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There is nothing more comforting than a big pot roast with hearty vegetables. This is the easiest, 5 minute prep Crock Pot Chuck Roast recipe. Slow cooked and the meat literally falls apart and melts in your mouth and requires minimal effort!
Table of Contents
- Why You Will Love This Crock Pot Chuck Roast Recipe
- What Makes this Recipe So Simple?
- Ingredient Notes
- Ways To Vary This Recipe:
- Step By Step Instructions
- Recipe Tips
- Storage Instructions
- Other Crock Pot Recipes and Favorite Dinners
- Crockpot Chuck Roast with Vegetables Recipe
- Storage Instructions
- Shop this Post
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 crock pot roast recipe 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 or these Slow Cooker Shredded Beef Tacos. If you are looking for more easy beef recipes! Some Slow Cooker Short Rib Ragú, Ground Beef Stuffed Shells, or this Slow Cooker Shredded Beef Chili 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 simple slow cooker 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.
What Makes this Recipe So Simple?
- 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!
- No need to sear the meat. While a lot of slow cooker recipes say to sear 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. (If you would like to though, by all means, do it!) Same with my other favorite, this Crock Pot Mississippi Pot Roast–sear if you want!
- 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!
Ingredient Notes
See full list of ingredients below in the recipe card below with measurements.
- chuck roast: I always have the best luck with a chuck roast. It is the best cut of meat for slow cooking and when heated low and slow, the meat becomes so tender and juicy! Choose a cut with nice marbling and make sure it’s not too lean so that you have a super tender roast.
- 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 yukon gold 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.
- 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.
- seasoning: keeping this super simple as a nice base recipe, but you can add more, adjust or add what you love to really make it your favorite. Salt, pepper and thyme is all that you need, however, the more I make this dinner recipe, the more I add in other seasoning like a couple teaspoons of Italian seasoning is currently my favorite. 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. If you don’t have fresh garlic, garlic powder can work in a pinch!
- 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.
Ways To Vary This Recipe:
- vary the seasoning: use other fresh or dried herbs to really vary the flavor. Fresh thyme, rosemary, oregano, and more to add an extra pop.
- add other vegetables: feel free to sauté some mushrooms and add them in the last hour or two, or add fresh mushrooms halfway through. Add some chopped celery for a subtle crunch.
- add in balsamic vinegar or another layer of flavor with red wine. The balsamic vinegar adds a zing to this recipe that I LOVE.
Step By Step Instructions
Step 1: Toss 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.
Step 2: Place the beef chuck roast on top of the veggies.
Step 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.
Step 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 8-10 hours, it just means it is not done yet!
Step 3: 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!
Other Crock Pot Recipes and Favorite Dinners
- Simple Beef Pasta Skillet
- Slow Cooker Carnitas
- Crock Pot Shredded Beef
- Easy Baked Pasta
- Slow Cooker Chicken Burrito Bowls
- Parmesan Crusted Steak Sheet Pan Dinner
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Crockpot Chuck Roast with Vegetables
Ingredients
- 3-4 lb chuck roast, not recommended to use another cut
- 4-5 garlic cloves, minced
- 1 ½ lb petite potatoes
- 1 lb baby carrots
- 1 yellow onion, sliced
- 1 c beef broth
- 2-3 tsp Italian seasoning, (recently changed from 1½ tsp thyme)*
- ½ tsp pepper
- ¾-1 tsp sea salt (more or less to taste)
- 2 Tbsp corn starch (optional)
- 2 Tbsp water (optional)
- flavor enhancers: 1 T Worcestershire, 1/3 cup red wine, or 2 T balsamic vinegar, we like to pick one of these each time
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 Italian seasoning (Add your preferred flavor enhancer at this time: wine, balsamic or Worcestershire sauce)
- Turn the slow cooker to low heat and cook for about 8-10 hours or until meat falls apart easily and the carrots and potatoes are soft. ( I do not recommend cooking on high) **cook time can still vary or take longer sometimes, cook until it falls apart! You can wait to add the carrots and potatoes until about 2 hours in if you want them a bit firmer.
- 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. To thicken the juices , whisk together water and corn starch and slowly pour in the crock pot and stir to combine about 30 minutes before serving.
Notes
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! *I began making this using 2-3 teaspoons of Italian seasoning over the last year or so and after several other people said the original recipe lacked flavor, I updated it to the Italian seasoning as I have found this to be much more flavorful overall and my family prefers it over just the thyme.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks delish! 😋 Does the size of the crock pot matter?
Hi! As long as you have a big enough crock pot, you should be good to go. I use a 6 quart slow cooker.
Hii I’m super excited to try this recipe! This’ll be my first time using my slow cooker! 🙂 I was wondering if it’s okay to add mushrooms? Sliced up ones? And if yes, should I add those later on or do you think it’ll be okay to add at the beginning with the rest? Not sure if they’ll get all mushy since they’re smaller!
Hi! Sorry for the delay! You are totally ok to add mushrooms. I think to play it safe, adding them halfway through may be the best option. Let me know how it goes!
Love this recipe. Like you, I used baby carrots and petite potatoes (gold is my choice). But for onions, I got frozen pearl onions (the kind people use in cocktails sometimes). I put about a handful of those in the pot roast, maybe a bit more. I use them for flavoring, though. No one in my family is going to actually eat the onions. If your people do, I have no idea if pearl onions would be a good choice for you. They are great for flavoring foods, because you don’t have to peel and cut them. Plus, you keep them in the freezer so they are ready when you want them. (There are also some that come in a jar. You probably can’t freeze those.)
Love this! Thanks so much for sharing!
Looks delish! 😋 Does the size of the crock pot matter? Mine is a 5 qt
I use a 6 quart and seem to have plenty of room so as long as it fits, I think you are fine!
I made this for the very first time just before Thanksgiving and it turned out great. Making it again for a church potluck tomorrow. I’ve got this recipe bookmarked until I’ve made it enough times that I can do it from memory. Thank you for this great post!
This was the perfect roast! I used a frozen one: 4 hours on low then 4 hours on high and it was super moist and delicious, my whole family loved it!
Hi! So excited to make this, but I’m planning to omit the potatoes as I’m making mashed potatoes on the stove top.. does that affect cook time at all?
Hi! That should not change the cook time—it’s the beef that really needs the longest so you should be just fine! Enjoy!
Hi! Trying your recipe for the first time. Just finished turning it on and looking forward to dinner tonight!! Not sure if you are aware, step 2 and step 3 both have instructions for turning on the crockpot. Just wanted to let you know in case it is a typo. Thanks for providing this simple recipe!
Thank you! I have no idea how that happened but appreciate the heads up–fixed!
It took me 2 hours to prep.
1. I had long whole carrots so had to wash, peel, chop them. Next time I’ll know better.
2. I added celery. I love celery in potroast. So . . had to wash and string and chop celery.
3. The onion had me crying. I rinsed it under cool water and went back to it.
4. Half the small potatoes were green! I just got them for Thanksgiving but didn’t use them so was happy to put them in my roast. Green? I cut the green off some; the rest I tossed.
So . . . prep time was a long time.
I love the way you write. It gives ordinary cooks courage. What could go wrong? She says we can toss in this, toss in that if we like. No measuring. Very nice. I just put it in and am resting. Will tell you how it turned out in about 6 to 8 hrs. Thanks!
I have a question. If I don’t have beef broth can I use beef bouillon?
Yes! I have a reader that uses that and says it works great!
This did not work well for me. The meat never got tender enough and/or fell apart easily. Not sure if it was the Wal-Mart meat or what happened. My chuck roast was nearly three pounds and I cooked on low for nine hours. Also, it was very bland and needed lots more salt. Overall sad. Any suggestions as to what went wrong? I have never put vegetables first, so I’m leaning towards that.
Hi! Sorry to hear this! There are several things that still could be an issue. One is that it still could have needed more time. While 8-9 hours is the suggestion, some pieces of meat can take longer. If the cut had very little marbling or was extra lean, that can cause it to be a bit tougher as well. As far as being bland, everyone certainly has their own salt preference so adjust as needed. I also highly recommend adding some Italian seasoning as well next time!