Crock Pot Chuck Roast
Want a tender roast with minimal prep? This Crock Pot Chuck Roast is the answer! The beef braises in red wine and beef stock to create a flavorful, tender, and hearty dinner.
Easy crockpot meals are a staple at my house, and this Crock Pot Chuck Roast with Gravy recipe (also known as Pot Roast) is one of them.
I love a recipe where I can throw everything into the crockpot and cook it (like this Beef Stew with Onion Soup Mix). There is just one extra step, though: browning the meat.
Browning the chuck roast first adds even more flavor to this amazingly simple dish. Think of it like toasting a piece of bread. The bread is good on its own, but it’s even better when toasted.
This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these link.
Jump to:
Why you’ll love this chuck roast in a crock pot
- It’s hearty, comforting, and EASY! Brown the meat, then dump everything into the crockpot and let it cook.
- A crock pot is a sure-fire method to a very tender chuck roast. If you let it cook long enough, it will be melt-in-your-mouth tender.
- We’ll add the potatoes for the last hour of cooking time. No mushy potatoes here.
- You can make a quick brown gravy for the top—hello, comfort food!
Ingredients
Make sure to check the recipe card below for a full list of ingredients and instructions!
- The recipe starts with a chuck roast, anywhere from 2–4 pounds.
- Carrots and yellow onion add color and flavor. I used baby carrots just to make it easier (no chopping). If you’re using regular carrots, just slice them into 2-inch long pieces.
- Potatoes (I used red potatoes) make this extra hearty—an all-in-one dinner.
- Dried thyme and dried rosemary flavor the dish. Substitute triple the amount of fresh herbs, if you’d rather use those.
- Red wine and beef stock create the rich sauce (which we’ll turn into gravy).
How to make Crock Pot Chuck Roast
Start by seasoning the chuck roast with salt and pepper. Heat the oil in a large skillet over medium heat.
Add the chuck roast and cook for 4–5 minutes, or until nicely browned.
Flip and cook for another 4–5 minutes or until browned on the other side.
While this step of searing the chuck roast is technically optional, it’s a great way to add a layer of flavor to the finished dish.
Transfer the roast to the crockpot, and add the onion, carrots, thyme, rosemary, red wine, and broth.
Cover and cook for 3 hours on high or 6 hours on low.
Add the potatoes and continue cooking for 1 additional hour on high, or until the potatoes are tender.
The chuck roast should be fork tender, which means it falls apart relatively easily when you try to separate the meat with a fork.
Remove the roast and place it on a serving platter. Tent with foil to keep warm while you make the gravy, or serve right away.
How to make gravy for chuck roast
Ladle out 1½ cups of liquid from the crockpot. I suggest ladling it into a gravy separator, or a glass measuring cup works, too.
Let it sit for a few minutes to allow the fat to rise to the top.
Pour the juices (but not the fat) into a small saucepan. A little fat is ok though!
If you’re using a glass measuring cup, spoon the fat out before pouring.
Bring the juices to a boil on the stovetop over medium-high heat.
Meanwhile, combine the flour with ⅓ cup water in a jar with a tight-fitting lid. Shake to combine.
When the juices come to a boil, whisk in the flour mixture. Cook, whisking occasionally, until the mixture is thickened, about 2 minutes.
Remove the carrots and potatoes from the crockpot, and put them on the platter next to the roast. Serve the Crock Pot Chuck Roast with gravy right away. (A little fresh parsley on top adds a little color and freshness!)
Why add potatoes later?
If potatoes are cooked for really long periods of time (such as 4 hours), they become mushy. To achieve perfectly cooked potatoes, add them one hour on high or two hours on low before the roast is done.
Substitutions
We all like to change things up once in awhile! Here are some suggestions:
- You don’t have to use baby carrots here. Slice regular carrots into 2-inch pieces and use those instead.
- A couple splashes of worcestershire sauce adds a little more umami flavor!
- Love garlic? This is a great recipe to add it to. Add a couple of cloves of minced garlic or a half-teaspoon of garlic powder.
- Yukon Gold potatoes can be used in place of the red potatoes.
- Don’t have red wine? Substitute more beef broth plus a splash of vinegar to mimic the acidity in wine.
- Fresh herbs are lovely here! Use double the amount of fresh rosemary or fresh thyme.
Storage and freezing instructions
Leftover chuck roast can be stored in the refrigerator for up to five days.
To freeze the roast, let it cool completely. Place the roast, vegetables, and juices in a large freezer-safe dish. Freeze for up to 2 months.
Defrost in the refrigerator for 24–48 hours. Reheat on the stovetop, in the crockpot, or in the microwave until hot throughout.
Side dishes for chuck roast
This chuck roast is delicious on its own, or you can serve it with any of these side dishes to soak up the juices/gravy:
- a hunk of crusty bread
- Bisquick Cheddar Biscuits
- egg noodles
- brown or white rice
- mashed potatoes
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Crockpot Chuck Roast with Gravy
Ingredients
- 1 (3 lb) beef chuck roast
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, cut into wedges
- 1 cup baby carrots
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup red wine
- 3 cups beef broth
- 1 lb red potatoes (cut into 1.5 inch pieces if large)
- 3 tablespoons flour
Instructions
- Season the chuck roast with salt and pepper on both sides. Heat the oil in a large skillet over medium heat.
- Place the chuck roast in the hot skillet and cook until browned on one side, about 3–4 minutes. Flip and cook for another 3–4 minutes, until browned on the other side.
- Transfer the roast to a crockpot. Add the onion, carrots, thyme, rosemary, red wine, and broth. Cook for 3 hours on high or 6 hours on low. Add the potatoes and continue cooking for 1 hour on high.
- Remove the roast from the crockpot and place on a serving platter. Cover with foil to keep warm.
- Use a ladle to remove 1½ cups of liquid from the crockpot. Pour the mixture into a small saucepan over medium heat. Bring to a boil.
- Meanwhile, put the flour in a small jar along with ⅓ cup water. Shake to combine.
- Pour the flour mixture into the boiling liquid. Whisk constantly for 2 minutes, or until thickened. Taste and season with additional salt as desired. Remove from the heat and serve over pot roast.
Love how easy it’s to make this, even better how tasty the recipe is😋
So glad that you enjoyed this!