Chuck Roast Crock Pot Recipe

BySoha

A tender chuck roast slow-cooked to perfection is the kind of dish that brings warmth, comfort, and elegance to your table. This recipe is designed for home cooks who want restaurant-quality results without fuss. By letting your crock pot do the work, you’ll enjoy a deeply flavored, melt-in-your-mouth roast with minimal effort.

crock pot roast

Ingredients List

  • 3–4 lbs chuck roast
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 4 carrots, cut into large chunks
  • 3 celery stalks, cut into large chunks
  • 1 lb baby potatoes, halved
  • 2 cups beef broth
  • 1 cup red wine (optional, enhances flavor)
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tsp salt (adjust to taste)
  • 1 tsp freshly ground black pepper
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Step-by-Step Instructions

Step 1: Sear the roast

Heat olive oil in a skillet over medium-high heat. Sear the chuck roast for 3–4 minutes per side until a rich golden crust forms. This step locks in flavor.

Step 2: Prepare the base

Place onion, garlic, carrots, celery, and potatoes at the bottom of the crock pot to create a flavorful bed for the meat.

Step 3: Deglaze and layer

Pour beef broth and wine into the skillet used for searing, scraping up browned bits. Stir in tomato paste and Worcestershire sauce, then pour this mixture over the vegetables.

Step 4: Add roast and herbs

Place the seared chuck roast on top of the vegetables. Add rosemary, thyme, bay leaves, salt, and pepper.

Step 5: Slow cook to perfection

Cover and cook on low for 8–9 hours or high for 5–6 hours until the roast is fork-tender and vegetables are perfectly cooked.

Step 6: Rest and serve

Remove the roast and let it rest for 10 minutes before slicing. Serve with vegetables and drizzle with cooking juices.

Cook Time

8–9 hours on low, or 5–6 hours on high.

Servings

6–8 generous servings.

Nutritional Information (approx. per serving)

  • Calories: 420
  • Protein: 35g
  • Fat: 22g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Sodium: 740mg

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions with broth in freezer-safe bags or containers for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of broth to keep it moist.

Suggestions

  • Serve with crusty bread or over creamy mashed potatoes for a hearty meal.
  • If you enjoy richer flavors, finish with a splash of balsamic vinegar before serving.
  • For a lighter version, replace potatoes with parsnips or add more leafy greens during the last hour of cooking.

Seasonal Relevance

This crock pot roast is a quintessential cold-weather dish, perfect for fall and winter gatherings. However, it’s also a year-round favorite for Sunday dinners, family celebrations, or any occasion where comfort food takes center stage.

Conclusion

The Chuck Roast Crock Pot Recipe delivers everything you want in a slow-cooked meal: tenderness, depth of flavor, and effortless preparation. With just a few steps, your kitchen will be filled with aromas that promise satisfaction in every bite. Whether it’s a holiday feast or a simple weeknight dinner, this roast will always shine as a centerpiece.

Chuck Roast Crock Pot Recipe
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Chuck Roast Crock Pot Recipe

Recipe by Soha
Servings

8

servings
Prep time

20

minutes
Cooking time

7

hours 
Calories

420

kcal
Total time

7

hours 

20

minutes

This Chuck Roast Crock Pot Recipe is a classic slow-cooked dish that delivers melt-in-your-mouth tenderness and rich, hearty flavors. With simple ingredients and minimal effort, it’s the perfect comfort food for family dinners or gatherings.

Ingredients

  • 3–4 lbs chuck roast

  • 2 tbsp olive oil

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 4 carrots, cut into chunks

  • 3 celery stalks, cut into chunks

  • 1 lb baby potatoes, halved

  • 2 cups beef broth

  • 1 cup red wine (optional)

  • 2 tbsp tomato paste

  • 2 tbsp Worcestershire sauce

  • 2 tsp salt (to taste)

  • 1 tsp freshly ground black pepper

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 2 bay leaves

Directions

  • Heat olive oil in a skillet and sear the chuck roast for 3–4 minutes per side until browned.
  • Place onion, garlic, carrots, celery, and potatoes in the bottom of the crock pot.
  • Deglaze the skillet with beef broth and red wine, stirring in tomato paste and Worcestershire sauce. Pour over vegetables.
  • Add the roast on top of vegetables, followed by herbs, salt, and pepper.
  • Cover and cook on low for 8–9 hours or high for 5–6 hours until tender.
  • Let the roast rest 10 minutes before slicing. Serve with vegetables and cooking juices.

Recipe Video

Notes

  • Substitute wine with extra beef broth if preferred.
  • For a thicker gravy, whisk cornstarch and water into the cooking liquid after removing the roast.
  • Store leftovers in the fridge up to 4 days or freeze for up to 3 months.

FAQs

Q1: Can I use a different cut of beef for this recipe?
Yes. Brisket or bottom round can also work, but chuck roast is the best choice for tenderness and flavor after slow cooking.

Q2: Can I prepare this recipe without wine?
Absolutely. Simply substitute the wine with additional beef broth for a non-alcoholic version.

Q3: How can I thicken the cooking juices into a gravy?
Remove the roast and vegetables, then whisk 2 tbsp cornstarch with 2 tbsp water. Stir into the hot liquid in the crock pot and cook on high until thickened.

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