Go Back
+ servings
Slow cooker chuck roast with roast potatoes and carrots on a white platter

Slow Cooker Chuck Roast

This Slow Cooker Chuck Roast Recipe is the perfect comfort food to feed a crowd! Eight hours in the slow cooker over low heat and you will have a fall-apart roast packed with tender vegetables and plenty of flavorful sauce.
Course Main
Cuisine American
Keyword beef, beef chuck roast, chuck roast recipes, Slow Cooker Recipe
Prep Time 15 minutes
Cook Time 9 hours
0 minutes
Total Time 9 hours 15 minutes
Servings 8 servings
Calories 457kcal
Author Tara Margetson


  • 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


  • 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.



  • 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!


Calories: 457kcal | Carbohydrates: 19g | Protein: 36g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 125mg | Sodium: 539mg | Potassium: 1048mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5330IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 5mg