There is a special kind of comfort that fills the house when a pot roast is simmering away. The aroma alone promises something deeply satisfying, a meal that feels like a warm hug. This Slow Cooker Chuck Roast is exactly that. It’s the recipe I turn to on a lazy Sunday, the one that bubbles away gently while we’re out for a walk, ready to welcome us home with its rich, savoury scent. I make this at least once a fortnight during the colder months – it’s become a true family favourite.

What makes this particular slow cooker recipe stand out is the balance of flavours we build from the very beginning. We start by searing the beef to create a gorgeous, flavourful crust, then we build a rich cooking liquid with red wine, beef stock, and aromatic herbs. The chuck roast braises in this liquid for hours, becoming so tender it practically melts under your fork. It’s served with its own luscious gravy, made right in the slow cooker pot, which is packed with the essence of the beef and vegetables.

This meal is ideal for anyone who appreciates a hearty, traditional dinner without spending hours actively cooking in the kitchen. It works beautifully for a Sunday lunch with the family, a cosy dinner for two with plenty of leftovers, or when you simply want to treat yourself to a meal that tastes like it took all day to prepare (when really, the slow cooker did all the hard work!).

Recipe Overview

This recipe transforms a humble cut of chuck roast into a fall-apart tender centrepiece with a deeply savoury, rich gravy. The beef is slowly braised with root vegetables, herbs, and a flavourful beef and red wine stock until it’s succulent and juicy. After testing this recipe five times, I finally landed on the perfect ratio of beef stock to red wine for the richest gravy without it being overpowering.

• Prep Time: 25 minutes
• Cook Time: 8 hours on low / 4 hours on high
• Total Time: 8 hours 25 minutes
• Servings: 6-8 people
• Difficulty: Easy

Why You’ll Love This Slow Cooker Chuck Roast

• Incredibly Tender Beef: The low and slow cooking method breaks down the connective tissue in the chuck roast, resulting in beef that is genuinely fork-tender and incredibly moist.
• Rich, Flavourful Gravy: We make the gravy directly from the cooking liquids, which are infused with beef, vegetable, and herb flavours. It’s silky, rich, and clings beautifully to the meat and potatoes.
• Minimal Active Cooking: Once you’ve done the initial 25 minutes of prep and searing, the slow cooker takes over completely, freeing up your day.
• A Complete Meal: With beef, carrots, and onions all cooked together, you only need to add a side of mashed potatoes or some crusty bread to have a full, satisfying meal. It works wonderfully for a fuss-free Sunday dinner.
• Family Tested: My whole family adores this meal, from the tender beef to the sweet, soft carrots. It always gets compliments. If you’re looking for other meals that the family seems to love, our Garlic Parmesan Chicken Pasta Recipe is another great choice.

Slow Cooker Chuck Roast

⏱️ 20 min prep  •  🍳 510 min cook  •  👥 8 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best results, start with a good quality chuck roast with visible marbling. This fat will render down during cooking, adding immense flavour and moisture. I often use Bisto Best Beef Gravy Granules to give the final gravy a little boost, but any good quality cornflour or gravy thickener will do the job.

• 1.5 kg boneless beef chuck roast, tied if necessary
• 2 tbsp olive oil
• 2 large onions, peeled and quartered
• 4 large carrots, peeled and cut into 5cm chunks
• 3 celery stalks, cut into 5cm chunks
• 6 cloves garlic, peeled and lightly smashed
• 250 ml dry red wine (like a Merlot or Cabernet Sauvignon)
• 750 ml beef stock, preferably low-sodium
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 3 tbsp cornflour mixed with 3 tbsp cold water (for the gravy)
• Fresh parsley, chopped (for garnish)

Sara’s Tip: Don’t be shy when seasoning the beef before searing. A generous coating of salt and pepper creates the foundation of the flavourful crust that makes all the difference to the final dish.

How to Make Slow Cooker Chuck Roast

The process is straightforward. A little bit of prep at the start pays huge dividends in flavour at the end. The searing step is crucial, so please don’t be tempted to skip it!

1. Prepare the Beef: Pat the chuck roast completely dry with paper towels. This is key for getting a good sear. Season it generously all over with salt and freshly ground black pepper.
2. Sear the Roast: Heat the olive oil in a large, heavy-based frying pan or Dutch oven over a medium-high heat. Once the oil is shimmering, carefully place the chuck roast in the pan. Sear for 4-5 minutes on each side, until a deep brown crust has formed. This process, known as the Maillard reaction, creates incredible depth of flavour. Once browned, transfer the roast to the slow cooker pot.
3. Sauté the Aromatics: Reduce the heat to medium. Add the quartered onions to the same pan and cook for 5-7 minutes, stirring occasionally, until they begin to soften and pick up the browned bits from the bottom of the pan. Add the smashed garlic and cook for another minute until fragrant.
4. Deglaze the Pan: Pour the red wine into the pan to deglaze it. Use a wooden spoon to scrape up all those lovely browned bits from the bottom. Let the wine bubble and reduce by about half, which should take 3-4 minutes.
5. Combine in the Slow Cooker: Pour the onion and red wine mixture over the roast in the slow cooker. Add the carrots, celery, beef stock, tomato purée, and Worcestershire sauce. Tuck the rosemary sprigs, thyme sprigs, and bay leaves in amongst the vegetables.
6. Cook Low and Slow: Place the lid on the slow cooker. Cook on LOW for 8-9 hours or on HIGH for 4-5 hours. I find that cooking on low yields the most tender, succulent result. The roast is done when it is easily pierced with a fork and shreds with little effort.
7. Rest the Meat: Carefully transfer the cooked roast and vegetables to a platter and cover loosely with foil to keep warm. Let the meat rest for at least 15 minutes before shredding or slicing. This allows the juices to redistribute, ensuring a moist result.
8. Make the Gravy: Strain the cooking liquid from the slow cooker into a medium saucepan, discarding the herb stems and bay leaves. Bring the liquid to a simmer over a medium heat. In a small bowl, whisk the cornflour and cold water together to create a slurry. Slowly pour the slurry into the simmering liquid, whisking constantly, until the gravy thickens to your desired consistency. Let it simmer for another 2 minutes. Season with salt and pepper to taste.
9. Serve: Shred or slice the beef and serve immediately, drizzled generously with the hot, rich gravy and garnished with fresh parsley.

Tips From My Kitchen

• Don’t Crowd the Pan: When searing the beef, ensure your pan is large enough. If the roast is cramped, it will steam instead of sear, and you’ll miss out on that beautiful brown crust.
• The Secret Step is Resting: I learned that letting the roast rest for a good 10-15 minutes before carving is the secret to keeping it juicy. If you slice it immediately, all the delicious juices will run out onto the cutting board.
• Make-Ahead: You can chop all the vegetables the day before and store them in an airtight container in the fridge. This makes assembly on the day much quicker. The entire dish also reheats beautifully, and some say it’s even better the next day.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The beef and gravy can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating gently on the hob or in the microwave.

Equipment You’ll Need

• Slow cooker (a 5-6 litre/quart model is ideal for this size of roast)
• Large frying pan or Dutch oven
• Sharp knife and cutting board
• Measuring cups and spoons
• Tongs for handling the meat
• Fine-mesh sieve for straining the gravy
• Whisk

Delicious Variations to Try

While this recipe is wonderful as it is, it’s also a great base for customisation. Here are a few ideas we’ve enjoyed:

• Add Mushrooms: For an even deeper, earthier flavour, add 250g of sliced chestnut mushrooms to the pan along with the onions.
• Root Vegetable Swap: Feel free to swap the carrots for parsnips or add some small, waxy new potatoes directly to the slow cooker for the last 3-4 hours of cooking.
• Herbaceous Twist: If you’re not a fan of rosemary or thyme, sage works beautifully with beef. A tablespoon of balsamic vinegar added with the stock can also add a lovely tangy depth. If you enjoy experimenting with flavours, you might also like our Black Pepper Chicken.

What to Serve With Slow Cooker Chuck Roast

This rich and hearty pot roast calls for sides that can soak up all that glorious gravy. Here are my top recommendations:

• Creamy Mashed Potatoes: The absolute classic pairing. The fluffy, buttery mash is the perfect vehicle for the rich gravy.
• Crusty Bread: A fresh, crusty baguette or sourdough loaf is essential for mopping up every last drop of the sauce from your plate.
• Green Vegetables: A side of steamed green beans, tenderstem broccoli, or simple buttered peas adds a fresh, vibrant contrast to the richness of the roast.
• Wine Pairing: A full-bodied red wine like the one you used in the recipe, such as a Cabernet Sauvignon or a Malbec, will complement the dish perfectly.

Frequently Asked Questions

Slow Cooker Chuck Roast

A tender, fall-apart beef chuck roast slow-cooked with root vegetables and a rich red wine gravy. This incredibly flavorful and comforting meal is mostly hands-off and perfect for a family dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs 30 minutes mins

Total Time 8 hours hrs 50 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 645

Ingredients Method Notes

Ingredients

  

• 1.5 kg boneless beef chuck roast tied if necessary
• 2 tbsp olive oil
• 2 large onions peeled and quartered
• 4 large carrots peeled and cut into 5cm chunks
• 3 celery stalks cut into 5cm chunks
• 6 cloves garlic peeled and lightly smashed
• 250 ml dry red wine like a Merlot or Cabernet Sauvignon
• 750 ml beef stock preferably low-sodium
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 3 tbsp cornflour mixed with 3 tbsp cold water for the gravy
• Fresh parsley chopped (for garnish)

Method

 

1. Prepare the Beef: Pat the chuck roast completely dry with paper towels. This is key for getting a good sear. Season it generously all over with salt and freshly ground black pepper.
2. Sear the Roast: Heat the olive oil in a large, heavy-based frying pan or Dutch oven over a medium-high heat. Once the oil is shimmering, carefully place the chuck roast in the pan. Sear for 4-5 minutes on each side, until a deep brown crust has formed. This process, known as the Maillard reaction, creates incredible depth of flavour. Once browned, transfer the roast to the slow cooker pot.
3. Sauté the Aromatics: Reduce the heat to medium. Add the quartered onions to the same pan and cook for 5-7 minutes, stirring occasionally, until they begin to soften and pick up the browned bits from the bottom of the pan. Add the smashed garlic and cook for another minute until fragrant.
4. Deglaze the Pan: Pour the red wine into the pan to deglaze it. Use a wooden spoon to scrape up all those lovely browned bits from the bottom. Let the wine bubble and reduce by about half, which should take 3-4 minutes.
5. Combine in the Slow Cooker: Pour the onion and red wine mixture over the roast in the slow cooker. Add the carrots, celery, beef stock, tomato purée, and Worcestershire sauce. Tuck the rosemary sprigs, thyme sprigs, and bay leaves in amongst the vegetables.
6. Cook Low and Slow: Place the lid on the slow cooker. Cook on LOW for 8-9 hours or on HIGH for 4-5 hours. I find that cooking on low yields the most tender, succulent result. The roast is done when it is easily pierced with a fork and shreds with little effort.
7. Rest the Meat: Carefully transfer the cooked roast and vegetables to a platter and cover loosely with foil to keep warm. Let the meat rest for at least 15 minutes before shredding or slicing. This allows the juices to redistribute, ensuring a moist result.
8. Make the Gravy: Strain the cooking liquid from the slow cooker into a medium saucepan, discarding the herb stems and bay leaves. Bring the liquid to a simmer over a medium heat. In a small bowl, whisk the cornflour and cold water together to create a slurry. Slowly pour the slurry into the simmering liquid, whisking constantly, until the gravy thickens to your desired consistency. Let it simmer for another 2 minutes. Season with salt and pepper to taste.
9. Serve: Shred or slice the beef and serve immediately, drizzled generously with the hot, rich gravy and garnished with fresh parsley.

Notes

Serve with creamy mashed potatoes, egg noodles, or crusty bread to soak up the delicious gravy. Leftovers make excellent sandwiches the next day.

I truly hope you enjoy making this Slow Cooker Chuck Roast. It’s a recipe born from many cosy Sunday afternoons in my kitchen, and it brings me so much joy to share it. It’s a dependable, delicious meal that never fails to impress. If you try it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
– Sara