This fall-apart tender Crock Pot Chuck Roast Recipe is classic comfort food that will take you back in time to grandma’s kitchen where you’ll revel in down-home cooking. This complete all-in-one meal is ideal for an easy weeknight dinner with plenty of leftovers for the next day.
There are some recipes you return to over and over because they are time-honored. This full-flavored slow cooker roast is definitely one of those. I remember both my mom and my grandma making this at least once a week while I was growing up and to this day it still makes me feel all warm and cozy.
Main Ingredients you’ll need:
Chuck Roast works great as it’s a tougher and leaner cut of meat which is ideal for low and slow cooking. Also chuck roast has a lot of connective tissue that ultimately breaks down into collagen tenderizing the meat when cooked in a crockpot. Brisket or Round is also a good choice.
- All three of these cuts are relatively inexpensive which makes for a great economical meal decision. And because it’s cheaper, it’s a good idea to purchase a larger roast, at least five pounds to give you leftovers the following day. That’s a win-win situation.
The Rub – Garlic Cloves, Herb de Provence, Fresh Thyme and Rosemary, Ground Cumin, and Red Pepper Flakes. This rub is where a lot of the robust flavor comes from, not only for the meat but it permeates the veggies as well.
Dry Red Wine. I went with a Cabernet Sauvignon because it has a deep, rich flavor that always pairs well with beef whether for cooking or drinking.
Beef Stock. Whether it’s chicken, vegetable, or beef, my preference is always “stock” over “broth.”
- Stock is created from simmering animal bones over a long period of time which releases gelatin and produces a liquid that has a fuller mouthfeel and is richer in flavor than broth.
Potatoes. I used small red new potatoes which are considered a waxy potato. These are low in starch and high in moisture meaning they will hold their shape when cooked.
Carrots, Onions, and Celery. When chopping these vegetables go with big chunks. They tend to cook down a little bit over time.
How to Cook A Chuck Roast in the Crock Pot
Step #1 – Generously Season with Salt and Pepper.
Take the roast out of the refrigerator and generously season it with kosher salt and freshly ground pepper. Let it sit out for about an hour to come to room temperature. This gives it time for the seasonings to permeate into the interior of the roast.
Step #2 – Tie the Roast.
Tying the roast prevents the roast from spreading out while it cooks and helps it to cook evenly throughout. It’s quite simple. I just use basic kitchen twine and tie one string lengthwise and four or five others around the width of the roast. You can get fancier if you like, but this seems to work just fine. Check out this video from Test Kitchen.
Step #3 – Sear it on every side.
Searing is a fundamental step in creating a golden caramelized outer crust with an outcome of a truly flavorful roast. Although it’s an additional measure, the end result is well worth the effort.
Use a large heavy-bottom skillet, a cast-iron one works great. Heat the skillet over medium-high heat and coat the bottom of the pan with avocado oil. Heat until the surface of the oil is shimmering then place the roast in the pan. When the meat hits the hot oil, it will sizzle and possibly smoke a little bit. Cook for at least one minute without moving the meat around. Do the same on each side, not forgetting the ends. Remove the roast from the skillet and let it sit while you deglaze the pan.
- I use avocado oil for searing. It’s unrefined like extra virgin olive oil but has a high smoking point. This means it can be used to cook at a higher heat which is what you want when you sear a roast.
Step #4 – Deglaze the Pan.
Deglazing is a flavor-boosting technique where a liquid, in this case, dry red wine, is added to the hot pan and all the cooking residue is scraped off. You don’t want to leave any of those beautiful brown bits (which are called fonds btw) at the bottom of the pan.
Step #5 – Add the Beef Stock.
Adding beef stock generates a luscious au jus or a rich gravy in the end, whichever one you choose. Once you’ve deglazed the pan, add the beef stock and stir. This will be your braising liquid. Pour the liquid over the aromatic vegetables (see below) before you place the roast on top. Don’t pour the liquid directly over the roast as all the herbs and spices will run off.
#6 – Make the rub and apply it to the seared chuck roast.
This rub can be made ahead of time which makes it more convenient when ready to apply to the roast. I wish I could convey in this post how amazing this rub is and how much flavor it adds not only to the roast but the vegetables as well. I guess you’ll just have to try it yourself to know just how fantastic it is.
I used my hands and rubbed it all over the meat before I placed it in the crockpot over the aromatic vegetables. It’s a little messy, but again well worth it.
Step #7 – Add the First round of aromatic vegetables and roast to the crock pot.
There are two rounds of vegetables. The first round is called aromatic vegetables that infuse the meat and the liquid with a wonderful flavor early on. These are quartered onions with the skins left on and celery stalks with leaves. This round goes in underneath the roast and cooks for about four hours before discarding them.
Step #8 – Cook this Slow Cooker Roast on Low
It’s much better to cook the roast on low for a long period of time instead of on high for a quicker amount of time. Cooking the chuck roast low and slow is what provides the meal with fork-tender meat. If you cook it on high for a shorter period, you will end up with a tough cut of roast. Four hours is a good amount of time for this stage. The aroma of this delectable dish will fill your entire house which makes it much more difficult to wait. But it’s well worth your patience.
- I used an eight-quart crockpot for this five-pound roast. If you’re using a six-quart, you may want to choose a smaller roast and cut down a little on the vegetables.
Step #9 – Remove the first round of vegetables. Add potatoes, carrots, celery, and onions.
Carefully remove the roast onto a large plate. Then use a large slotted spoon to remove the onions and celery, then discard them. Next, use a metal sieve and strain the liquid. Add the potatoes, carrots, and additional celery, and onions to the bottom of the crockpot. Pour the liquid over the vegetables and place the roast on top. This is about your halfway mark for slow cooking this roast.
- It can feel like a waste when you discard the onions and celery that have been in the crockpot so far. But they were only a placeholder creating amazing flavor from the beginning. They’ve done their job and are ready to hand the baton to the next stage of vegetables.
Step #10 – Cook the roast for another 4-5 hours or until the vegetables are tender and the meat falls apart.
This is the stage where your senses will overtake you and you’ll think you’ve died and gone to heaven. The bold and savory fragrance permeating your home at this point will release such temptation as to ditch the rest of the cooking time. Oh, but don’t. Give it a few more hours. You’ll not be disappointed.
Does this Slow Cooking Method make a good au jus sauce?
Au Jus is a French culinary term meaning “with juice.” In this crock pot roast recipe, the au jus is a “light” sauce from the pan drippings and has added flavor from the rub, beef broth and wine along with the vegetables. It makes one of the most amazing au jus sauces ever. When serving, you simply pour it over the roast and vegetables.
Can you make gravy from the au jus?
Most definitely. To make the gravy simply heat 8 tablespoons of butter over medium-high in a medium saucepan until it sizzles. Turn the heat down to medium and vigorously sprinkle in a heaping cup of all-purpose flour. Whisk for a couple of minutes until there are no lumps. Add five or six cups of the pan drippings slowly and stir continually until it thickens.
What Can You serve with this Slow Cooker Beef Roast?
This roast recipe is an all-in-one complete meal that perfectly stands alone and is truly a convenient meal. You honestly do not have to serve it with any other side. But if you would like to, here are a couple of suggestions:
Homemade Dinner Rolls or some Garlic Bread from the oven
A Simple Side or Ceasar Salad
How to Store Leftovers
This Crock Pot Roast with potatoes and carrots can be stored in the refrigerator for up to five days. Let the roast sit out until it has cooled and place the beef and vegetables with the au jus sauce in a large airtight container.
How to Reheat Leftovers
In the Crock Pot. When ready to serve, cook on the low setting for three to four hours until heated through.
In the Oven. Preheat the oven to 325°F. Wrap the chuck roast and the vegetables in foil with a little bit of the juice drizzled over them. Place in the middle of the oven and heat for about 30 minutes or until it is heated through.
Crock Pot Roast with potatoes and onions reminds me of family and home and always calls me back to my roots. We desperately need a taste of comfort in this crazy world we live in right now. It’s a throwback recipe to the days when life was a little simpler and less chaotic.
If you love some down-home cooking, check these recipes out.
Easy Crockpot Lasagna
Homemade Tomato Basil Soup
Spaghetti and Meatballs
Easy Chicken Tortilla Soup
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Crock Pot Chuck Roast
A fall-apart tender Crock Pot Roast is classic comfort food that will take you back in time to grandma’s kitchen where you reveled in down-home cooking. This complete all-in-one meal is ideal for any weeknight dinner with plenty of leftovers for the next day.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Total Time: 9 hours
- Yield: 10 servings 1x
- Category: Crock Pot Meals
- Method: Cooking
- Cuisine: American
- 5 pound boneless Chuck Roast
- Kosher Salt and Freshly Ground Black Pepper, seasoned in stages
- 2 tablespoons Avocado Oil
- 3 large Yellow Onions, quartered, divided
- 1 Stalk of Celery, cut in large chunks and divided
- 1 cup Dry Red Wine
- 32 ounces Beef Stock
- 6 large Garlic Cloves, minced
- 1 tablespoon dried Herb de Provence
- 1 tablespoon fresh Rosemary, chopped
- 1 tablespoon fresh Thyme, chopped
- 2 teaspoons Ground Cumin
- 1 teaspoon Red Pepper Flakes
- 2 tablespoons Olive Oil
- 6 large Carrots, peeled and cut in large chunks
- 1 1/2 pounds small Red New Potatoes
- Generously season on all sides of the roast with kosher salt and freshly ground black pepper.
- Tie the chuck roast with kitchen twine. Check out this video by Test Kitchen.
- Heat a large heavy bottom skillet (a cast-iron works great) over medium-high, add 2 tablespoons of avocado oil, swirl to cover the bottom of the skillet, and heat until it’s surface is shimmery.
- Sear each side of the roast for 1-2 minutes until it has nice caramelization. Make sure and brown the ends as well.
- Remove the roast from the pan and set aside.
- Add one cup of dry red wine (I used a Cabernet Sauvignon). Using a spatula make sure and remove all the brown bits from the bottom of the pan.
- Add 4 cups of beef stock to the wine and stir.
- Make a rub with 6 large minced garlic cloves, 1 tablespoon dried Herb de Provence, 1 tablespoon each of chopped fresh rosemary and thyme, 2 teaspoons ground cumin, 1 teaspoon red pepper flakes, and 2 tablespoons olive oil.
- Smear the rub on all sides of the roast.
- Add 1 large yellow onion, quartered with the skin still on, and 4 or 5 interior celery stalks with the leave to the bottom of an eight-quart crockpot. Season with kosher salt and pepper to taste.
- Pour the liquid from the wine and beef stock over the onions and celery.
- Place the chuck roast on top of the vegetables.
- Turn the crockpot to low and cook for 4 hours.
- Carefully remove the roast. Also, remove the onions and celery with a slotted spoon and strain the liquid with a metal sieve.
- Add 2 large yellow onions, skins removed and quartered, 6 large celery stalks, 6 large carrots, peeled and cut in large chunks, and 1 1/2 pounds small red new potatoes to the bottom of the crockpot.
- Pour the beef liquid over the vegetables and place the roast on top.
- Continue cooking the roast on low for another 4 to 5 hours or until the vegetables are tender and the meat falls apart.
- Serve with either the au jus from the drippings or make a gravy. (see how to make gravy in notes below).
- Chuck Roast works great as it’s a tougher and leaner cut of meat which is ideal for low and slow cooking. Also chuck roast has a lot of connective tissue that ultimately breaks down into collagen tenderizing the meat when cooked in a crockpot. Brisket or Round is also a good choice.
- Whether it’s chicken, vegetable or beef, my preference is always “stock” over “broth.” Stock is created from simmering animal bones over a long period of time which releases gelatin producing a liquid that has a fuller mouthfeel and is richer in flavor than broth.
- You’ll want to take the roast out of the refrigerator and sit for about an hour to come to room temperature. Right when you take it out of the fridge, generously season with kosher salt and freshly ground black pepper. This gives it time for the seasonings to permeate into the interior of the roast.
- Tying the roast prevents the roast from spreading out while it cooks and helps it to cook evenly throughout. Check out this video from Test Kitchen.
- Searing is a fundamental step in creating a golden caramelized outer crust. This results in a truly flavorful roast.
- Deglazing is a flavor-boosting technique where a liquid, in this case, dry red wine, is added to the hot pan and all the cooking residue is scraped off.
- This rub can be made ahead of time which makes it easier when ready to apply to the roast.
- There are two rounds of vegetables. The first round is called aromatic vegetables that infuse the meat and the liquid with a wonderful flavor early on. These are quartered onions with the skins left on and celery stalks with leaves.
- The second round of vegetables is the actual ones that you eat alongside the meat. These are potatoes, carrots, more onions, and celery which tend to become mushy if overcooked.
- It’s much better to cook the roast on low for a long period of time instead of high for a quicker amount of time.
- You can either use the au jus itself over the meat and vegetables or make a velvety gravy for them.
- To make gravy: Heat 8 tablespoons of butter over medium-high in a medium saucepan until it sizzles. Turn the heat down to medium and vigorously stir in a heaping cup of all-purpose flour. Whisk for a couple of minutes until there are no lumps. Add five or six cups of the pan drippings slowly and stir continually until it thickens.
- Serving Size: 1/10th of Roast with Vegetables
- Calories: 564
- Sugar: 5 g
- Sodium: 163 mg
- Fat: 37 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 0 g
Keywords: crock pot chuck roast, slow cooker roast, crock pot roast with potatoes and carrots, chuck roast crock pot, crock pot roast recipe, slow cooker beef roast
Sharon Rigsby says
Oh my what a delicious looking recipe and just perfect for our cooler weather! I love that you add the vegetables in two stages and adding the wine is an awesome touch!
Kristy Murray says
Thanks so much Sharon. I agree about the vegetables. It does add another stage to the cooking process but it is well worth it in the end.
Carrie Tyler says
Kristy, you know I love me a slow cooker dinner!! And this could not come at a better time of year. That rub looks absolutely divine! I will definitely be trying it out. Thank you 🙂
Kristy Murray says
Thanks so much Carrie. I do love a slow cooker meal in cold weather season. And I love the permeating aroma through the house.
This looks very good. I’ve made roasts, but they come out tender, but I think they’re just not my favorite kind of meat. But I do love what you did with the rub, so I might try another roast… my husband will love it for sure!
Kristy Murray says
Thanks so much Mimi. The rub is what gives this meal amazing flavor. Would love to know what you and your husband think if you make this. Thanks for stopping by!
This is comfort food at its best. I love all the spices and cooking the roast slowly with all the vegetables. Looks great.
Kristy Murray says
Totally agree! It doesn’t get any more comforting than a pot of roast and potatoes.