Slow cooker chuck roast is the ultimate comfort food! This all-in-one meal features mouthwatering beef cooked all day with carrots, onions, and simple seasonings for a complete meal you can make with almost no effort.
I love low-effort cooking, so it makes sense that I am obsessed with my slow cooker! For dinners that basically cook themselves while you are off doing other things, you can’t beat slow cooking.
Chuck roast is the perfect meat for a crock pot because it is flavorful, inexpensive, and a great way to feed your family. It’s a busy family’s dream come true – a one-pot wonder that fills the house with the heavenly scent of slow-cooked beef.
So, stick around if you’re ready to level up your slow cooker game and impress your family with a drool-worthy dinner. I’ll cover the ingredients you need and the (very short) step-by-step directions required to turn that hunk of meat into a masterpiece.
Are you looking for more slow cooker dinner ideas? Try slow cooker chicken spaghetti, slow cooker chicken thighs, slow cooker Asian spare ribs, and slow cooker beef tips.
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🥩Ingredient Notes
For exact amounts needed see the recipe card below
- Beef chuck roast
- Carrots: I usually use baby carrots to save time on peeling and dicing. You can also chop medium carrots.
- Yellow onion
- Broth
- Apple juice: Apple juice or apple cider gives the pot roast a subtle sweetness that balances out the savory flavors beautifully. Use extra beef broth or water if you don’t have apple juice.
- Tomato paste
- Garlic
- Parsley
- Salt
- Pepper
🥣How to Make Slow Cooker Chuck Roast
- First, place the beef roast on the bottom of your crock pot. Then, toss in your carrots and chopped onions.
- Next, add the beef broth, apple juice, and tomato paste. Sprinkle in the garlic, dried parsley, salt, and pepper. Give it a little stir, cover it up, and let it cook on high for 6 hours.
- Use two forks to shred the meat. It will just fall apart. Place the shredded chuck roast back in the slow cooker and top it with fresh herbs.
🍴Serving Ideas
We all get stuck in that rut of just slapping the pot roast on a plate, maybe with a bit of flavorful gravy and calling it a day. That’s delicious and perfect for a busy weeknight, but you can be more creative.
A favorite of mine, and a massive hit with the family, is serving the chuck roast with a side of fluffy mashed potatoes and seasonal veggies. The creamy potatoes merge with the meat, and the veggies give it a little bit of crunch.
Or maybe you’re a fan of sandwiches? Pile your chuck roast high on a crusty roll and slather on a bit of horseradish sauce. For the low-carb fans out there, make it a salad. Toss some mixed greens with your favorite vinaigrette, top with your slow-cooked roast, and sprinkle on some blue cheese.
💭How to Store
Transfer leftover pot roast to an airtight container, and it will keep in the fridge for up to 3 days. Perfect for a quick weekday dinner or a fancy lunch at work that’ll make your colleagues jealous.
And if you made enough to feed an army, freezing is your best bet. Just pop the cooled roast into a freezer-safe bag or container, and it’ll be good for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it in the oven or microwave.
⭐Tips
Be sure to check out the step by step instructions
- If you have more time on your hands, you can cook the roast on low for 7-8 hours. The beauty of the slow cooking process is that it’s so forgiving.
- Look for a chuck roast that has plenty of fat and marbling. Those white streaks of fat will melt into the meat as it cooks, making it juicier and more flavorful.
- You can toss in some yellow or white potatoes if you like. My family prefers mashed or air-fried potatoes, so I usually don’t bother. But the potatoes will cook with the meat for a soft and flavorful addition.
📝FAQ
Nope. Cooking a roast from frozen increases the risk of bacteria growth because reaching the safe cooking temperature takes longer. So, completely defrost your roast in the fridge before slow cooking it.
If your chuck roast is tough, it probably hasn’t cooked long enough. Low and slow is the name of the game here.
The possibilities are endless! Shred it up for some delicious beef tacos the next day, or cube it and toss it into a hearty stew. One of my personal favorites is using it in a beef pot pie.
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Slow Cooker Chuck Roast Recipe
Ingredients
- 3 1/2 pounds boneless chuck roast
- 1 pound baby carrots
- 1 yellow or white onion chopped into 1-inch pieces
- 2 cups beef broth
- 1 cup apple juice
- 1 tablespoon tomato paste
- 2 tablespoon minced garlic 3 cloves
- 2 tablespoons dried parsley
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Place the beef on the bottom of an 6 or 7 quart slow cooker. Add the carrots, onions, beef broth, apple juice, tomato paste, garlic, dried parsley, salt and pepper and stir. Cover and cook on high for 6 hours.3 1/2 pounds boneless chuck roast, 1 pound baby carrots, 1 yellow or white onion, 2 cups beef broth, 1 cup apple juice, 1 tablespoon tomato paste, 2 tablespoon minced garlic, 2 tablespoons dried parsley, 2 1/2 teaspoons salt, 1 teaspoon pepper
- Once done cooking, use two forks to shred the meat and place the shredded meat back in the slow cooker.
Notes
- Store leftovers in an airtight container in the fridge for 2-3 days.
- If you don’t have apple juice add more broth or water.
- Look for a chuck roast with lots of marbling.
- Add medium potatoes to the slow cooker if you like.
- You can also cook on low for 7-8 hours.
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Nutrition Information
Nutrition facts are estimates.
