Tender, fall-apart chuck roast with veggies and rich gravy, all made in your slow cooker with almost no effort.
Why You’ll Love This Crock Pot Chuck Roast
There’s something deeply comforting about a pot roast that’s been quietly bubbling away all day, filling your kitchen with the kind of aroma that makes everyone wander in asking when dinner is ready. This chuck roast in the crock pot is exactly that sort of meal: low effort, big reward, and wonderfully homey. It turns one of the most affordable cuts of beef into something meltingly tender, surrounded by buttery potatoes, sweet carrots, and a savory gravy that tastes like it took hours of fussing, even though the slow cooker did the work.
At its heart, this recipe is a classic American-style pot roast, the kind many of us grew up with on Sundays or holidays. The twist is how simple it is to pull together on a regular weeknight. A quick sear to develop flavor, a few pantry staples, and then everything goes into the crock pot. By dinnertime, you have a complete meal ready to ladle into cozy bowls or pile onto plates.
You’ll love this chuck roast in the crock pot because:
- It is almost entirely hands-off once it is in the slow cooker.
- Chuck roast is budget friendly but cooks up incredibly tender and flavorful.
- The veggies cook right in the same pot, so you have a full meal without extra dishes.
- It reheats beautifully, making it perfect for leftovers or meal prep.
- The gravy is naturally rich and savory, and easy to adjust for different tastes.
Whether you are feeding a busy family, prepping for a comforting Sunday supper, or just want a reliable, hearty dinner with minimal hassle, this slow cooker chuck roast will quickly become one of your go-to recipes.
Ingredients
Serves about 6
- 3 to 4 lb beef chuck roast (about 1.4 to 1.8 kg)
- 2 tsp kosher salt, divided (about 10 g)
- 1 tsp freshly ground black pepper (about 3 g)
- 2 tbsp olive oil or neutral oil (30 ml, for searing; optional but recommended)
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 4 medium carrots, cut into large chunks
- 1.5 lb baby potatoes, halved if large (about 680 g)
- 1 cup beef broth or stock (240 ml)
- 1/4 cup red wine or extra beef broth (60 ml, optional)
- 2 tbsp tomato paste (30 g)
- 1 tbsp Worcestershire sauce (15 ml)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening gravy, optional)
- Fresh parsley, chopped, for garnish (optional)
💡 Shopping tip: Look for a chuck roast with good marbling throughout; those little streaks of fat melt down and make the meat extra tender and flavorful.
Step-by-Step Instructions
- Season the roast Pat the chuck roast dry with paper towels. Sprinkle all sides with 1.5 tsp of the kosher salt and all of the black pepper, pressing it gently into the meat. 💡 Tip: Drying the roast helps it sear better, giving you more flavor in the final dish.
- Sear the beef (optional but recommended, 6 to 8 minutes) Heat the oil in a large skillet over medium high heat. Sear the chuck roast on each side for 2 to 3 minutes, until nicely browned. Transfer the roast to the crock pot. 💡 Tip: If you are short on time, you can skip searing and place the seasoned roast directly into the slow cooker, but you will miss a bit of that deep, caramelized flavor.
- Sauté aromatics (3 to 4 minutes) In the same skillet, lower the heat to medium. Add the sliced onion and a pinch of salt; cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Deglaze the pan (2 minutes) Pour the red wine or a splash of beef broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for about 1 minute, then pour everything over the roast in the crock pot. 💡 Tip: Those browned bits are pure flavor; do not skip scraping them up.
- Add vegetables to the crock pot Scatter the carrots and baby potatoes around the roast in the slow cooker.
- Mix the cooking liquid In a bowl or large measuring cup, whisk together the beef broth, tomato paste, Worcestershire sauce, remaining 1/2 tsp salt, thyme, and rosemary. Pour this mixture over the roast and vegetables. Nestle the bay leaves into the liquid.
- Slow cook the roast Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork. 💡 Tip: If you have time, choose the Low setting; slow and gentle heat gives the juiciest, most tender meat.
- Shred and rest Remove the bay leaves and discard. Transfer the roast to a cutting board or plate and let it rest for 5 to 10 minutes, then use two forks to pull it into large chunks or shreds. Return the meat to the crock pot and gently toss with the juices and vegetables.
- Thicken the gravy (optional, 3 to 5 minutes) If you prefer a thicker gravy, ladle about 1 to 1.5 cups of the cooking liquid into a small saucepan. Bring it to a simmer over medium heat and whisk in the cornstarch slurry. Simmer for 2 to 3 minutes until thickened, then pour back over the meat and vegetables. 💡 Tip: For a silky smooth gravy, strain the cooking liquid before thickening to remove bits of onion or herbs.
- Serve Taste and adjust seasoning with extra salt or pepper if needed. Garnish with chopped fresh parsley and serve hot with plenty of gravy over each portion.
Variations & Substitutions
- Use baby Yukon gold potatoes or red potatoes interchangeably; both hold their shape well.
- Swap the carrots for parsnips or a mix of root vegetables for a deeper, earthier flavor.
- For a gluten free version, ensure your beef broth and Worcestershire sauce are certified gluten free.
- If you prefer not to cook with alcohol, replace the red wine with the same amount of beef broth.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the chuck roast fully, then cool and refrigerate in the crock or an airtight container for up to 2 days. Reheat gently before serving.
- Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days, with the meat, veggies, and gravy together.
- Freezing: This dish freezes well for up to 3 months. Cool completely, then freeze in freezer safe containers or bags, leaving a little space for expansion.
- Reheat: Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed, or microwave in short bursts, stirring between each, until hot.
Nutritional Info (Estimated, per serving)
- Calories: ~450
- Protein: ~38 g
- Carbs: ~18 g
- Fat: ~24 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Serve over creamy mashed potatoes, cauliflower mash, or buttery egg noodles.
- Pair with a simple green salad with a bright vinaigrette to balance the richness.
- Add a side of crusty bread or dinner rolls to soak up every bit of gravy.
- Serve with roasted green beans, Brussels sprouts, or steamed broccoli for extra veggies.
- Finish with a tangy pickle or quick pickled onions on the side to cut through the richness.
Recipe FAQs
Can I use a different cut of beef instead of chuck roast?
Yes, you can use other well marbled cuts like blade roast or shoulder roast. Avoid very lean cuts like round roast, which can turn dry in the slow cooker.
Can I make this without potatoes or with fewer carbs?
Absolutely. Omit the potatoes and add more carrots and onions, or swap in turnips, rutabaga, or cauliflower florets during the last couple hours of cooking.
Is searing the beef really necessary?
Searing is not essential for food safety, but it does create a deeper, richer flavor in the final dish. If you have the time and an extra pan, it is worth the extra few minutes.
Can I cook this in the oven instead of a crock pot?
Yes. Place everything in a Dutch oven, cover with a lid, and cook at 325°F (about 160°C) for 3 to 3.5 hours, or until the beef is fork tender. Check occasionally and add a splash more broth if it looks dry.
Can I freeze the leftovers with the vegetables?
You can. The potatoes will soften a bit more after thawing, but they are still tasty. If texture bothers you, freeze mostly the meat and gravy, and cook fresh potatoes and carrots when reheating.
Final Notes
This crock pot chuck roast is one of those reliable, grounding recipes that quietly works in the background while you live your day. A few minutes of prep in the morning, and by evening you have a tender roast, cozy vegetables, and a rich gravy ready to spoon into bowls. It is the kind of meal that makes a busy Tuesday feel a little more like a Sunday.
Feel free to put your own spin on it over time, using the vegetables you have on hand or adjusting the seasonings to match your family’s tastes. When you make this recipe, I would love to hear how it turned out for you and what you served alongside it. Share your questions, tweaks, or photos in the comments so we can keep inspiring each other with comforting, home cooked meals.
