When it comes to easy, hearty meals, nothing beats a Slow Cooker Chuck Roast. This dish is pure comfort food—fall-apart tender beef, rich, savory gravy, and perfectly cooked veggies all made with minimal effort. Just toss everything in the crock pot, let it simmer all day, and come home to a house filled with mouthwatering aromas.

This one-pot meal is perfect for busy families, meal prepping, or special Sunday dinners. Plus, it’s kid-friendly and can be served in so many ways—over mashed potatoes, rice, or with crusty bread to soak up that delicious sauce!

🛒 What You’ll Need

For the Roast:

3-4 lb chuck roast
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tbsp Worcestershire sauce
2 cups beef broth
1 tbsp tomato paste
1 tbsp soy sauce (optional, for extra depth)

For the Vegetables:

3 large carrots, cut into chunks (or 2 cups baby carrots)
1 ½ lbs baby potatoes (Yukon gold or red potatoes)
1 small onion, sliced
3 cloves garlic, minced

For the Gravy:

2 tbsp cornstarch
¼ cup water

👩‍🍳 Pro Tips for the Best Slow Cooker Roast

Sear the Meat First – Browning the roast in a pan before slow cooking locks in flavor and creates a rich, caramelized crust.
Layer the Veggies on the Bottom – This prevents them from overcooking and keeps the beef juicy as it sits on top.
Low and Slow is Best – Cooking on low for 8-10 hours gives the most tender, fall-apart roast.
Don’t Skip the Worcestershire Sauce – It adds depth and enhances the umami flavor of the beef.
Thicken the Gravy at the End – Mixing cornstarch with water and adding it at the end creates the perfect rich gravy.

🔄 Substitutions & Variations

No Chuck Roast? Use brisket or bottom round roast instead.
Want a Deeper Flavor? Add a splash of red wine to the broth.
Prefer a Low-Carb Version? Skip the potatoes and add mushrooms or celery instead.
Extra Herbs? Add fresh rosemary or thyme for an aromatic touch.

⏳ Make-Ahead Tips

Prep everything the night before – Cut the veggies, season the roast, and store them in the fridge so you can quickly dump everything in the crock pot in the morning.
Freeze for Later – Assemble the raw ingredients in a freezer-safe bag (except the potatoes), freeze, then thaw overnight before slow cooking.

🍲 How to Make Slow Cooker Chuck Roast

1️⃣ Sear the Roast (Optional, but Recommended!)

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chuck roast with salt, pepper, garlic powder, onion powder, and smoked paprika. Sear on each side for 3-4 minutes until browned.

2️⃣ Add Ingredients to the Slow Cooker

Place the carrots, baby potatoes, sliced onions, and minced garlic in the bottom of the slow cooker. Set the seared roast on top.

3️⃣ Pour in the Broth & Seasonings

In a small bowl, whisk together beef broth, Worcestershire sauce, soy sauce, and tomato paste. Pour over the roast and veggies.

4️⃣ Slow Cook to Perfection

Cover and cook on LOW for 8-10 hours (or HIGH for 4-5 hours) until the beef is fork-tender and easily shreds apart.

5️⃣ Make the Gravy

Remove 1 cup of the cooking liquid from the slow cooker. In a small bowl, mix 2 tbsp cornstarch with ¼ cup water, then stir into the liquid. Pour back into the slow cooker and let it thicken for 10 minutes.

6️⃣ Shred the Beef & Serve

Use two forks to shred the beef into large chunks. Serve with vegetables and drizzle with gravy.

🥡 Leftovers & Storage Tips

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze shredded roast and gravy in a freezer-safe bag for up to 3 months.
Reheat: Warm in a skillet over low heat with a splash of broth to keep it moist.

🍽️ Time to Enjoy!

This Slow Cooker Chuck Roast is the ultimate comfort meal—tender, flavorful, and incredibly easy to make! Whether you’re serving it for a Sunday dinner or meal-prepping for the week, this dish is a guaranteed family favorite.

Tried this recipe? Let me know in the comments how it turned out or if you added any fun twists! Happy cooking! 🥩🍽️✨