My recipe for the Slow Cooker Chuck Roast was first published on Sunday Supper Movement where I am a contributor.

Feed a crowd deliciously with the perfect comfort food: Slow Cooker Chuck Roast! Set and forget this delicious chuck tender roast recipe on low heat for eight hours, then enjoy an incredible fall-apart roast and tender vegetables in an abundance of flavorful sauce.

You and your family are going to love this slow cooker beef in gravy, I guarantee it! It is an easy roast beef recipe and a favorite in my household, right alongside our Beef Chuck Roast Recipe.

Sunday Dinner Recipes

I love beef chuck roasts; there’s so much flavor in chuck tender roast, especially when you pair it with tender potatoes and carrots and cook it low and slow for hours!

Our Slow Cooker Beef Gravy is the perfect when served over this delicous roast beef recipe. Make your roast beef in the crock pot and then all you need to do is follow the steps to make this easy recipe for gravy.

Moist Slow Cooker Roast Beef Ingredients

We pack this comforting Sunday roast recipe with flavorful seasoning and simple, classic ingredients like onion, garlic, potatoes, celery, and carrots. Aside from the chuck tender roast, you may already have most of these ingredients on hand! Here’s what you’ll need to make this beef chuck roast recipe:

3 lbs. chuck roast
Salt and freshly ground black pepper
2 Tbsps. unsalted butter
1 Tbsp. vegetable oil
1 large yellow onion, diced
4 cloves garlic, peeled and smashed
2 Tbsps. tomato paste
1 cup dry red wine– If avoiding alcohol, you can substitute with additional beef broth, but don’t skip deglazing the pan!
4 carrots, peeled and cut into 1 inch chunks- to save time, you can also forego chopping carrots by using a couple of handfuls of baby carrots instead.
2 celery stalks, sliced into 1/2 inch pieces
1-2 pounds Yukon or red potatoes, cut into 1 inch pieces or halved/quartered if small- Avoid russet potatoes. They will fall apart.
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
3 cups beef stock
2 Tbsps. cornstarch
Fresh parsley, for garnish

What’s the best rub for roast beef?

I simply season all sides of the chuck roast liberally with salt and pepper before searing in the pan. If you want a little extra seasoning, add a little bit of paprika or dried herbs with the salt/pepper. A beautiful chuck roast like this does not need more than that, as it’s already so full of flavor!

What is the best beef for slow cooker roast?

Chuck roast (also labeled as Chuck Eye Roast, Chuck Pot Roast, and Chuck Roll Roast) is especially perfect for a slow cooker recipe. This relatively inexpensive cut is well-marbled and becomes melt-in-your-mouth tender when you cook it on low heat over several hours.

For best results, bring the chuck roast out of the refrigerator and allow it to come to room temperature before searing.

How to Cook Beef Chuck Roast in the Crock Pot

Season the roast on all sides with salt and pepper.
In a large pan, place the butter and vegetable oil over medium-high heat. Once hot and the butter melts, add the seasoned roast and sear until golden brown on all sides. Transfer the roast to a large slow cooker.
Add the onion and garlic to the pan. Cook, stirring occasionally, until golden. Stir in the tomato paste and cook for another minute. Transfer to the slow cooker.
Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes until reduced by half. Pour into the slow cooker with the roast and onions. Don’t skip these steps! Searing the chuck roast first on all sides, browning the onions and garlic, then deglazing the pan with the wine (or additional broth) adds such a boost of flavor.
Add the chopped carrots, celery, potatoes, thyme, rosemary, and bay leaves to the slow cooker, followed by the beef broth.
Cover and set the slow cooker over low heat. Cook until the roast and vegetables are tender, 8-10 hours.

Thickening the sauce and finishing the chuck roast:

To thicken the sauce: During the last hour of cooking, place the cornstarch in a small bowl. Add about 1/4 cup of the broth from the slow cooker. Whisk until well-combined and pour back into the slow cooker, stirring gently to mix. Continue to cook over low heat for 1 hour. Season to tastewith salt and pepper (this may not be needed depending on the saltiness of your beef broth and how much you seasoned the roast).
Remove the chuck roast from the slow cooker and shred. Discard the thyme stems, rosemary stems, and bay leaves. Sprinkle the roast with parsley and serve warm with the tender vegetables, slightly thickened sauce, and desired sides.

Side Dishes for Roast Beef

This slow cooker chuck roast recipe is delicious when you serve it simply with toasted bread, dinner rolls, or garlic bread. Other great options include buttered egg noodles (a favorite for us!), applesauce, or even a crisp green salad for a bit of contrast from the tender roast. Here are some ideas for side dishes for roast beef:

Easy Desserts to enjoy with Roast Beef:

What to Do with Leftover Slow Cooker Chuck Roast

Leftover roast beef recipes are the best! The possibilities are endless! We love to make open faced roast beef sandwiches!

Roast Beef Sandwiches are absolutely amazing on their own but we love elevating them by making a Cheese Sauce to drizzle on top and adding sauteéd mushrooms and onions.

Our absolute favorite is making a Roast Beef and remoulade sauce sandwich. You haven’t lived until you try this leftover sandwich!

Other options for roast beef leftovers:

sliders topped with cheese sauce and caramelized onions
quesadillas
flatbreads
enchiladas
a filling for pie
mixed in with sauce for pasta (beef stroganoff is a favorite).

This is only one of the reasons that we love this recipe, it is a perfect Sunday Dinner Idea and makes Monday’s dinner so easy!

Looking for more easy crock pot recipes?

Try these delicious slow cooker dinners and more!

Slow Cooker Chuck Roast Recipe

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Slow Cooker Chuck Roast

This Slow Cooker Chuck Roast Recipe is the perfect comfort food to feed a crowd! Eight hours in the slow cooker over low heat and you will have a fall-apart roast packed with tender vegetables and plenty of flavorful sauce.

Course Main

Cuisine American

Keyword beef, carrot, chuck roast, potato, slow cooker

Prep Time 15

Cook Time 9

Total Time 9 15

Servings 8 Servings

Ingredients

3 pound chuck roast
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 large yellow onion diced
4 cloves garlic peeled and smashed
2 tablespoons tomato paste
1 cup dry red wine
4 carrots peeled and cut into 1 inch chunks
2 celery stalks sliced into 1/2 inch pieces
1-2 pounds Yukon or red potatoes cut into 1 inch pieces or halved/quartered if small
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
3 cups beef stock
Salt and freshly ground black pepper to taste
2 tablespoons cornstarch
Fresh parsley for garnish

Instructions

Season the roast on all sides with salt and pepper.
In a large pan, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned roast and sear until golden brown on all sides. Transfer the roast to a large slow cooker.
Add the onion and garlic to the pan. Cook, stirring occasionally, until golden. Stir in the tomato paste and cook for another minute. Transfer to the slow cooker.
Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes until reduced by half. Pour into the slow cooker with the roast and onions.
Add the chopped carrots, celery, potatoes, thyme, rosemary, and bay leaves to the slow cooker. Pour in the beef broth.
Cover and set the slow cooker over low heat. Cook until the roast and vegetables are tender, 8-10 hours.
To thicken the sauce: During the last hour of cooking, place the cornstarch in a small bowl. Add about 1/4 cup of the broth from the slow cooker. Whisk until well-combined and pour back into the slow cooker, stirring gently to mix. Continue to cook over low heat for 1 hour. Season as desired with salt and pepper.
Remove the chuck roast from the slow cooker and shred. Discard the thyme stems, rosemary stems, and bay leaves. Sprinkle the roast with parsley and serve warm with the tender vegetables, slightly thickened sauce, and desired sides.

Notes

Want the potatoes more firm? Add them halfway through cooking. Avoid russet potatoes.
Searing the chuck roast first on all sides, browning the onions and garlic, then deglazing the pan with the wine (or additional broth) adds such a boost of flavor. Don’t skip these steps!