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Make my Slow Cooker Chuck Roast with just 15 minutes of prep! Fall-apart tender chuck roast with rich gravy, carrots, and potatoes - perfect for Sunday dinner and easy meal prep.
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If you love easy slow cooker recipes, you have to try my Slow Cooker Chuck Roast! This crock pot chuck roast recipe is tender, juicy, and so simple - just set it and forget it.
Using budget-friendly chuck roast beef, carrots, potatoes, and a savory gravy, this is the perfect Sunday supper and meal prep meal. I made this for my kids after busy football practices for years - they'd come home to the smell of a cozy roast dinner ready to enjoy.
It's the best way to feed your family without spending hours in the kitchen. Use leftovers for sandwiches, tacos, rice bowls, and more!
Ingredients in Crock Pot Chuck Roast
- Chuck Roast: It's an economical cut of beef that's great for making a delicious roast on a budget. I love chuck roast for how tender it becomes when slowly cooked like this. It has so much flavor! You can also use other pot roast cuts, like rump roast.
- Seasoning: Use kosher salt or sea salt flakes and ground black pepper. I'm also using garlic powder, dried thyme, dried rosemary, bay leaves, and fresh parsley (optional). This lends a delicious herby flavor to the beef. I recommend using fresh herbs when possible for the flavor.
- Butter: I recommend using unsalted butter, but if you only have salted butter, just make sure to cut down on the amount of salt used for seasoning.
- Vegetable Oil: This is for searing the beef. You can use any vegetable oil, including olive oil or avocado oil.
- Yellow Onion: The best onion for this recipe! You can also use white onion. Make sure to dice it finely. I would avoid red onion as the flavor is very strong.
- Tomato Paste: This has a strong tomato flavor and is perfect for bringing out the flavors of the red wine and beef.
- Red Wine: Use a dry red wine, like pinot noir or cabernet sauvignon. If you don't want to use wine, you can also use additional beef broth instead.
- Carrots: Peeled and cut into 1-inch chunks.
- Celery Stalks: Sliced into half-inch pieces.
- Yukon Gold Potatoes: You can also use red potatoes. Cut them into 1-inch pieces.
- Beef Broth: Additional liquid for flavor, texture, and that amazing pot roast gravy.
- Cornstarch: This will help thicken the gravy.
How to Make Slow Cooker Chuck Roast
- Season a chuck roast on all sides with salt and pepper to taste. Place unsalted butter and vegetable oil over medium-high heat in a large skillet.
- 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 onion and garlic to the pan. Cook, stirring occasionally, until golden. Stir tomato paste and cook for another minute.
- Transfer to the slow cooker. Add 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.
- Finally, add carrots, celery stalks, potatoes, thyme, rosemary, and bay leaves to the slow cooker, followed by the beef stock.
- Cover and set the slow cooker over low heat. Cook until the roast and vegetables are tender, 8-10 hours.
- During the last hour of cooking, place cornstarch in a small bowl. Add 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 it with two forks.
- Discard bay leaves. Sprinkle the roast with fresh parsley and serve warm with tender vegetables, slightly thickened sauce, and sides.
Isabel's Top Tips for Slow Cooking Chuck Roast
- You can substitute the wine for additional beef broth. However, you should still deglaze the pan!
- It's always best to cook this dish on the low setting for the most tender results. I promise the beef will come out perfectly juicy every single time!
- 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.
- I love using the leftovers to make a Pot Roast Sandwich!
One of my favorite things about this recipe is the gravy cooks right in the crockpot while the pot roast is cooking. And let me tell you, this easy gravy recipe is so amazingly delicious. You will love my step-by-step Slow Cooker Gravy Recipe!
Top Reviews
I never leave reviews but this chuck roast with vegetables recipe was awesome! I followed your recipe exactly as written, with a slightly larger chuck roast. Everything was perfectly done, no mushy potatoes! I always sear my meat prior to braising, it makes a difference, in our opinion.
Deglazing the pan with wine is also a great idea, so much flavor, as you said! I cooked in low for eight hours and removed the roast, stirred in the cornstarch and cooked gravy for another hour. I cannot wait for leftovers today! Thank you for a great recipe, definitely a keeper! - Eleanor
Fixed this today. Absolutely delicious! Will definitely make this again and again! Thank you for the recipe! - Denise
The taste is exquisite. Potatoes have that scrumptious bomb of flavor. Meat really does melt in your mouth.
I just finished putting it together !!!!!
Nothing compares - Jo
Made it according to the recipe with a nice piece of grassfed chuck. It was straightforward, came together easily, and was super delicious. Very flavorful and tender, I'd recommend it. Thank you! - Pam
I used this recipe with an elk roast. SOOO delish! - Kory
The 3 of us devoured it, it was perfect. I took your advice and cooked it on low, fell apart so easily. - Gerard
See them all here→ or keep scrolling to the comments section below! I appreciate all of the amazing reviews on this recipe.
Storing Slow Cooker Chuck Roast
- Cool Down: Allow the chuck roast to cool down to room temperature after cooking. Leaving it out at room temperature for too long can be unsafe, so try to refrigerate it within two hours of cooking.
- Divide and Package: If you have a large chuck roast and don't plan to eat it all at once, you can divide it into smaller portions for easier reheating later. Use airtight containers or resealable plastic bags to store the meat. Make sure to remove as much air as possible to prevent freezer burn.
- Refrigeration: If you plan to consume the leftovers within a few days, store them in the refrigerator. When properly refrigerated, the chuck roast should be safe to eat for 3-4 days.
- Freezing: You can freeze the leftovers if you don't use them within a few days. Ensure the chuck roast is tightly sealed to prevent freezer burn. Label the container or bag with the date for reference.
Reheating a Crock Pot Roast
- Thaw: If you freeze the chuck roast, thaw it in the refrigerator overnight or using the defrost setting on your microwave.
- Reheat in the Oven:
- Preheat your oven to around 325°F (163°C).
- Place the chuck roast in an oven-safe dish with a lid or cover it with aluminum foil to retain moisture.
- Add a little beef broth or water to prevent the meat from drying out.
- Heat for about 25-30 minutes or until the internal temperature reaches at least 165°F (74°C). You can use a meat thermometer to check the temperature.
- Reheat on the Stovetop:
- Place the chuck roast in a skillet or saucepan.
- Add a bit of beef broth or water to the pan to create steam and prevent the meat from drying out.
- Cover the pan and heat over low to medium-low heat, stirring occasionally until the meat is heated through.
- Reheat in the Microwave:
- Place the chuck roast in a microwave-safe dish.
- Add a small amount of liquid, like beef broth or water, to maintain moisture.
- Heat in short intervals (30 seconds to 1 minute), stirring or flipping the meat between intervals until it's heated to your desired temperature.
- Serve: Once the chuck roast is heated, you can serve it with your favorite sides or use it in sandwiches, tacos, or any other dish you prefer.
FAQ
Yes, you can overcook a chuck roast in a slow cooker. Overcooking can result in the meat becoming dry and stringy, as the prolonged cooking time can cause the connective tissues in the meat to break down excessively.
They come from the same area, but the shoulder cut is leaner than the chuck roast. It’s better for carving into slices. Only chuck beef will give you the “pulled” texture.
Chuck Roast or Chuck eye roast– so, so tender, shreds apart and melts in your mouth. Bottom round or top round beef – leaner cut and good to use to slice your beef. Beef Brisket is a fattier choice that gets very tender but can still be sliced for serving. Try my Slow Cooker Brisket.
No, you can skip the wine and use additional beef broth instead if you prefer.
Yes, but for best results use thicker baby carrots and not the thin baby carrots. You can also add them later on instead of earlier in the recipe to ensure they don't become mushy.
Absolutely! I make my chuck roast recipe all of the time in the oven following my classic recipe for beef chuck roast.
Yes! Follow my slow cooker gravy instructions to make a gravy from the drippings.
What to Serve with Crock Pot Chuck Roast
My Slow Cooker Chuck Roast is a beautiful, fall-apart tender roast that takes hardly any prep to make. I make this dish constantly, and my family never gets tired of it. It's great for meal prep to enjoy all week and is a wonderful Sunday dinner! Enjoy!
Slow Cooker Chuck Roast
Video
Equipment
Ingredients
- 3 pound chuck roast
- Salt and freshly ground black pepper
- 2 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil
- 1 large yellow onion - diced
- 1 Tbsp. garlic powder
- 2 Tbsp. tomato paste
- 1 cup dry red wine
- 4 carrots - peeled and cut into 1 inch chunks
- 2 celery stalks - sliced into ½ inch pieces
- 1-2 pounds Yukon or red potatoes - cut into 1 inch pieces or halved/quartered if small
- 1 Tbsp. dried thyme
- ½ Tbsp. dried rosemary
- 2 bay leaves
- 3 cups beef broth
- Salt and freshly ground black pepper - to taste
- 2 Tbsp. 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.3 pound chuck roast,Salt and freshly ground black pepper,2 Tbsp. unsalted butter,1 Tbsp. vegetable oil
- Once the butter melts, add the seasoned roast and sear until golden brown on all sides, about 2-3 minutes per side. 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, about 3-4 minutes. Stir in 2 Tbsp. tomato paste and cook for another minute. Transfer to the slow cooker.1 large yellow onion,1 Tbsp. garlic powder,2 Tbsp. tomato paste
- 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!1 cup dry red wine
- Continue to cook for another 2-3 minutes until the sauce reduces by half. Pour into the slow cooker with the roast and onions.
- Finally, add 4 chopped carrots, 2 sliced celery stalks, 1-2 pounds red potatoes, 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker, followed by 3 cups beef stock.4 carrots,2 celery stalks,1-2 pounds Yukon or red potatoes,1 Tbsp. dried thyme,½ Tbsp. dried rosemary,2 bay leaves,3 cups beef broth
- Cover and set the slow cooker over low heat. Cook until the roast and vegetables are tender, 8-10 hours.
- During the last hour of cooking, place 2 Tbsp. cornstarch in a small bowl. Add about ¼ 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.2 Tbsp. cornstarch
- 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 bay leaves.Salt and freshly ground black pepper
- Sprinkle the roast with fresh parsley and serve warm with the tender vegetables, slightly thickened sauce, and sides.Fresh parsley
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!
2pots2cook says
Absolutely fabulous comfort food ! Thank you so much and enjoy your day 🙂
Em Beitel says
Thank you so much!
DENISE OBERKFELL says
Fixed this today. Absolutely deliscious! Will definately make this again and again! Thank you for the recipe!
Em Beitel says
That is so awesome to hear, Denise! We're so glad you enjoyed it - thank you so much!
Jo says
The taste is exquisite. Potatoes have that scrumptious bomb of flavor. Meat really does melt in your mouth.
I just finished putting it together !!!!!
Nothing compares
Em Beitel says
Thank you so much, Jo! We're so glad you enjoyed it!
Chef Cosmo says
Why are there not measurements for half the ingredients? How much wine, how much rosemary?
Em Beitel says
Hi there! The measurements are in the recipe card at the bottom of the post! You will need 1 cup dry red wine and a half Tablespoon of rosemary. Thank you and enjoy!
John M says
This is a perfect "base" recipe for anyone trying a "chuck roast"! I like to add turnips, & parsnips in with the onion, celery, carrots, & Garlic. Then w/ 1 or 2 hours left, I add a frozen bag of "mixed vegetables"! Oh yeah, the potatoes too.
Em Beitel says
That's awesome, John! Thanks so much - we're glad you enjoyed it!
Pam says
Made it according to the recipe with a nice piece of grassfed chuck. It was straightforward, came together easily, and was super delicious. Very flavorful and tender, I'd recommend it. Thank you!
Em Beitel says
Thank you so much, Pam! That's wonderful to hear!
Kory L Bright says
I used this recipe with an elk roast. SOOO delish!
Em Beitel says
This is awesome, Kory! Thank you for sharing!
Eleanor says
I never leave reviews but this chuck roast with vegetables recipe was awesome! I followed your recipe exactly as written, with a slightly larger chuck roast. Everything was perfectly done, no mushy potatoes! I always sear my meat prior to braising, it makes a difference, in our opinion. Deglazing the pan with wine is also a great idea, so much flavor, as you said! I cooked in low for eight hours and removed the roast, stirred in the cornstarch and cooked gravy for another hour. I cannot wait for leftovers today! Thank you for a great recipe, definitely a keeper!
Isabel Laessig says
Eleanor, I am so pleased to hear this worked out so well for you. This is one of my favorites. Thank you very much for your comment, and enjoy your leftovers!
Gerard J Paterno says
The 3 of us devoured it, it was perfect. I took your advice and cooked it on low, fell apart so easily.
Isabel Laessig says
That is wonderful to hear, Gerard. Thank you!
Richard King says
I made my chuck roast based on this recipe and it came out very well. It looks exactly as the picture shows the only difference I would make if I was to make this again I would not have added as much salt to the rub at the beginning. Very easy recipe to follow. 4 stars for this recipe.
Isabel Laessig says
Very glad you enjoyed it, Richard! Thank you for your comment!