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shredded fall apart chuck roast with potatoes, carrots and celery in the crock-pot
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5 from 5 votes

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!
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
Cost $5



  • 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


  • 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


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.


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