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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. It’s so easy and so delicious!
Jump to:
- Best Slow Cooker Chuck Roast
- Crock Pot Chuck Roast Ingredients
- How to make Roast in the Crock Pot
- Chuck Roast in the Crock Pot Tips
- Gravy for Chuck Roast
- Crock Pot Chuck Roast Recipes FAQs
- Chuck Roast Seasoning
- Tools to Make the Best Slow Cook Chuck Roast
- Leftover Chuck Roast Recipes
- Favorite Slow Cooker Beef Recipes
- 📋 Recipe
- 💬 Reviews
Best Slow Cooker 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.
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 cooker chuck roast on a busy weeknight when the kids had to be at football practice because I knew I could add it to the crockpot in the morning 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!
This is our new favorite weeknight meal! I love setting it in the morning and forgetting about it until dinner time! It’s perfect.
Miranda via email
Crock Pot Chuck Roast Ingredients
- chuck roast
- salt and freshly ground black pepper
- unsalted butter
- vegetable oil
- yellow onion diced
- garlic powder
- tomato paste
- dry red wine
- carrots peeled and cut into 1-inch chunks
- celery stalks sliced into ½-inch pieces
- Yukon gold or red potatoes cut into 1-inch pieces or halved/quartered if small
- 1 Tbsp. dried thyme
- dried rosemary
- bay leaves
- beef broth
- Salt and freshly ground black pepper to taste
- cornstarch
- Fresh parsley for garnish
How to make Roast in the Crock Pot
- Season a chuck roast on all sides with salt and pepper to taste. In a large pan, place unsalted butter and 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 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 with two forks. Discard bay leaves. Sprinkle the roast with fresh parsley and serve warm with tender vegetables, slightly thickened sauce, and sides.
I love using the leftovers to make a Pot Roast Sandwich!
Chuck Roast in the Crock Pot Tips
- 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.
Gravy for Chuck Roast
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 recipe for gravy is so amazingly delicious.
You will love our step-by-step Slow Cooker Gravy Recipe!
Crock Pot Chuck Roast Recipes FAQs
It’s a cut of beef from the shoulder, neck, and upper arm area of the cow. Other names for chuck roast include chuck eye, chuck roll, and even just pot roast.
They both come from the same area, but the shoulder cut is leaner than chuck roast. It’s better for carving into slices. Only chuck beef will give you the “pulled” texture of this
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 if you want to slice your beef.
Beef Brisket – a fattier choice that gets very tender, but can still be sliced for serving. Try my Slow Cooker Brisket.
Chuck Roast Seasoning
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 salt and pepper. Beautiful beef like this does not need more than that. It’s already so flavorful!
You can also try some of our favorite seasonings.
Tools to Make the Best Slow Cook Chuck Roast
Leftover Chuck Roast Recipes
- Elevate your leftover sandwich by making a cheese sauce to drizzle on top and adding mushrooms and onions.
- Our absolute favorite is making a roast beef and remoulade sauce sandwich. You just haven’t lived until you try it this way!
- Try my Hot Roast Beef Sandwich!
Favorite Slow Cooker Beef Recipes
Try more of our Best Beef Chuck Roast Recipes! Plus, slow cooker chuck roast makes a great vacation recipe! This recipe is only of my favorite Easy Vacation Meals!
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!
📋 Recipe
Slow Cooker Chuck Roast
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. 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.
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!