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roast beef in the slow cooker with carrots and potatoes
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4.35 from 29 votes

Crock Pot Chuck Roast

My number one comfort food: Slow Cooker Roast Beef with Potatoes and Carrots! This easy crock pot beef roast cooks with potatoes and carrots in a beef broth and red wine gravy for a simple but flavorful dinner.
Prep Time15 minutes
Cook Time9 hours
Total Time9 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: chuck roast crock pot, chuck roast in crock pot, crock pot chuck roast, how to cook melt in the mouth roast beef in the slow cooker
Servings: 8
Calories: 457kcal

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

  • 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.
    3 lb. chuck roast, salt and pepper, 2 Tbsp. unsalted butter, 1 tablespoon 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.
    1 large yellow onion, 1 Tbsp. garlic powder, 2 Tbsp. tomato paste
  • 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.
    1 cup dry red wine
  • 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.
    4 carrots, 2 stalks celery, 1 lb. Yukon potatoes, 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, 2 bay leaves, 3 cups beef broth
  • 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.
    2 Tbsp. cornstarch
  • 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!
    Fresh parsley for garnish

Video

Notes

  • For firmer potatoes, add them halfway through the cook time instead of at the start.
  • Do not use russet potatoes.

Nutrition

Serving: 1serving | Calories: 457kcal | Carbohydrates: 19g | Protein: 36g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 125mg | Sodium: 539mg | Potassium: 1048mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5330IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 5mg