Hey y’all! If you’re craving a hearty, comforting meal that’s both easy to prepare and guaranteed to impress, this Crock Pot Chuck Roast is just what you need. With melt-in-your-mouth texture and savory flavors, it’s perfect for cozy Sunday suppers, meal prepping, or feeding a hungry crowd. Gather your ingredients, set your slow cooker, and let the magic happen—let’s get cooking!
Why You’ll Love This Crock Pot Chuck Roast
- Super easy to prep—just set it and forget it!
- The beef turns out fall-apart tender every single time.
- Perfect for leftovers and meal prep throughout the week.
- Packed with deep, savory flavor thanks to fresh herbs and veggies.
- Ideal for busy weeknights, family gatherings, or lazy weekends.
Ingredients for Crock Pot Chuck Roast
- 3–4 lbs boneless chuck roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 large russet potatoes, peeled and cut into chunks
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for thickening)
How to Make Crock Pot Chuck Roast
Step 1: Season and Sear the Chuck Roast
Pat the chuck roast dry with paper towels, then season all sides with kosher salt and black pepper. In a large skillet over medium-high heat, heat olive oil. Sear the roast for 3-4 minutes per side until deep golden brown. This step locks in flavor and adds a rich crust.
Step 2: Layer Vegetables in the Crock Pot
Place the sliced onions, carrots, and potatoes in the bottom of your Crock Pot. These veggies will soak up the roast’s juices and turn wonderfully tender.
Step 3: Add the Roast and Flavorings
Transfer the seared chuck roast on top of the vegetables. Add minced garlic, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour beef broth over everything.
Step 4: Slow Cook to Perfection
Cover and cook on LOW for 8–9 hours, or HIGH for 5–6 hours, until the beef is fork-tender and shreds easily. Remove bay leaves before serving.
Step 5 (Optional): Thicken the Gravy
If you prefer a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Stir it into the slow cooker juices and cook on HIGH for 15 more minutes until thickened.
Notes for the Best Crock Pot Chuck Roast
- Searing the roast is optional but highly recommended for richer flavor (learn more about searing here).
- Swap out russet potatoes for Yukon golds for a creamier texture.
- For a gluten-free version, double-check your beef broth and Worcestershire sauce (gluten-free food info).
Variations on Crock Pot Chuck Roast
- Italian-Style: Add a can of diced tomatoes, Italian seasoning, and chopped bell peppers.
- Spicy Tex-Mex: Toss in a can of green chilies and a tbsp of chili powder for a southwestern kick.
- Red Wine Braise: Replace 1 cup of beef broth with dry red wine for a richer, deeper sauce.
Required Equipment for Crock Pot Chuck Roast
- Large slow cooker (at least 6-quart)
- Large skillet (for searing)
- Tongs
- Cutting board and sharp knife
- Measuring cups and spoons
Storage Instructions for Crock Pot Chuck Roast
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 3 months. To reheat, thaw overnight and warm gently on the stove or microwave until heated through.
Crock Pot Chuck Roast Serving Suggestions
- Serve over creamy mashed potatoes, egg noodles, or fluffy rice.
- Pair with a crisp green salad or steamed green beans.
- Sop up the savory juices with fresh crusty bread.
Pro Tips for Perfect Crock Pot Chuck Roast
- Let the roast rest for 10 minutes before shredding to keep it juicy (why resting meat matters).
- Cut veggies into large chunks to prevent them from overcooking during long slow cooking.
- For ultimate flavor, use low-sodium broth and adjust salt to taste at the end.
FAQ: Crock Pot Chuck Roast
- Can I skip searing the chuck roast? Yes, but searing adds extra flavor and a beautiful crust to the meat.
- Can I use a different cut of beef? While chuck roast is ideal for its marbling, brisket or round roast also work in a pinch.
- Can I make this recipe ahead of time? Absolutely! You can prep everything the night before and refrigerate the insert, then start slow cooking in the morning.
Ingredients
- 3 lb chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion, sliced
- 4 carrots, cut into chunks
- 3 potatoes, cut into chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tsp dried thyme
Instructions
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1Season the chuck roast with salt and black pepper on all sides.
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2Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
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3Place the sliced onion, carrots, and potatoes in the bottom of the crock pot.
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4Add the seared roast on top of the vegetables. Sprinkle minced garlic and dried thyme over the roast.
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5Pour beef broth around the roast. Cover and cook on low for 8 hours, or until the meat is tender and easily shreds with a fork.
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6Serve the chuck roast with vegetables and spoon some of the cooking juices over the top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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