Crock-Pot Chuck Roast

Make the BEST Crock-Pot Chuck Roast with potatoes and carrots for an easy dinner tonight! This slow cooker pot roast is tender, juicy and super flavorful!

This Crock Pot roast with potatoes and carrots cooks in a savory blend of beef broth and red wine, which makes it completely fork tender and easy to shred. No seasoning packets, soup mix or cream soups needed!

Growing up, my mom would always cook pot roast in an oven bag, and it was always amazing. I did the same, until I realized I could make the perfect pot roast in my slow cooker.

Now, I can let the chuck roast cook slowly all day and not worry about a thing – perfect for busy days! And the result is an easy roast beef dinner that is tender, juicy and insanely flavorful!

How to Make Crock Pot Roast with Potatoes and Carrots

First, season the roast all over. I like to use a simple blend of sea salt, garlic powder, dried onions and pepper. Then, place the chuck roast in the Crock-Pot, and add your chopped veggies, beef broth and red wine.

Do You Have to Brown the Roast?

Browning the roast adds flavor, but you don’t have to do this. If you’re in a hurry or just forget or just don’t want to, you can skip this step. This roast has plenty of seasoning, plus beef stock and red wine to amp up the flavor!

Do Meat or Vegetables go in the Crock-Pot First?

I put the meat in first, so that it bastes in the broth and juices. The vegetables go on top so that they don’t completely turn to mush. Remember, they’re going to be cooking for 5 to 10 hours.

Can You Cook a Crock Pot Chuck Roast on High?

Yes, you can! While a chuck roast is incredible after 10 hours on low in the slow cooker, I have good results when I cook my chuck roasts on high.

I like to cook the roasts on high for about 5 hours or until they are done, then switch to low until we’re ready to eat. Perfect every time!

How to Make Tender Crock Pot Roasts

• Use an acidic ingredient to help tenderize the meat. If you don’t want to use red wine, use red wine vinegar or any vinegar, Worcestershire sauce, tomato sauce or paste, soy sauce or pickle juice, as in the famous Mississippi Roast.
• Cook the meat long enough to break down the tough fibers. If you have time, 10 hours or more is perfect!
• Keep the slow cooker covered for continuous cooking at an even temperature. You can check the meat’s temperature or doneness, but avoid basting or stirring every hour.

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More Easy Beef Chuck Recipes

• Instant Pot Pot Roast
• Instant Pot Mississippi Roast
• Crock-Pot Mississippi Roast
• Mom’s Best Pot Roast
• Instant Pot Italian Beef Sandwiches
• Instant Pot French Dip Sandwiches

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Easy Chuck Roast Recipe in the Slow Cooker

Crock-Pot Chuck Roast

Make the BEST Crock-Pot Chuck Roast with potatoes and carrots for an easy dinner tonight! This slow cooker pot roast is tender, juicy and super flavorful!

5 from 5 votes

Print Pin Rate

Course: Main

Cuisine: American

Keyword: Crock Pot Chuck Roast, crock pot roast, slow cooker pot roast

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours 10 minutes

Servings: 10

Calories: 333kcal

Author: Dee

Ingredients

• 1 tablespoon olive oil
• 3 pound chuck roast
• 1 tablespoon dried minced onions
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 pound baby carrots
• 4 Yukon Gold potatoes quartered
• 2 celery stalks cut into large pieces
• 1 onion cut into large pieces
• 3 cloves garlic peeled whole
• 1/2 cup beef broth
• 1/2 cup red wine

Equipment

Crock-Pot

Instructions

• Pour olive oil into Crock-Pot
• Season the chuck roast with most of the dry minced onions, sea salt, garlic powder and pepper, then place in the Crock-Pot
• Add the garlic cloves on top of the roast, then add the onion, potatoes, carrots and celery
• Pour the beef broth and red wine into the slow cooker, cover, and cook for 5 to 6 hours on high or 8 to 10 hours on low. When done, roast should be above 160 degrees and fork tender and vegetables should be fully cooked and tender

Notes

Roast can be cooked on high for 5 to 6 hours or 8 to 10 hours or more on low. You can also cook on high until tender and switch to low until ready to eat.

Nutrition

Calories: 333kcal | Carbohydrates: 15g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 432mg | Potassium: 893mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6273IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 6mg

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Post was originally published in 2013 but has been updated in 2019