeledand smashed
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 carrots peeled and cut into 1 inch chunks
- 2 celery stalks sliced into 1/2 inch pieces
- 1-2 pounds Yukon or red potatoes cut into 1 inch pieces or halved/quartered if small
- 1 tablespoon dried thyme
- 1/2 tablespoon dried rosemary
- 2 bay leaves
- 3 cups beef broth
- Salt and freshly ground black pepper to taste
- 2 tablespoons cornstarch
- Fresh parsley for garnish
🔪 Instructions
- Season a 3 lb. chuck roast on all sides with salt and pepper to taste.
- In a large pan, place 2 Tbsp. unsalted butter and 1 Tbsp. vegetable oil over medium-high heat. Once the butter melts, add the seasoned roast and sear until golden brown on all sides. Transfer the roast to a large slow cooker.
- Add 1 large diced yellow onion with 1 tablespoon garlic powder to the pan. Cook, stirring occasionally, until golden.
- Stir in 2 Tbsp. tomato paste and cook for another minute. Transfer to the slow cooker.
- Add 1 cup dry red wine to the pan. Scrape up the brown bits from the bottom of the pan and stir them in – that’s flavor! Continue to cook for another 2-3 minutes until the sauce reduces by half. Pour into the slow cooker with the roast and onions.
- Add 4 chopped carrots, 2 sliced celery stalks, 1-2 pounds red potatoes, 1 tablespoon dried thyme, 1/2 tablespoon dried rosemary, and 2 bay leaves to the slow cooker, followed by 3 cups beef stock.
- Cover and set the slow cooker over low heat. Cook until the roast and vegetables are tender, 8-10 hours.
Thickening the Sauce, Finishing the Chuck Roast, and Serving
- During the last hour of cooking, place 2 Tbsp. cornstarch in a small bowl. Add about 1/4 cup of the broth from the slow cooker.Whisk until well-combined and pour back into the slow cooker, stirring gently to mix.
- Continue to cook over low heat for 1 hour.
- Season to taste with salt and pepper. Taste the broth first and use your best judgment on whether you want to add more seasoning.
- Remove the chuck roast from the slow cooker and shred with two forks. Discard the thyme stems, rosemary stems, and bay leaves.Sprinkle the roast with fresh parsley and serve warm with the tender vegetables, slightly thickened sauce, and sides.
Video
Notes
- Want the potatoes more firm? Add them halfway through cooking. Avoid russet potatoes.
- Searing the chuck roast first on all sides, browning the onions and garlic, then deglazing the pan with the wine (or additional broth) adds such a boost of flavor. Don’t skip these steps! Scrape up those brown bits and mix them in. That’s flavor!
- If you like tender, melt-in-your-mouth beef roast, it’s always best to cook pot roast on the low setting. I promise, the beef will come out tender and juicy every single time!
Nutrition
Photography by Tara Margetson
2pots2cook says
Absolutely fabulous comfort food ! Thank you so much and enjoy your day 🙂
Em Beitel says
Thank you so much!