Slow Cooker Chuck Roast

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!

Course Main

Cuisine American

Keyword chuck roast in crock pot, chuck roast slow cooker, slow cooker chuck roast, slow cooker chuck roast recipes

Prep Time 15

Cook Time 9

Total Time 9 15

Servings servings

Calories 457kcal

Author Isabel Laessig

Equipment

Slow Cooker

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

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