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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 minutes
Cook Time 9 hours
0 minutes
Total Time 9 hours 15 minutes
Servings 8 Servings


  • 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


  • 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.


  • 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!