This crock pot chuck roast recipe has been one of my family's favorite slow cooker recipes this winter. The meat turns out ridiculously tender, and the vegetables are infused with a ton of flavor! Plus, it's so quick and easy to put together. Just a few simple steps are all you have to follow to make this recipe.
I love putting this meal together on mornings when I know I'm going to have a busy evening. It's just so simple to sear the meat, cut the veggies, and then toss everything in the crock pot and be on my way with the rest of the day.
And, the best part about this chuck roast is that it cooks perfectly every single time. No more guessing, temping, or worrying. The veggies are always fork tender and the beef just melts in your mouth.
Not to mention, my family loves this recipe almost as much as I do! It's a go-to meal to prepare when I know lots of big appetites are coming to the table - aka my dad.
The hearty potatoes and carrots ensure no one leaves hungry. It's also big on flavor! Fresh herbs like rosemary and thyme are the perfect pairing for this crock pot chuck roast.
This recipe has it all.
I just know you're going to love it!
Table of Contents
Why You'll Love this Chuck Roast recipe
It's easy to make. There's nothing easier than a slow cooker meal. You simply sear the roast in a hot cast iron skillet, place it in the crock pot with the vegetables, then set it and forget it!
Dinner will be ready before you know it.
It's flavorful. As I mentioned before, this crock pot chuck roast packs an incredible punch of flavor. Ingredients like Worcestershire sauce and tomato paste helps this recipe boast deep, smoky flavor notes.
It's a crowd pleaser. My family can never get enough of this chuck roast. It's been in our weekly dinner rotation almost all winter long.
Honestly, it's the perfect meal to make on weekdays because it's just so simple, but it's also elegant enough to serve when we have guests over for dinner. On both occasions, I usually never have leftovers.
It's a winning combination. Meat and potatoes have gone together for centuries and for good reason! The addition of carrots and onions makes this recipe an updated take on the traditional classic.
Ingredients
- Chuck roast- boneless beef chuck roast, or a similar cut of meat like top-round roast, or rump roast.
- Olive oil- or another neutral oil, used for searing the chuck roast.
- Beef broth- your favorite brand of beef broth will work perfectly here.
- Worcestershire Sauce- a delicious blend of smoky spices that liven up and tenderize the beef.
- Fresh herbs- rosemary and thyme are beautiful, earthy herbs that brings a lot of flavor.
- Garlic- whole cloves, this familiar flavor deepens the overall dish.
- Tomato paste- a concentrated tomato ingredient that helps to thicken the sauce.
- Onion- yellow onion, cut into wedges, or another cooking onion of your choice.
- Potatoes- baby yellow potatoes, or another small potato variety.
- Carrots- peeled and cut into one inch pieces.
- Seasonings- salt and pepper, to season the chuck roast.
How to make crock pot chuck roast
Step 1: Season the beef. Allow the beef to sit at room temperature for about one hour before seasoning. Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
Step 2: Sear the beef. In a large skillet, heat 2 tablespoons of the olive oil over medium-high.
Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total.
Transfer the meat to a 6 ½-quart slow cooker. In the same skillet, add the tomato paste and beef broth.
Scrape up all the brown bits from the tomato paste.
Add the Worcestershire sauce, thyme, rosemary, and garlic to the broth mixture.
Step 3: Add the vegetables. In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper.
Pile the vegetable mixture on top of and around the roast in the slow cooker.
To the slow cooker with the meat and vegetables, add the broth mixture from the skillet.
Step 4: Cook and serve. Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours).
Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.
Serve it up alongside a delicious side salad or garlic bread.
Expert Tips
- A room temperature roast helps to get a good golden brown sear on the meat. I always recommend letting your meat sit out for about an hour before searing. This isn't necessary, just suggested.
- You don't need to sear the beef if you're short on time, but it does help to seal in the juices and flavor. If time isn't an issue, don't skip this step!
- Baby potatoes are the perfect option for this dish, but if you don't have them, you can cut regular-sized potatoes down to size. About 1 ½ inch cubes would be great.
- Always use fresh herbs when making pot roast. The fresh herbs bring such a great flavor to the dish that dried herbs just can't match.
Storing and reheating leftover chuck roast
In the fridge: You can store any leftover chuck roast in the fridge for up to 3 days! Simply transfer the leftovers to an airtight container and place them in the fridge.
In the freezer: You can freeze your leftover chuck roast, as well. If you go this route freeze them in individual freezer-safe bags or air-tight containers. Stored either of these ways the roast will stay good for up to 3 months.
Reheating: If starting from frozen allow the chuck roast to defrost in the fridge overnight. When you're ready to reheat it, place the leftovers in an oven-safe dish and cook them in a 400°F oven for about 10 minutes.
Alternatively to warm them up even faster you can use a microwave. Just heat it in 1-minute increments until hot!
Crock Pot Chuck Roast Recipe FAQS
Can I use another cut of meat for this roast recipe?
While chuck roast is the most tender option, cuts like rump roast, and top-round are good alternatives too.
Can I use full-sized carrots in this recipe?
You can certainly use full-sized carrots in place of the baby carrots in this recipe. Just make just to cut them up into smaller pieces before you add them to your slow cooker.
Can I add wine to my chuck roast?
You absolutely can! Add ½ cup of red wine to the broth mixture. The wine will add lots of flavor and help tenderize the beef, as well.
More Crock Pot Recipes
- Crock pot beef tips
- Crock pot taco meat
- Crock pot country ribs
- Crock pot chicken thighs
- Crock pot cube steak
Yield: 8 servings
Easy Crock Pot Chuck Roast Recipe (Turns Out Super Tender)
This crock pot chuck roast recipe has been one of my family's favorite slow cooker recipes this winter. The meat turns out ridiculously tender, and the vegetables are infused with a ton of flavor! Plus, it's so quick and easy to put together. Just a few simple steps are all you have to follow to make this recipe.
Prep Time10 minutes
Cook Time10 hours
Total Time10 minutes
Ingredients
- 1 whole (4- to 5-lb.) boneless chuck roast
- 5 tsp. kosher salt, divided
- 2 ½ tsp. black pepper, divided
- 4 tbsp. olive oil, divided
- 2 tbsp. tomato paste
- 1 c. beef broth
- 2 tsp. Worcestershire sauce
- 6 thyme sprigs
- 3 rosemary sprigs
- 6 garlic cloves
- 1 yellow onion, cut into 1-inch wedges
- 1 lb. baby yellow potatoes, halved if large
- 3 large carrots, peeled and cut into 1-inch pieces
Instructions
- Season the beef. Allow the beef to sit at room temperature for about one hour before seasoning. Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
- Sear the beef. Heat 2 tablespoons of olive oil over medium-high in a large skillet. Place the meat in the skillet and sear it until browned on all sides for 12 to 16 minutes. Transfer the meat to a 6 ½-quart slow cooker. In the same skillet, add the tomato paste and beef broth. Scrape up all the brown bits from the tomato paste. Add the Worcestershire sauce, thyme, rosemary, and garlic to the broth mixture.
- Add the vegetables. In a large bowl, toss the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Pile the vegetable mixture on top of and around the roast in the slow cooker. To the slow cooker with the meat and vegetables, add the broth mixture from the skillet.
- Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a sauce drizzle from the slow cooker. Serve it up alongside a delicious side salad or garlic bread.
Nutrition Information:
Serving Size:
¾ lbs.
Amount Per Serving:Calories: 668Total Fat: 61gSaturated Fat: 12gCholesterol: 62mgSodium: 2,457mgCarbohydrates: 14gFiber: 2gProtein: 19g
