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This Slow Cooker Chuck Roast turns a simple cut of beef into fall-apart tender comfort food — with almost no effort. When you want a dinner that’s deeply comforting and completely hands-off, my Slow Cooker Chuck Roast is the recipe to rely on! I designed this with simple ingredients and cooked low and slow until it’s irresistible and fork-tender.
This is the kind of classic comfort food Crock Pot Pot Roast Recipe that delivers every time, and is tested to work in real kitchens. This Easy Chuck Roast turns a tough cut of beef into a rich, flavorful meal perfect for busy days, cozy weekends, or anytime you want dependable, homemade comfort.
Try my Roasted Potatoes and Sauerkraut as a perfect cozy side dish for this recipe!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Slow Cooker Chuck Roast
Season and sear the Chuck Roast, layer it over simple vegetables in the Slow Cooker, and let it cook low and slow until it turns irresistibly tender and full of cozy, savory flavor.
Crock Pot Pot Roast Recipe Ingredients
To make this recipe, we will need the following ingredients:
- 3–5 pound chuck roast is the star of the dish, a well-marbled cut that becomes incredibly tender and flavorful when cooked low and slow.
- 2–3 tablespoons olive oil help sear the roast (if you choose to) and add richness, building a deeper flavor base before slow cooking.
- 2–3 carrots, peeled and chopped into circles, add natural sweetness and body to the cooking liquid as they soften.
- 1 onion, diced, brings savory depth and subtle sweetness, forming the aromatic backbone of the sauce.
- 2–3 ribs of celery, diced, adds a mild, earthy flavor that balances the richness of the beef and rounds out the aromatics.
- 4–6 cloves garlic, whole or diced, infuse the roast with warm, savory flavor that mellows and sweetens as it cooks.
- 1–2 tablespoons paprika or paprika paste provide color, gentle warmth, and smoky depth, giving the roast its rich, savory character.
- 12 oz stock, beer, wine, or water creates the braising liquid, keeping the roast moist while adding layered flavor depending on what you choose.
- Bay leaves (optional) add subtle herbal notes that deepen the overall flavor during the long cook.
- Salt and pepper, to taste, enhance all the ingredients and bring the flavors into balance.
Steps to Make This Pot Roast In the Crock Pot
Once you’ve gathered your ingredients, we will use thefollowing process:
Season Chuck Roast
Season roast with salt and pepper, let come to room temperature.
Brown Chuck Roast
Add olive oil to large heavy pan and heat chuck roast on high on all sides until browned – about 3 minutes per side.
Add Vegetables
While chuck roast is browning, add vegetables to slow cooker.
Add Roast
When roast is browned on all sides, add to slow cooker over vegetables.
Add Stock and Herbs
Top with paprika, herbs, and stock or beer.
Cook
Cook on high for 3-4 hours or 5-6 hours on low.
Rest & Shred
When roast is easily shreddable by fork, remove from slow cooker and let cool 10-15 minutes. Add to bowl of slow cooker with the paddle attatchment and slowly shred; or use two forks to shred by hand.
Toss in Sauce
Add meat back to slow cooker, toss in sauce and vegetables.
Enjoy!
Serve with potatoes, rice, or cabbage and noodles.
Tips and Tricks for Perfect Slow Cooker Chuck Roast
Choose chuck roast: Chuck has enough marbling to stay juicy and become fall-apart tender after long cooking.
Sear for deeper flavor: Browning the roast in olive oil before slow cooking adds richness and depth to the final dish.
Layer vegetables on the bottom: Carrots, onions, and celery act as a natural rack and flavor the cooking liquid.
Don’t drown the roast: Slow cookers trap moisture — 12 oz of liquid is plenty.
Cook low if possible: Low heat for 8–10 hours gives the best texture and most tender results.
Leave it alone: Avoid lifting the lid during cooking; heat loss can slow down tenderizing.
Season at the end: Broth, wine, or beer can vary in salt, so adjust seasoning just before serving.
Rest before shredding: Let the roast sit for 10–15 minutes so juices redistribute before slicing or pulling apart.
Flavor Variations
If you’d like to kick up or adjust the flavor of this dish, try some of these ideas:
Wine-Braised: Use red wine for the cooking liquid and add fresh thyme or rosemary.
Smoky Paprika: Use smoked paprika and add a splash of Worcestershire sauce.
Beer-Braised: Use a dark beer for a deeper, richer flavor.
Classic Pot Roast: Add potatoes and finish with a cornstarch slurry for gravy.
Mexican Pot Roast: use our Mexican Pot Roast ingredients, using this slow cooker method.
Slow Cooker Pot Roast FAQs
No, but searing adds deeper flavor. If you’re short on time, you can skip it and still get good results.
Cook on LOW for 6-8 hours or HIGH for 4–6 hours, until the beef easily pulls apart.
It’s done when a fork slides in easily and the meat shreds without resistance.
Yes. Add them to the bottom with the carrots so they cook evenly and soak up flavor.
Yes. Chuck roast reheats very well and often tastes even better the next day.
Store in an airtight container in the refrigerator for up to 4 days.
Yes. Freeze shredded beef with some cooking liquid for up to 3 months.
What to Serve with Slow Cooker Chuck Roast
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Slow Cooker Chuck Roast
Ingredients
- 3 –5 lb chuck roast
- 2 –3 tablespoons olive oil
- 2 –3 carrots, peeled and sliced into circles
- 1 onion, diced
- 2 –3 ribs celery, diced
- 4 –6 cloves garlic, whole or diced
- 1 –2 tablespoons paprika or paprika paste
- 12 oz stock, beer, wine, or water
- 1 –2 bay leaves, optional
- Salt and pepper, to taste
Instructions
- Season the 3–5 lb chuck roast generously on all sides with salt and pepper.
- Heat 2–3 tablespoons olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 2–3 minutes per side. (Optional but recommended for flavor.)
- Place the 2–3 sliced carrots, 1 diced onion, and 2–3 diced celery ribs in the bottom of the slow cooker.
- Add 4–6 cloves garlic over the vegetables.
- Place the seared chuck roast on top of the vegetables.
- Sprinkle 1–2 tablespoons paprika or paprika paste evenly over the roast.
- Pour 12 oz stock, beer, wine, or water into the slow cooker, around the roast (not directly on top).
- Add 1–2 bay leaves, if using.
- Cover and cook on LOW for 6-8 hours or HIGH for 4–6 hours, until the beef is fork-tender and easily pulls apart.
- Remove the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper, if needed.
- Slice or shred the roast and serve with the vegetables and cooking juices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
