I made a Crock Pot Chuck Roast last night and honestly it turned into the kind of melt-everything-on-your-fork roast that had my picky cousin texting me for the recipe before dessert.

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I’m obsessed with this Crock Pot Chuck Roast because it looks like I busted my ass for hours but I didn’t. The beef comes out insanely juicy, ribboned with fat and real beefy flavor, and those baby potatoes or Yukon Golds, halved, soak it up.

I love that the whole thing smells like roast beef without any showy tricks. Chuck Roast With Potatoes And Carrots Crock Pot dinners are the lazy flex I bring to weeknights and guests.

I want everyone to taste that deep gravy and tender meat. Worth the hype.

Totally worth it. No fuss, just awesome results.

Ingredients

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Chuck roast: the hearty, fork-tender protein you’ll savor.
Kosher salt: brings out meat and veggie flavors, simple but vital.
Black pepper: gives a warm, slightly sharp bite to everything.
Olive or veg oil: sears meat, adds brown crust and flavor.
Yellow onion: sweetens the braise, softens into cozy bits.
Garlic: bright, savory punch that’ll wake up the gravy.
Carrots: tender, sweet chunks that balance the rich beef.
Baby potatoes: creamy, comforting bites that soak up juices.
Beef broth: the savory backbone that keeps everything juicy.
Red wine or extra broth: adds depth and a touch of tang.
Tomato paste: thickens sauce with a mellow tomato richness.
Worcestershire: savory, umami boost that tastes a bit funky.
Dried rosemary: piney, earthy notes that work well with beef.
Dried thyme: subtle, herby lift that’s quietly tasty.
Bay leaves: background herbal scent that rounds out the stew.
Cornstarch or flour slurry: thickens gravy so it clings nicely.
Cold water for slurry: makes the thickener go in smoothly.
Butter: adds silkiness and a glossy finish to the sauce.

Ingredient Quantities

3 to 4 lb chuck roast, trimmed of excess fat

1 1/2 tsp kosher salt, plus more for seasoning

1 tsp freshly ground black pepper

2 tbsp olive oil or vegetable oil for searing

1 large yellow onion, cut into wedges

4 cloves garlic, minced or smashed

4 large carrots, peeled and cut into 2 inch pieces

1 1/2 lb baby potatoes or Yukon Golds, halved

1 cup beef broth (low sodium preferred)

1/2 cup dry red wine or extra beef broth, optional but recommended

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 tsp dried rosemary or 2 sprigs fresh

1 tsp dried thyme or 2 sprigs fresh

2 bay leaves

1 to 2 tbsp cornstarch or all purpose flour for thickening the gravy, mixed with cold water

1 tbsp butter, optional, to finish the gravy

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry, season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, let sit 10 minutes while you get everything else ready.

2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering; sear the roast 3 to 4 minutes per side until deep brown all over, don’t crowd the pan and brown the edges too. Transfer roast to the slow cooker.

3. In the same skillet add the onion wedges and garlic, cook 1 to 2 minutes just to get some color and loosen the browned bits, then pour in 1/2 cup dry red wine or extra beef broth to deglaze the pan scraping up fond with a wooden spoon.

4. Stir in 1 cup beef broth, 2 tbsp tomato paste and 2 tbsp Worcestershire sauce into the skillet mixture, bring to a simmer, then pour this mixture over the roast in the slow cooker.

5. Arrange 4 large carrots cut into 2 inch pieces and 1 1/2 lb halved baby potatoes or Yukon Golds around and on top of the roast; tuck in 1 tsp dried rosemary or 2 fresh sprigs, 1 tsp dried thyme or 2 fresh sprigs, and 2 bay leaves.

6. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the roast is fork tender and vegetables are soft; resist the urge to lift the lid too often.

7. When done, carefully remove the roast and vegetables to a platter, tent loosely with foil to keep warm. Remove and discard bay leaves and any rosemary/thyme stems if used.

8. Pour the cooking liquid into a saucepan or keep in the slow cooker on high, skim off excess fat with a spoon, then make a slurry with 1 to 2 tbsp cornstarch or all purpose flour mixed with cold water until smooth.

9. Bring the liquid to a simmer and whisk in the slurry a little at a time until the gravy thickens to your liking, then swirl in 1 tbsp butter off the heat for shine and extra flavor; taste and add more salt or pepper if needed.

10. Slice or pull the roast, serve with the roasted potatoes, carrots and onions, and spoon the glossy gravy over everything. Leftovers reheat great and the flavor actually improves after a day.

Equipment Needed

1. Slow cooker (6 to 7 quart)
2. Large heavy skillet or cast iron pan for searing
3. Tongs for turning the roast
4. Wooden spoon or spatula for deglazing and scraping fond
5. Chef’s knife and cutting board
6. Measuring spoons and cups
7. Small saucepan and whisk for finishing the gravy
8. Slotted spoon or large spoon for removing fat and serving
9. Serving platter and aluminum foil to tent the roast

FAQ

Q: Can I skip searing the roast?

A: Yes, you can skip it if you're short on time, but searing gives a deeper brown crust and more flavor. If you skip it, add an extra 10 to 15 minutes on high or let it cook low a little longer to build flavor.

Q: How long should I cook a 3 to 4 lb chuck roast in the slow cooker?

A: Cook on low for 8 to 9 hours or on high for 4 to 5 hours. Low gives more tender, fall apart meat. Avoid opening the lid often or you'll lose heat and slow the cooking.

Q: Can I use frozen meat or vegetables?

A: Don't put a frozen roast in the slow cooker, it's unsafe and will take longer to reach a safe temp. You can add frozen potatoes or carrots, but they might turn mushy. Thaw the roast overnight in the fridge first.

Q: My gravy is thin. How do I thicken it?

A: Mix 1 to 2 tbsp cornstarch or flour with cold water to make a slurry, then stir into hot liquid and simmer on high for 10 to 15 minutes until thickened. Turn off heat and stir in 1 tbsp butter for a richer finish.

Q: Can I make this without wine?

A: Absolutely. Use an extra 1/2 cup beef broth instead of wine. The wine adds brightness but the roast will still be delicious without it.

Q: How do I store and reheat leftovers?

A: Cool to room temp, store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently in a saucepan over low heat with a splash of broth, or in the oven at 300 F until warmed through. Microwaving works too but may dry the meat a bit.

Tender Slow Cooker Chuck Roast (Crockpot Recipe) Substitutions and Variations

3 to 4 lb chuck roast: can swap with brisket, bottom round roast, or boneless short ribs. Cook times similar, but brisket may shred more easily while bottom round is leaner and a bit firmer.
1 1/2 tsp kosher salt: use 1 tsp table salt instead (table salt is finer so use less). If using sea salt, use about the same as kosher but taste as you go.
1/2 cup dry red wine: replace with 1/2 cup extra beef broth, or use 1/4 cup balsamic vinegar plus 1/4 cup beef broth for acidity and depth if you dont want alcohol.
1 to 2 tbsp cornstarch: you can use equal parts all purpose flour (mix with cold water to make a slurry) or arrowroot starch for a clearer, glossy gravy. If using flour, cook the sauce a little longer to remove raw flour taste.

Pro Tips

1. Brown the roast really well before you slow cook it. That crust gives the gravy way more flavor, so don’t rush it and don’t crowd the pan. If the roast won’t brown because the pan is crowded, sear in batches.

2. Deglaze the pan with wine or beef broth right after searing and scrape up those browned bits, they are liquid gold. Even a splash of water helps if you don’t have wine, just don’t skip this step.

3. Put the potatoes under or around the roast, not on top where they get mushy from steam. If you want firmer carrots, add them halfway through the cook instead of at the beginning.

4. When thickening the gravy, add the cornstarch slurry slowly and whisk constantly. If the sauce looks flat, stir in a little butter or a tiny splash of vinegar to brighten the flavor.

Tender Slow Cooker Chuck Roast (Crockpot Recipe)

Recipe by Nicky Smith

0.0 from 0 votes

I made a Crock Pot Chuck Roast last night and honestly it turned into the kind of melt-everything-on-your-fork roast that had my picky cousin texting me for the recipe before dessert.

Servings

servings

Calories

854

kcal

Equipment: 1. Slow cooker (6 to 7 quart)
2. Large heavy skillet or cast iron pan for searing
3. Tongs for turning the roast
4. Wooden spoon or spatula for deglazing and scraping fond
5. Chef’s knife and cutting board
6. Measuring spoons and cups
7. Small saucepan and whisk for finishing the gravy
8. Slotted spoon or large spoon for removing fat and serving
9. Serving platter and aluminum foil to tent the roast

Ingredients

3 to 4 lb chuck roast, trimmed of excess fat
1 1/2 tsp kosher salt, plus more for seasoning
1 tsp freshly ground black pepper
2 tbsp olive oil or vegetable oil for searing
1 large yellow onion, cut into wedges
4 cloves garlic, minced or smashed
4 large carrots, peeled and cut into 2 inch pieces
1 1/2 lb baby potatoes or Yukon Golds, halved
1 cup beef broth (low sodium preferred)
1/2 cup dry red wine or extra beef broth, optional but recommended
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried rosemary or 2 sprigs fresh
1 tsp dried thyme or 2 sprigs fresh
2 bay leaves
1 to 2 tbsp cornstarch or all purpose flour for thickening the gravy, mixed with cold water
1 tbsp butter, optional, to finish the gravy

Directions

Pat the 3 to 4 lb chuck roast dry, season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, let sit 10 minutes while you get everything else ready.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering; sear the roast 3 to 4 minutes per side until deep brown all over, don’t crowd the pan and brown the edges too. Transfer roast to the slow cooker.
In the same skillet add the onion wedges and garlic, cook 1 to 2 minutes just to get some color and loosen the browned bits, then pour in 1/2 cup dry red wine or extra beef broth to deglaze the pan scraping up fond with a wooden spoon.
Stir in 1 cup beef broth, 2 tbsp tomato paste and 2 tbsp Worcestershire sauce into the skillet mixture, bring to a simmer, then pour this mixture over the roast in the slow cooker.
Arrange 4 large carrots cut into 2 inch pieces and 1 1/2 lb halved baby potatoes or Yukon Golds around and on top of the roast; tuck in 1 tsp dried rosemary or 2 fresh sprigs, 1 tsp dried thyme or 2 fresh sprigs, and 2 bay leaves.
Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the roast is fork tender and vegetables are soft; resist the urge to lift the lid too often.
When done, carefully remove the roast and vegetables to a platter, tent loosely with foil to keep warm. Remove and discard bay leaves and any rosemary/thyme stems if used.
Pour the cooking liquid into a saucepan or keep in the slow cooker on high, skim off excess fat with a spoon, then make a slurry with 1 to 2 tbsp cornstarch or all purpose flour mixed with cold water until smooth.
Bring the liquid to a simmer and whisk in the slurry a little at a time until the gravy thickens to your liking, then swirl in 1 tbsp butter off the heat for shine and extra flavor; taste and add more salt or pepper if needed.
Slice or pull the roast, serve with the roasted potatoes, carrots and onions, and spoon the glossy gravy over everything. Leftovers reheat great and the flavor actually improves after a day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.