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Chuck Roast in Crock Pot

A mouth-watering, fall-apart tender chuck roast cooked in a crock pot, filled with rich flavors and perfect for family dinners.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lb chuck or blade roast Choose a good quality roast for the best flavor.
  • 2 tbsp olive oil Extra virgin olive oil adds richness to the searing process.
  • 1 tbsp kosher salt Essential for bringing out the other flavors in your ingredients.
  • 1 tsp black pepper Freshly cracked delivers more flavor.
  • 1 cup dry red wine (or beef broth if you prefer) Adds deep flavor; Merlot or Cabernet Sauvignon are great options.
  • 1 cup beef broth Use low-sodium broth for better control over saltiness.
  • 1 1 onion (thinly sliced) Sweetens the dish as it cooks.
  • 4 cloves garlic (minced) Essential for aromatic flavor; always use fresh when possible!
  • 2 tbsp Worcestershire sauce A little umami richness that rounds out the flavors beautifully.
  • 1 tsp dried thyme Earthy notes that complement the beef perfectly.
  • 1 tsp dried rosemary Adds a hint of evergreen, great for comforting dishes.
  • 1.5 cups baby carrots (or 3 large carrots, chopped) Bring in natural sweetness and color.
  • 1 lb potatoes (cut into chunks) Adds heartiness to the meal; I recommend Yukon Gold for their creamy texture.
  • to taste additional salt and pepper
  • 2 tbsp cornstarch For thickening the gravy.
  • 2 tbsp water For mixing with cornstarch to create a slurry.

Method
 

Preparation
  1. Turn on your crock pot to low heat to preheat while you prepare the meat.
  2. In a large pan, heat 2 tbsp of olive oil over medium-high heat. Season the chuck roast generously with salt and pepper.
  3. Once the oil is shimmering, add the roast to the pan. Sear for about 4-5 minutes on each side until a deep brown crust forms.
  4. Remove the meat and set it aside on a plate.
  5. Immediately add the thinly sliced onion and minced garlic to the same pan. Sauté for about 2-3 minutes, allowing them to soften and become fragrant.
  6. Pour in 1 cup of dry red wine (or beef broth) to deglaze the pan, scraping up all the browned bits from the bottom.
  7. Transfer the onion and garlic mixture to your preheated crock pot. Add in 1 cup of beef broth, Worcestershire sauce, dried thyme, dried rosemary, carrots, and potatoes.
  8. Place the seared chuck roast back into the crock pot, ensuring it’s submerged in the liquid as much as possible.
Cooking
  1. Cover and cook on low for 8-10 hours or high for 4-5 hours until the meat is fall-apart tender.
  2. Once the cooking time is done, carefully remove the roast and veggies from the crock pot. Increase the heat to high.
  3. In a bowl, mix 2 tbsp of cornstarch with 2 tbsp of water to create a slurry. Stir this into the liquid in the crock pot, and let it bubble away for about 10 minutes until thickened.
  4. Slice or shred the roast, serve it back in the gravy, and enjoy the comforting aroma and flavors.

Notes

For the best flavor, use higher quality meat and fresh herbs. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. You can prepare the chuck roast the night before for convenience.