Go Back

Chuck Roast in the Crock Pot

A comforting, fall-apart tender chuck roast slow-cooked in the crock pot, infused with rich flavors and served with nutritious vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lb chuck or blade roast Look for a nice marbling throughout; it adds flavor.
  • 2 tbsp olive oil Extra virgin olive oil works wonderfully for searing.
  • 1 tbsp kosher salt Enhances flavor; adjust to taste.
  • 1 tsp black pepper Freshly ground is preferable.
  • 1 cup dry red wine Adds depth of flavor; can substitute with beef broth.
  • 1 cup beef broth Store-bought or homemade both work well.
  • 1 medium onion, thinly sliced A yellow onion sweetens beautifully during cooking.
  • 4 cloves garlic, minced Fresh enhances flavor; don't skimp!
  • 2 tbsp Worcestershire sauce Adds a complex umami flavor.
  • 1 tsp dried thyme Consider using fresh thyme if available.
  • 1 tsp dried rosemary Pairs perfectly with beef.
  • 1.5 cups baby carrots Or 3 large carrots, chopped.
  • 1 lb potatoes, cut into chunks Russets or Yukon Golds preferred.
  • Additional salt and pepper To taste.
  • 2 tbsp cornstarch For thickening the gravy.
  • 2 tbsp water To mix with cornstarch for thickening.

Method
 

Sear the Meat
  1. In a large skillet, heat the olive oil over medium-high heat until shimmering (about 2 minutes).
  2. Season the chuck roast generously with salt and pepper before placing it in the hot pan. Sear for about 4-5 minutes on each side.
Deglaze the Pan
  1. Remove the meat and set it aside. Add red wine or beef broth to the skillet and scrape up brown bits.
  2. Let it simmer for about 2-3 minutes to reduce slightly.
Add Remaining Sauce Ingredients and Slow Cook
  1. Place the sliced onions, minced garlic, Worcestershire sauce, thyme, and rosemary in the crock pot.
  2. Lay the seared chuck roast on top and pour the deglazed liquid over it.
  3. Add the baby carrots and potatoes around the meat, then pour in beef broth until everything is just covered.
  4. Set your crock pot to low for around 8-10 hours, or high for 4-6 hours.
Make the Gravy
  1. About 30 minutes before serving, remove the roast and veggies to keep warm.
  2. In a saucepan, bring remaining liquid to a simmer.
  3. Mix cornstarch with water, add to the simmering broth, stirring continuously until thickened.

Notes

Quality ingredients matter; leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Adjust seasonings to your preference.