When that comfort food craving strikes, my Nana's easy Crock Pot Chuck Roast recipe should be on the menu! Twenty minutes of prep and a long day of slow cooking rewards you with tender, flavorful beef and vegetables and a delicious, already-thickened gravy you'll be eating by the spoonful!
Recipe by Erica on October 19, 2018
Prep time: PT20M
Cook time: PT600M
Total time: PT620M
Rating
4.73 stars (66 reviews)
Keywords
crock pot chuck roast, crock pot roast
Ingredients
3.5-4 pounds beef chuck roast (well-marbled)
Kosher salt (to taste)
Black pepper (to taste)
¼ cup all-purpose flour
¼ cup unsalted butter
1 pound carrots (chopped into large chunks)
1 yellow onion (quartered)
1 pound baby potatoes
2 tablespoons tomato paste
1 cup red wine (or additional beef broth)
1 cup beef broth
1 packet onion soup mix
2 bay leaves
2 sprigs fresh thyme (plus more for garnish)
Categories
Main Course
Cuisine
American
Steps
Season the roast with salt and pepper to taste. Dredge the beef in the flour. Melt butter in a large skillet and brown the beef on all sides over high heat, about 4 minutes per side.
Transfer the roast in the slow cooker and add the carrots, onion, and potatoes.
Reduce the heat on the stovetop to medium. In the same skillet, stir in the tomato paste and cook 1 minute. Stir in the wine and deglaze the pan, scraping any browned bits from the bottom of the skillet. Simmer until the wine is reduced by half, 1-3 minutes.
Stir in the broth, onion soup mix, bay leaves, thyme, salt, and pepper to taste. Simmer for 3-4 minutes, whisking occasionally, until thickened.
Pour the gravy over the contents of the slow cooker. Cover and cook on high for 4-6 hours or low for 8-10 hours.
When cooking time is up, remove bay leaves and thyme and serve the roast with vegetables and gravy, garnishing with more fresh thyme if desired.
Nutitrion
Serving Size: 1 serving
Calories: 701 kcal
Carbohydrates: 28 g
Protein: 54 g
Fat: 38 g
Saturated Fat: 18 g
Cholesterol: 202 mg
Sodium: 478 mg
Sugar: 5 g
Reviews
Katherine on 2026-01-05 (5 stars): Delicious! My husband doesn't like red wine for roasts, so I made it with just beef broth. Everything was delicious - I made it with carrots, onions, and celery only then served it with mashed potatoes. The gravy was wonderful! The only issue I had was that the roast was not tender after cooking to 170 and an additional hour. I had a 4.5 lb roast and it was at 170 about 6 hours in on low. An hour later - still not tender, so I let it go for a full 9 hours on low. At that point it was falling apart tender and still perfectly juicy and veggies were great. Will definitely make this again.
Dianne on 2023-03-05 (5 stars): I made this today-but was so shocked-I purchased a new crockpot with the meat thermometer that inserts thru the lid (a Hamilton Beach brand ) (has the temp. control and everything that u set and when it reaches the desired temp. it shuts off) I was so sure this was going to be THE PERFECT ONE!!!! Whwn the cooking time was finished for this 1 lb. roast (chuck) it shut off-- the potatoes were too crunchy-the carrots were too crunchy-- do you have any idea what couls have gone wrong? The meat and gravy were perfect !!! The veggies -I had to discard . WHAT do you think I did wrong????? Thank you ,please answer. Dee
Evamarie Swanson on 2021-08-11 (5 stars): All i have to say is YUMMY...
Nanakin on 2021-04-05 (5 stars): I made this tonight exactly as the recipe said. Next time I'll cut back just a little on the liquids but Oh My Goodness, how delicious! I had my doubts b/c the colour was so dark but I haven't enjoyed a meal that much in a while. Thanks for sharing the recipe.
Nick on 2020-12-14 (5 stars): This was excellent. There are a lot of pot roast recipes out there but what made this was the homemade gravy. Fantastic!!
I usually share leftovers but I hid them this time.
Kind regards,
Nick
Cesilia on 2020-05-09 (5 stars): This recipe was absolutely delicious and easy. My Father-in-law couldn’t believe it was my first time making a roast because it tasted like I’ve been making it and perfecting it for years. Thank you for sharing your Nana’s brilliance. I will be using this recipe for years to come.
Carol on 2020-04-08 (1 stars): Way too much red wine vinegar! Ruined the entire dish.
Sorry, but not a keeper
Paula F. on 2019-10-19 (5 stars): Found your recipe and tried it! Scrumpdillyosious!!! I took a pic but don't know how to show you! :( I made brown gravy to go with it. Yumo! Thanks for the recipe!
Emma on 2019-03-26 (5 stars): Found this recipe searching "can you overcook a crock pot roast?" --and found my answer. Following your directions I FINALLY made my first properly cooked roast.
I had no wine or onion soup mix so added a TBSP of balsalmic vinegar and used 1.5 TBSP onion powder for the soup mix. Skipped the gravy. Still got rave reviews from my picky eaters.
Thanks so much!
Renee Goerger on 2019-01-09 (5 stars): Nana sure did know what she was doing. This crockpot roast is a family favorite here at my house. Thanks for this delicious dinner!
Wilhelmina on 2019-01-09 (5 stars): Sunday roast dinners have always been one of my favorite meals! This version looks amazing!!!
