Do you ever long for a traditional Sunday roast that fills your home with the most wonderful, comforting scents but doesn’t require hours of active work? A meal that feels special enough for a celebration yet is simple enough for any day of the week? If so, you’ve come to the right place. We are delighted to share our tried-and-tested Crockpot Chuck Roast Recipe, designed to produce the most tender, fall-apart beef you could ever wish for. This isn’t just a set of instructions; it’s our promise of a deeply satisfying meal that will have your family eagerly anticipating dinner.

There’s no need to be tied to the oven all day. The slow cooker works its quiet magic, transforming a modest cut of beef into something truly spectacular. By gently simmering the beef with aromatic vegetables and a rich, savoury liquid, we effortlessly break down the tough connective tissues. The result is a texture that is so soft it simply melts in your mouth. This is the epitome of comfort food, guaranteed to warm you right through, especially on a cool British evening. Let’s begin!

Why You’ll Adore This Recipe

• Effortless ‘Set and Forget’ Cooking: After a brief searing to lock in flavour, the slow cooker takes over completely. This makes it the ideal easy beef dinner for those hectic days when you still crave a proper, home-cooked meal.
• Guaranteed Tenderness: The low-and-slow cooking approach ensures a perfectly tender and juicy beef roast, time after time. Say goodbye to dry, chewy meat for good!
• Incredibly Rich and Savoury: By searing the beef first and creating a flavourful base with herbs and a little red wine, we develop a gravy that is absolutely magnificent. It’s a true, full-bodied pot roast.
• A Complete One-Pot Meal: As the meat and vegetables cook together in the Crockpot, you’re left with a well-rounded meal and very little to wash up afterwards. It’s the perfect combination of convenience and taste.
• Great Value for Money: Chuck roast is a more affordable cut of beef that, after a long and gentle cook, becomes wonderfully luxurious. This makes it a fantastic, budget-conscious choice for feeding the family.

Ingredients

For this classic pot roast recipe, we rely on simple, wholesome ingredients that come together to create something truly remarkable. Here’s a list of what you will require:

• 1.2 – 1.5kg beef chuck roast (sometimes called braising steak), boneless
• 2 tablespoons olive oil
• 2 medium onions, largely chopped
• 4 large carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 6-8 cloves of garlic, minced
• 2 tablespoons plain flour
• 2 tablespoons tomato purée
• 120ml dry red wine (like Merlot or Cabernet Sauvignon), optional but highly recommended
• 750ml beef stock, preferably low-sodium
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 4-5 sprigs of fresh thyme
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons cornflour mixed with 2 tablespoons cold water (for the gravy)

How to Make the Perfect Slow Cooker Chuck Roast

Just follow our straightforward steps to achieve a truly memorable meal. The secret to success is all in the preparation, building up layers of flavour before the slow cooking begins.

Step 1: Searing the Beef (The Flavour Secret)

This initial stage is crucial for a richly flavoured roast, so we really encourage you not to miss it! Searing the meat creates a delicious brown crust via the Maillard reaction, which adds a wonderful depth to the finished dish.

1. Pat your chuck roast completely dry using paper towels; this is key to achieving a fantastic sear.
2. Season the beef liberally on all sides with salt and freshly ground black pepper.
3. Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over a medium-high heat.
4. Gently place the beef into the hot pan and sear for 4-5 minutes per side, until a rich, brown crust has formed. Avoid moving it around; allow it to sit and develop that colour.
5. Once seared all over, move the beef into the bowl of your Crockpot.

Step 2: Building the Aromatic Base

Next, we will use that same pan to construct our flavour base. The browned bits left in the pan are pure flavour, and they will form the foundation of an outstanding sauce.

1. Lower the heat to medium, then add the chopped onions, carrots, and celery to the pan. Sauté for 5-7 minutes, stirring now and then, until they start to soften and take on some colour.
2. Toss in the minced garlic and cook for one more minute until it becomes fragrant, taking care that it doesn’t burn.
3. Stir in the tomato purée and let it cook for a minute to enrich its taste.
4. Sprinkle the plain flour over the vegetables, stirring to coat everything evenly. Cook for a minute to remove any raw flour taste.
5. If you’re using red wine, pour it in to deglaze the pan. With a wooden spoon, scrape up all the tasty browned pieces from the bottom. Let the wine bubble away and reduce by roughly half.
6. Slowly pour in the beef stock and Worcestershire sauce, stirring continuously to ensure a smooth, lump-free liquid.
7. Bring the mixture to a gentle simmer, and then remove it from the heat.

Step 3: The Slow Cook

Now it’s time for the Crockpot to perform its magic. This is the stage where the beef is transformed into an exceptionally tender beef roast.

1. Carefully pour the vegetable and stock mixture over the seared beef in your slow cooker.
2. Tuck the bay leaves and fresh thyme sprigs down into the liquid.
3. Secure the lid on the Crockpot and set it to cook on LOW for 8-10 hours or on HIGH for 4-5 hours. For the most tender and flavourful results, we always recommend the LOW setting. Try to resist the temptation to lift the lid during cooking!

Step 4: Making the Rich Gravy

When the beef is perfectly tender and falling apart, the finishing touch is to create a beautiful, glossy gravy from the flavour-packed cooking liquids.

1. Gently lift the beef and vegetables out of the Crockpot and transfer them to a serving dish. Cover with foil to keep everything warm.
2. Remove and discard the bay leaves and used thyme sprigs from the liquid.
3. Strain the liquid through a fine-mesh sieve into a saucepan. You can skim any excess fat from the surface at this point if you like.
4. Bring the liquid to a simmer over a medium heat on your hob.
5. In a separate small bowl, whisk the cornflour and cold water together to form a smooth slurry.
6. Slowly pour the cornflour slurry into the simmering liquid, whisking as you go. Let it simmer and whisk for another 2-3 minutes, until the gravy has thickened to your liking.
7. Have a taste of the gravy and add more salt and pepper if needed. You can pour the finished gravy over the beef and vegetables or serve it in a gravy boat at the table.

Top Tips for the Best Crockpot Chuck Roast

To make sure your Slow cooker chuck roast turns out perfectly on every occasion, we’ve gathered a few of our favourite tips.

• Choose the Right Cut: Chuck roast is our preferred choice due to its excellent marbling (fat) and connective tissue, which melt away during slow cooking to make the meat incredibly moist and tasty. For more information on beef cuts, this guide from BBC Good Food is a brilliant resource.
• Don’t Crowd the Pot: Make sure your Crockpot is large enough to hold everything comfortably, without being more than two-thirds full. This promotes even cooking.
• Low and Slow is the Way to Go: Although cooking on high is an option, the low setting will always produce a more tender and flavourful roast. A little patience goes a long way!
• Add More Veggies: Don’t hesitate to include other root vegetables, such as parsnips or new potatoes. To prevent potatoes from going mushy, add them during the final 2-3 hours on high (or 4-5 hours on low).

If you’re on the lookout for other simple yet impressive meals, our Bruschetta Chicken offers a fantastic lighter choice. For another comforting one-pan dish, you might also love our Garlic Parmesan Chicken Pasta Recipe.

FAQ

Serving Your Masterpiece

This Crockpot chuck roast is certainly a substantial meal in its own right, but it becomes even better with a few classic sides. We adore serving it with a generous helping of creamy mashed potatoes to soak up that gorgeous gravy, alongside some steamed green beans or even a few fluffy Yorkshire puddings. A slice of crusty bread is also a must for mopping up every last delicious drop from the plate.

Your New Favourite Family Dinner

We are certain that this recipe will become your new favourite for a comforting, tasty, and wonderfully simple roast dinner. It’s the kind of meal that draws everyone to the table, fills your home with the most welcoming aromas, and provides a truly satisfying feast with very little effort. The combination of tender beef, soft vegetables, and a rich, deep gravy is a classic for a reason—it’s simply unbeatable.

So, get out your slow cooker and give our amazing Crockpot Chuck Roast Recipe a go. We would be thrilled to hear how you get on! Feel free to leave a comment below or tag us in your pictures on social media. Happy cooking!

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Prep: 25 mins
Cook: 4-10 hours
Serves: 6-8

Ingredients

• 1.2 – 1.5kg beef chuck roast, boneless
• 2 tablespoons olive oil
• 2 medium onions, largely chopped
• 4 large carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 6-8 cloves of garlic, minced
• 2 tablespoons plain flour
• 2 tablespoons tomato purée
• 120ml dry red wine (optional)
• 750ml beef stock
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 4-5 sprigs of fresh thyme
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons cornflour mixed with 2 tablespoons cold water (for gravy)

Instructions

1. Pat beef dry, season with salt and pepper, and sear in a hot, oiled pan until browned on all sides. Transfer beef to the slow cooker.
2. In the same pan, sauté onions, carrots, and celery until soft. Stir in garlic, tomato purée, and then flour, cooking each for a minute.
3. Deglaze the pan with red wine, scraping up any browned bits. Slowly whisk in the beef stock and Worcestershire sauce and bring to a simmer.
4. Pour the sauce mixture over the beef in the slow cooker. Add bay leaves and thyme. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.
5. Remove beef and vegetables. Strain the liquid into a saucepan, bring to a simmer, and thicken with a cornflour-water slurry to make the gravy. Season to taste before serving.