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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. Easy and so delicious!
Let me tell you, this is the most tender chuck roast recipe. It will blow you away with flavor and save you so much time.
I would make slow cooked chuck roast on a busy weeknight when the kids had to be at football practice, because I knew I could add it to the crock pot and come home to a perfect dinner!
When we pulled up to the house after practice, the kids would get so excited. They could smell it cooking from the driveway and knew one of their favorite meals was waiting for them!
🥩 Best Beef for Pot Roast
Chuck roast (also labeled as Chuck Eye and Chuck Roll) is perfect for a slow cooker pot roast 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 beef out of the refrigerator and allow it to come to room temperature before searing.
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🥣 Gravy for Roast Beef
One of my favorite things about this recipe is you can make crock pot gravy using the drippings with hardly any extra effort.
And let me tell you, this easy recipe for gravy is delicious paired with moist slow cooker roast beef.
Get our Slow Cooker Gravy Recipe!
⭐ 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!
- 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!
🧂 Roast Beef Rub
A simple seasoning on all sides of the beef with salt and pepper is best.
For a little something extra, you can add a bit of paprika or garlic powder with the salt and pepper. Beautiful beef like this does not need more than that. It’s already so flavorful!
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.
Our absolute favorite is making a roast beef and remoulade sauce sandwich. You just haven’t lived until you try it this way!
📖 Similar Dishes
Try more of our Best Beef Chuck Roast Recipes!
- Slow Cooker Lasagna
- Easy Dutch Oven Pot Roast
- Crock Pot Beef Ragu
- Easiest Crock Pot Brisket
- Mississippi Pot Roast
- Reverse Sear Instant Pot Prime Rib
View our Slow Cooker Chuck Roast Web Story!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Slow Cooker Chuck Roast
- 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
- 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.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.
- 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.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.Sprinkle the roast with fresh parsley and serve warm with the tender vegetables, slightly thickened sauce, and sides.
- 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!
Photography by Tara Margetson