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My number one comfort food and a crowd-pleaser are my Crock Pot Chuck Roast with Potatoes and Carrots! This easy crockpot roast beef cooks with potatoes and carrots in a beef broth and red wine gravy for a simple but flavorful dinner.
It requires minimal prep work, and it's tender enough to shred with a fork! Talk about an easy dinner waiting for the family when they get home!
Jump to:
- Slow Cooker Roast Beef
- Crock Pot Chuck Roast Ingredients
- How to Cook Melt in Your Mouth Roast Beef in Slow Cooker
- Slow Cooker Roast Beef with Potatoes and Carrots Tips
- How Long to Cook Roast Beef in Crock Pot
- Roast Beef Crock Pot Recipes FAQs
- How to Thicken Roast Beef Gravy
- Best Roast Beef Recipes
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Slow Cooker Roast Beef
What could be better than slow cooker beef recipes? Set everything up at the start of your day, and by dinnertime, you have a beautiful meal with no extra work. I love it when one meal transitions into two. You can even double the recipe and have delicious meals all week long.
I guarantee you're going to love feeding your family this slow cooker pot roast with red wine gravy. It's fork-tender and the leftovers are perfect for making Hot Roast Beef Sandwiches.
This is the easiest and most delicious slow cooker roast recipe ever! I will never make it any other way.
James on Pinterest
Crock Pot Chuck Roast Ingredients
- chuck roast
- salt and pepper to taste
- butter
- vegetable oil
- yellow onion diced
- garlic powder
- tomato paste
- red wine
- carrots
- celery
- potatoes
- thyme
- rosemary
- bay leaves
- beef broth
- cornstarch
- Fresh parsley for garnish
How to Cook Melt in Your Mouth Roast Beef in Slow Cooker
- Generously season a roast on all sides with salt and pepper.
- In a large pan over medium-high heat, melt butter and vegetable oil.
- Once the butter is melted add the roast and sear golden brown on all sides.
- Transfer to the large slow cooker, and keep the pan hot.
- Dice onion and add to the pan along with garlic powder.
- Cook, stirring, until golden, then add tomato paste and cook 1 minute.
- Transfer to the slow cooker, and keep the pan hot.
- Add red wine to the pan.
- Scrape up any brown bits from the bottom and stir them into the wine.
- Cook for 2-3 minutes until the sauce reduces by half. Pour into the cooker with roast and onions.
- Chop carrots, celery stalks, and potatoes. Add dried thyme, dried rosemary, and bay leaves to the slow cooker. Then, pour in the beef stock.
- Cover and cook on low for 8-10 hours until beef and vegetables are tender.
- During the last hour of cooking, add cornstarch to a small bowl and mix with the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
- Taste the broth, then season with salt and pepper as necessary.
- Remove the chuck roast when done and shred it with two forks. Discard bay leaves and sprinkle the roast with fresh parsley (if using). Serve warm, and enjoy!
Slow Cooker Roast Beef with Potatoes and Carrots Tips
- For firmer potatoes, add them halfway through the cooking time instead of at the start.
- Do not use russet potatoes.
- Sear the roast first, brown the onions, and deglaze the pan with red wine before adding ingredients to the crockpot. This adds so much flavor!
How Long to Cook Roast Beef in Crock Pot
We cook our crockpot roast for 9 hours over low heat. You can cook yours anywhere from 8-10 hours until it's fork-tender to your liking.
Roast Beef Crock Pot Recipes FAQs
The best beef for pot roast is chuck roast, rump roast, and beef eye round roast We use chuck roast for our recipe.
I recommend searing your roast before placing it in the crockpot to give it more flavor. Don't skip this step, it makes the dish so much tastier! Give it a quick sear on all sides in a pan until it's browned, then transfer it to the pot.
Celery, potatoes, onions, and carrots cook right in the pot with our slow cooker beef and gravy. You can use red or Yukon gold potatoes.
How to Thicken Roast Beef Gravy
I use a mixture of cornstarch and broth from the crockpot to thicken the gravy inside the pot and find it thickens the beef gravy perfectly. If you want it a bit thicker, use a little more cornstarch.
Best Roast Beef Recipes
- Beef Birria used to make amazing Birria Tacos
- Smoked Chuck Roast
- Dutch Oven Pot Roast
- Chuck Roast
- Mississippi Pot Roast
Try more of our roast beef recipes!
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📋 Recipe
Crock Pot Chuck Roast
Equipment
Ingredients
- 3 lb. chuck roast or eye of round, or rump roast
- salt and pepper to taste
- 2 Tbsp. unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion diced
- 1 Tbsp. garlic powder
- 2 Tbsp. tomato paste
- 1 cup dry red wine
- 4 carrots peeled and cut into 1-inch chunks
- 2 stalks celery sliced into ½-inch pieces
- 1 lb. Yukon potatoes or red potatoes, 1-2 pounds, cut into 1-inch pieces or halved/quartered if small
- 1 Tbsp. dried thyme
- ½ Tbsp. dried rosemary
- 2 bay leaves
- 3 cups beef broth
- 2 Tbsp. cornstarch
- Fresh parsley for garnish
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
Cooking the roast beef with potatoes and carrots
- Generously season a 3 lb. chuck roast on all sides with salt and pepper. In a large pan over medium-high heat, melt 2 Tbsp. unsalted butter and add 1 Tbsp. vegetable oil. Once the butter is melted add the roast and sear golden-brown on all sides. Transfer to large slow cooker, keep the pan hot.
- Dice 1 large yellow onion and add to the pan along with 1 Tbsp. garlic powder. Cook, stirring, until golden, then add 2 Tbsp. tomato paste and cook 1 minute. Transfer to the slow cooker, keep the pan hot.
- Add 1 cup dry red wine to the pan. Scrape up any brown bits from the bottom and stir them into the wine. Cook for 2-3 minutes until sauce reduces by half. Pour into the cooker with roast and onions.
- Chop 4 carrots, 2 celery stalks, and 1-2 pounds Yukon gold or red potatoes. Add with 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker. Then, pour in 3 cups beef stock.
- Cover and cook on low for 8-10 hours until beef and vegetables are tender.During the last hour of cooking, add 2 Tbsp. cornstarch to a small bowl and mix with ¼ cup of the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
- Taste the broth, then season with salt and pepper as necessary. Remove the chuck roast when done and shred with two forks. Discard bay leaves and sprinkle the roast with fresh parsley (if using). Serve warm, and enjoy!
Notes
- For firmer potatoes, add them halfway through the cook time instead of at the start.
- Do not use russet potatoes.
Nutrition
Photography by Tara Margetson.
Kymmie says
Do you think I could use flour instead of cornstarch to thicken? Or what would you use for a substitute? My son has a corn intolerance.
Em Beitel says
Hi Kymmie! Absolutely, you can use flour instead of cornstarch and it will work out just fine.
Kelly says
Oh, so delicious! Thank you for this recipe - I will definitely make it again.
Em Beitel says
Thank you so much, Kelly! We're so glad you enjoyed it!
Dottie says
Can I use a can of beef broth and a can of French onion soup.instead of red wine.
Em Beitel says
Hi Dottie! I'm thinking that may amount to more than the 1 cup called for with the red wine, so I would be mindful of that, but you can definitely use beef broth, and French onion soup I've seen done before for roasts - it sounds fun and tasty. I would just be mindful of how salty the soup is and taste test before adding any more salt.
Jacqueline says
I just made this recipe today and I have to say my apartment smells so good I wish I could bottle the smell…I followed the recipe exactly and it is perfection. I used rose wine because it’s what I had on hand. By having the meat at room temperature before searing made searing the meat so much easier and I noticed by deglazing the pan with wine made the pan clean up a breeze because you already had the wine clean up the burnt bits on the bottom of the pan. Brilliant…I will keep this recipe in my top 10 recipes…this is the best pot roast (in a crockpot) I’ve ever made. Thank you so much. Oh btw I have COPD and the smoke from searing meat makes it near impossible for me however by letting the meat get to room temperature I believe (and vegetable oil) it’s why there was very little smoke with the searing of the meat. I’m so grateful
Em Beitel says
Jacqueline, that is amazing to hear and we are so glad you enjoyed the recipe! I'm glad you went ahead and made it with the rose wine (I'm seeing your previous question about the wine now) - it should work with any you have on hand, so that's perfect. Thank you so much for leaving such a lovely comment!