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There is nothing more comforting than a big pot roast with hearty vegetables. This is the easiest, 5 minute prep Crockpot Chuck Roast recipe. Slow cooked and the meat literally falls apart and melts in your mouth and requires minimal effort!

Crockpot chuck roast on white serving platter with carrots, onion and petite potatoes and topped with chopped parsley.
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This recipe was originally published in May 2020 and updated in October 2023.

When it comes to the ultimate comfort food, pot roast is the coziest and most nostalgic meal I make. Slow cooked, melt in your mouth beef is what it’s all about in this Crockpot Chuck Roast recipe that the whole family loves. Is this the best Sunday dinner or what?

This roast is paired with tender veggies, potatoes, onions and seasoned just right. But the best part is that it literally only takes about 5 minutes to prepare. And we all have that time, right?

Another chuck roast we love is this Slow Cooker Shredded Beef if you are looking for more easy beef options! Some Short Rib Ragú is great as well!

Why You Will Love This Crock Pot Chuck Roast Recipe:

  • It takes 5 minutes to prepare. Cooking is not everyone’s favorite past time. Sometimes we just don’t have the time. That’s ok! This delicious pot roast is the key to easy dinner at its best. You only have to chop one veggie and everything else is a matter of adding to the pot. Can’t beat it!
  • It’s a full meal in one pot. Beef, veggies and potatoes. All in one dish. That is what we love. Sure you can add some fresh bread or a big salad to the mix, but overall, you can feed the family a complete meal from this recipe!
  • Even delicious as leftovers. If stored in juices, this roast is still amazing the following day or so. You can reheat it in the crockpot if desired. You get two for one from this easy recipe!
  • Freezer friendly! I love freezing the leftover meat in this recipe. Later on I can pull it out for sandwiches, tacos, or just another simple meal as it began.
Overhead view of white platter with shredded chuck roast, carrots, potatoes and onion.

What Makes this Recipe So Simple?

  1. Only one veggie to chop. I went with baby carrots and petite potatoes to lessen any other veggie cutting time. Simple ingredients, simple prep–that makes for the best meal!
  2. No need to brown the meat. While a lot of slow cooker recipes say to brown the meat prior to cooking, I eliminate this step in my recipe and still come out with the perfect pot roast that is tender and juicy.
  3. Literally toss everything in the slow cooker and walk away. This crockpot pot roast recipe is a toss and go recipe to the core. Place it all in the slow cooker and then you have nothing else to do until serving time–aside from enjoying the aroma in the house!

Recipe Ingredients:

  • chuck roast: I always have the best luck with a chuck roast. It is the ideal cut of meat for slow cooking and when heated low and slow, the meat becomes so tender and juicy!
  • potatoes: petite potatoes require no cutting in this crockpot chuck roast. Since this recipe is made to be as easy as possible, it’s ideal to use smaller potatoes. I typically use white petite potatoes, but red potatoes will work great as well.
  • carrots: to avoid extra chopping, thick baby carrots are best. You can cut full sized carrots into chunks if preferred. Make sure you don’t use petite baby carrots as they will cook to fast and then become mushy.
  • onion: the only ingredients that you will need to chop! A sweet yellow onion is ideal in this recipe.
  • broth: I prefer a no salt added or reduced sodium beef broth in this recipe. Perhaps you could even use a homemade beef broth and really go all out?! That takes a lot more planning and time that I don’t have. Beef stock will work as well in this crockpot roast.
  • garlic: freshly minced is ideal. To save time, use the jarred minced garlic if available. You can use garlic powder if needed. Start with a teaspoon and then season with more if preferred before serving.
  • seasoning: keeping this super simple. Salt, pepper and thyme is all that you need. Make sure to season the beef well with salt for the most tender beef. You can adjust as needed though. I typically use dried thyme and then add a few sprigs of fresh thyme as well in this pot roast.
  • optional: a splash of red wine is also delicious in this recipe if desired. I also sometimes like to add a splash of Worcestershire sauce or soy sauce to the mix to vary the flavor slightly.
Ingredients to make pot roast recipe.

Step By Step Instructions:

  1. To make this simple slow cooker pot roast recipe, start by tossing all of the carrots, onions, and potatoes into the bottom of the slow cooker pot. Toss to combine. You can throw some salt, pepper and garlic over these if desired, but not necessary.
  2. Place the beef chuck roast on top of the veggies.
  3. Pour the broth over top of the meat. Cover completely with the sea salt, pepper, thyme and garlic. Toss a few fresh sprigs of thyme if desired.
  4. Cover and cook on low heat for about 8 hours or until meat begins to fall apart easily is fork tender and veggies are soft. If the meat is not tender, after 8 hours, it just means it is not done yet! I don’t recommend cooking on the high setting, but if you need to, 4-6 hours should work, it likely won’t be quite as tender. Low temperature is ideal for the most tender roast.
  5. Once the meat is done, Allow it to break apart into chunks–you likely will not need a knife but can use one if desired. Make a corn starch slurry if you like the juices to be a thicker sauce. Transfer to a serving platter and rest for about 5 minutes before serving. Store leftovers.

Recipe Tips

  • You can thicken the juices easily if desired. We have always preferred the juices from the roast and pour it over as we serve. If you want to thicken it up a bit, make a cornstarch slurry by adding about 1-2 tablespoons of corn starch into the juice at the bottom about 20-30 minutes before serving.
  • The meat is ready when it easily falls apart when twisting with a fork. Please do NOT freak out if you come back to your pot roast and find the meat is really tough. This just means it is not done yet. I know we often worry about overcooking meat, but a pot roast needs to cook fully to become tender, melt in your mouth cooked.
  • Searing is an optional step if you would like! You can brown the pot roast on each side in a little olive oil prior to tossing into the slow cooker if you prefer. I rarely do and love the results still. It is just an extra step I usually don’t have time for!

Storage Instructions:

Refrigerating: To store leftovers, transfer to a shallow dish so that the chuck roast can easily be stored in the juices. You can store the carrots and potatoes separately if desired, but it is not necessary. Store airtight for up to 4 days. Reheat in the oven, microwave or put back in the crockpot if desired.

Freezing: To freeze, allow the crockpot chuck roast to cool completely, I usually do this in the refrigerator. Again, make sure to store in some of the juices for best results. Place in a freezer safe, airtight container and freeze for up to 3 months. I don’t recommend freezing the potatoes and carrots as they can be a bit mushy when thawed, but if you don’t mind, then go ahead and freeze!

White plate with chunks or feef, cooked baby carrots, potatoes and onions topped with chopped fresh parsley.

Other Crock Pot Recipes and Favorite Dinners:

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5 from 47 votes

Crockpot Chuck Roast with Vegetables

There is nothing more comforting than a big pot roast with hearty vegetables. This is the easiest, 5 minute prep Crockpot Chuck Roast recipe. Slow cooked and the meat literally falls apart and melts in your mouth and requires minimal effort!
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6

Ingredients 

  • 3-4 lb chuck roast*
  • 4-5 garlic cloves, minced
  • 1 ½ lb petite potatoes
  • 1 lb baby carrots
  • 1 yellow onion, sliced
  • 1 c beef broth
  • 1 ½ tsp thyme, you can use some Italian seasoning as well to vary the flavor!
  • ½ tsp pepper
  • ½ tsp sea salt (more or less to taste)
  • 2 T corn starch (optional)
  • 2 T water (optional)
  • other optional ingredients: 1 T Worcestershire, 1/3 cup red wine, or 2 T balsamic vinegar
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Instructions 

  • Slice onions and rinse vegetables. Add carrots, potatoes and onion into the bottom of slow cooker. Toss to mix.
  • Place the chuck roast on top of the vegetables. Pour broth on top. Season meat with garlic, salt, pepper, and thyme. Turn the slow cooker to low and cook for about 8 hours or until meat falls apart easily and the carrots and potatoes are soft. ( I recommend cooking on low, but you can cook on high for 4-6 hours if necessary.) **cook time can still vary or take longer sometimes, cook until it falls apart!
  • When meat is ready, you can stir to allow the meat to fall apart into chunks. Transfer to a serving dish or serve straight from the slow cooker. For a thicker gravy like consistency, whisk together water and corn starch about 30 minutes before serving. Add it into the crock pot and stir to combine.

Notes

  • *chuck roast is the ideal cut for this recipe and will turn out the most tender. If selecting another cut, stay away from a piece that looks too lean, fat and marbling will help release more juices and keep everything moist! If your meat is lean, add an extra 1/2 to 1 cup broth as desired.
    • You can thicken the juices easily if desired. We have always preferred the juices from the roast and pour it over as we serve. If you want to thicken it up a bit, make a cornstarch slurry by adding about 1-2 tablespoons of corn starch into the juice at the bottom about 20-30 minutes before serving.
    • The meat is ready when it easily falls apart when twisting with a fork. Please do NOT freak out if you come back to your pot roast and find the meat is really tough. This just means it is not done yet. I know we often worry about overcooking meat, but a pot roast needs to cook fully to become tender, melt in your mouth cooked.
    • Searing is an optional step if you would like! You can brown the pot roast on each side prior to tossing into the slow cooker if you prefer. I never do and love the results still.

Nutrition

Calories: 536kcal, Carbohydrates: 29g, Protein: 47g, Fat: 26g, Saturated Fat: 12g, Cholesterol: 156mg, Sodium: 399mg, Potassium: 1466mg, Fiber: 5g, Sugar: 5g, Vitamin A: 10478IU, Vitamin C: 27mg, Calcium: 89mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




21 Comments

  1. Deborah Lacharite says:

    5 stars
    I added a small can of green chilies gave it a great flavor