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Beef Chuck Roast Recipe Slow Cooker

This slow cooker beef chuck roast creates tender, juicy beef with soft vegetables and rich homemade gravy. With only about 15 minutes of prep, the crockpot slowly transforms a well-marbled chuck roast into fork-tender meat that pulls apart easily. Carrots, potatoes, onions, and herbs cook together in savory broth, creating a comforting family dinner perfect for cozy evenings or relaxed Sunday meals.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Roast and Vegetables
  • 3-4 lb beef chuck roast well marbled for best flavor
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 4 large carrots cut into thick chunks
  • 4 medium potatoes cut into large pieces
Cooking Liquid
  • 2 cups beef broth low sodium preferred
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
Optional Gravy Thickener
  • 2 tbsp cornstarch
  • 2 tbsp water for slurry

Method
 

  1. Pat the chuck roast dry with paper towels. Season all sides with salt, black pepper, garlic powder, and onion powder.
  2. Heat olive oil in a skillet over medium-high heat. Sear the roast for about 2 to 3 minutes on each side until a brown crust forms.
  3. Place sliced onions at the bottom of the slow cooker. Add carrots and potato pieces on top.
  4. Place the seared chuck roast on top of the vegetables inside the slow cooker.
  5. In a bowl, mix beef broth, Worcestershire sauce, tomato paste, minced garlic, dried thyme, and dried rosemary until smooth.
  6. Pour the broth mixture evenly over the roast and vegetables.
  7. Cover and cook on LOW for about 8 hours or on HIGH for 4 to 5 hours until the beef becomes fork tender.
  8. Remove the cooked roast and vegetables and place them on a serving platter.
  9. Mix cornstarch and water to create a slurry. Stir it into the hot cooking liquid in the slow cooker and cook on HIGH for 5 to 10 minutes until the gravy thickens.
  10. Slice or shred the roast, serve with the cooked vegetables, and spoon the warm gravy over the top.

Notes

Searing the roast before placing it in the slow cooker creates deeper flavor through browning. If you prefer firmer vegetables, add carrots and potatoes halfway through the cooking time. Yukon Gold potatoes work well because they hold their shape during long cooking.