Slow Cooker Chuck Roast
This Chuck Roast recipe starts with a perfect sear and finishes as a classic pot roast. Slow-cooked in a crockpot with rich brown gravy, carrots and celery, this hearty home-cooked meal results in fork-tender beef every time.
For more delicious roast recipes, try my Beef Ribeye Roast and Roasted Turkey Breast next.
Slow Cooker Pot Roast Recipe
This is hands down the best chuck roast recipe. It is a more affordable cut of meat, but when it’s braised low and slow in a crock pot, it turns into something magical.
Any meal that you can “set and forget” is already a winner in my eyes! My slow cooker gets a lot of use in the fall, which makes this recipe perfect for a no-fuss, comforting meal.
The red wine and rich brown gravy add so much depth to the flavor, making it feel like a special meal even on a weeknight. I love that it’s simple to prepare. Trust me, once you try it, you’ll keep coming back to this recipe for easy family dinners!
What is a Chuck Roast?
A chuck roast comes from the shoulder area of the cow, making it a relatively lean cut of beef with lots of muscle. It’s perfect for recipes that are cooked low and slow because this method allows the meat to become tender and flavorful for that fall-apart texture we all love.
This cut is often used for pot roasts, stews, and braised dishes, and is sometimes referred to as a blade roast, shoulder roast, or pot roast.
Crock Pot Chuck Roast Ingredients
- Roast Beef: This cut of beef becomes incredibly tender when cooked low and slow, making it perfect for this recipe. You can use either bone-in or boneless chuck roast for this recipe. Both cuts will turn out tender when slow-cooked, but boneless may cook a bit faster and is easier to slice.
- Vegetables: The classic vegetables to add are onions, carrots, potatoes, and celery. They cook down easily and add great flavor to the roast.
- Gravy: Use a prepared brown gravy to pour over the beef while it is cooking. I like the McCormick brand brown gravy mix because it does not contain MSG, and has a wonderful flavor; however, any brand will work.
- Seasonings: A simple blend of seasoned salt, garlic powder, black pepper, and Worcestershire sauce brings out the best in the roast, giving it that comforting, home-cooked flavor.
- Olive Oil: You’ll need olive oil to sear the beef chuck roast before slow cooking, which helps lock in flavor and creates a nice crust.
- Garlic & Rosemary: Fresh garlic and rosemary are added to the slow cooker for extra depth of flavor. They give the roast a wonderful aroma as it cooks.
- Red Wine (optional): Red wine adds richness to the gravy and gives the roast an even deeper flavor. If you don’t have it on hand, you can leave it out, but I recommend using it for that extra touch.
How to Cook a Chuck Roast
See recipe card for ingredient quantities and full instructions.
I start by heating some olive oil in a large skillet. Cast iron is my favorite because it gives the best sear. Before that, I make sure to rub the chuck roast evenly with all the seasonings, holding off on the rosemary for now.
A tip here: really press the seasoning into the meat to help develop that flavorful crust.
Once the roast is seasoned, I get it into the hot skillet, searing it on all sides until it forms a beautiful brown crust. This step is key for locking in flavor! After it’s browned, I transfer it to the slow cooker and pile the onions, celery, and carrots on top.
I quickly whip up the brown gravy according to the package directions and pour it over everything. Then comes the red wine and Worcestershire sauce. If you have red wine on hand, definitely use it because it adds such a rich depth to the gravy. But if not, it’s totally fine without it.
Finally, I set the slow cooker to low for 8 hours or high for 6, depending on how much time I have. If you’re in a rush, the high setting works wonders, but I love how tender the pot roast gets with the low, slow method!
Pro Tips
- Don’t skip the sear. Searing the roast before slow cooking locks in the flavors and helps create a beautiful brown crust. It adds depth and richness to the final dish.
- Low and slow is best. Cooking the roast on low heat for 8 hours will give you the most tender, fall-apart texture. While the high setting works, the longer cooking time on low allows the flavors to fully develop.
- Check the liquids. If you’re cooking the roast in the oven, check the liquid level every 45-60 minutes. This ensures the roast stays moist and prevents it from drying out.
- Use fresh herbs. Fresh rosemary and garlic add a deeper, more aromatic flavor to the roast. You can also add thyme or bay leaves for more complexity.
- The red wine is optional. It enhances the flavor of the gravy and adds richness. If you prefer not to use wine, you can replace it with additional broth.
- Let it rest. Once the chuck roast is finished, let it rest for 10-15 minutes before slicing. This helps the juices redistribute, keeping the meat moist and flavorful.
Storage
Store leftover pot roast in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in a Ziploc freezer bag for up to 4 weeks. For frozen leftovers, thaw in the fridge overnight before reheating.
To reheat, place the roast in a skillet or dutch oven over medium heat with a splash of broth or water to keep it moist. Cover and heat until warmed through. You can also reheat in the microwave, covered, at 30-second intervals, stirring occasionally to evenly distribute heat.
Variations
- Another Cut: You can use any cut of roast, but chuck roast is preferred. A rump roast or shoulder roast will work.
- Oven Option: If you don’t have a slow cooker, you can easily cook the roast in the oven. Preheat to 375°F, place the roast in a roasting dish with 2 cups of broth, cover with foil, and cook for 3-4 hours, checking periodically to ensure there’s enough liquid. Cooking times may vary based on the size of the roast.
FAQ
How long does it take for pot roast to cook in a crock pot?
Pot roast typically cooks in a crock pot for 8 hours on low or 6 hours on high. The low and slow method is preferred for the most tender, fall-apart results.
Do you put vegetables in the bottom or top of a crock pot roast?
In this recipe, the vegetables are placed on top of the seared roast in the crock pot. This allows the juices and gravy to infuse the vegetables as everything cooks together.
What if my gravy is too thin at the end?
If the gravy is too thin after cooking, you can remove the roast and vegetables, then transfer the liquid to a skillet and simmer it on the stove until it thickens. You can also add a cornstarch slurry (equal parts cornstarch and water) to help thicken it quickly.
Do I need to add liquid to the crock pot for the pot roast to cook properly?
Yes, adding liquid is essential to keep the roast moist and prevent it from drying out. In this recipe, you’ll use prepared brown gravy, which not only provides moisture but also adds rich flavor to the beef and vegetables as they slow cook.
More Beef Recipes
Looking for other recipes like this? Try these:
What to Serve with Chuck Roast
After you try this Pot Roast recipe, I’d love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
Amazing Brown Gravy Pot Roast
Ingredients
- 1 whole Chuck Roast, (any cut of roast will work)
- 1/4 cup Olive oil
- 3 tablespoons Seasoning salt
- 2 tablespoons Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Black pepper
- 1/2 bag Baby carrots
- 1 whole Onion, sliced or chopped
- 3 stalks Celery, chopped
- 2 packs Brown gravy mix, prepared
- 2 tablespoons Worcestershire
- 1/2 cup Red wine, optional
- 2 cloves Garlic, diced
- 2 sprigs Rosemary
Instructions
- Heat olive oil in a large skillet (cast iron skillet works best). Evenly distribute the seasoning on all sides of the chuck roast with all of the seasonings.
- Add the roast to the skillet and sear it on all sides until a nice brown crust forms.
- Place the chuck roast in the slow cooker. Add the onions, celery, carrots, chopped garlic and rosemary sprigs on top of the roast.
- Prepare the brown gravy according to package directions. Pour the gravy over the top of the vegetables and the roast. Add the red wine, and Worcestershire sauce into the slow cooker.
- Turn the heat to low for 8 hours, or high for 6 hours.
Absolutely delicious
This was my first time cooking a roast for my family as thank the Lord I found your recipe! It was so good and delicious and easy. My husband took leftovers to work for three days straight!
Has anyone tried this with a jarred gravy? If so, how did it turn out and what kind did you use?
When do you add garlic and rosemary?
Hey Ben, great question! I’m updating the instructions now. I throw the rosemary and garlic in with all of the veggies and meat (once it is seared).
What about the grease from the meat? Chuck roast has a lot.
Do you have a particular question regarding the grease? I do not save it, and usually remove the vegetables and roast and place them on a serving platter.
Looks great and worth the wait! A true family favorite!
Set it and forget it meals are my favorite, too!
They are the best!
can I sear the meat the night before
Yes you can!
Pot Roast is such a popular dish and this recipe looks and sounds amazing!
It is an amazing dish, thank you!
Yummy!!! This roast looks delicious and I love fix it and forget recipes too!!!
Yes, that’s the best way to cook “set it and forget it!”
Loving this pot roast recipe! The gravy comes out flavorful and the meat so tender every. single. time. A serious fave!
I am glad you enjoy it!
This is perfect for this cooler weather that sucks coming. Thank you for the recipe!
It is a great comfort dish to enjoy during cooler months!
This is looking amazing! I am adding this gravy to my thanksgiving menu this year!
I am not much of a meat eater, but I have a feeling my sister will LOVE to whip up this recipe for when the family gets to gether for Thanksgiving. Thank you for sharing!!!!
It would be an awesome Thanksgiving dish!
The fall weather makes me want all comfort foods and I have been missing pot roast! This looks absolutely flavorful and tender. I’ll be making this soon.
Wonderful! I hope you enjoy it.
Pot roast doesn’t really get the love it deserves! I love this version so much!
I agree! It is very underrated!