Crockpot chuck roast is the best Sunday dinner of tender, juicy, mouthwatering beef! Make our pot roast recipe in a slow cooker or a Dutch oven – it only takes 5 minutes to prep this family favorite meal!!
Cooking dinner in the crockpot allows you to get a start on dinner without being at home. It’s a wonderful timesaver on the busiest days of your week.
Crockpot Chuck Roast
Pot roast is a favorite for Sunday dinners because it only requires 5 minutes of prep – you’re free to spend the day any way you’d like. When you get home, you’ll have the most tender, mouthwatering juicy beef roast waiting for you!!
If you want to try a few more recipes for cooking chuck roast, you can try these.
Tips for the Best Slow Cooker Pot Roast
This chuck roast slow cooker recipe is one of my favorites. It comes out perfectly every time I make it. But, here are a few helpful tips to ensure you get the best results.
- To allow enough room for a large cut of beef, use a 6-quart (or larger) slow cooker. When I make this Crockpot chuck roast recipe, I use a 6-quart oval slow cooker.
- Although it does require a few extra minutes and an extra pot to wash, searing the meat seals in the juices.
That being said, you do not have to brown the meat first.
If you are short on time or don’t want the extra mess, just place the raw beef right into the slow cooker.
- You can cook onions, potatoes, and carrots with the beef if you would like to. We didn’t include them in this chuck roast crock pot recipe because we want to keep it low carb and keto-friendly.
- You will know the meat is ready to eat when it becomes fork-tender and is easy to pull apart. If your pot roast is tough, it needs to cook a while longer.
- Be sure to allow the roast to rest for at least 15 minutes before you slice it. This allows the juices to redistribute into the meat. If you slice it too soon, all of the juices will run out. As a result, your roast may be too dry.
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Crock Pot Chuck Roast FAQ
What size slow cooker should I use?
To allow enough room for a large cut of beef, use a 6-quart (or larger) slow cooker. When I make the beef pot roast Crockpot recipe, I use a 6-quart oval slow cooker.
Which is better? Beef pot roast crock pot or Dutch oven style?
There aren’t many meals with an aroma as wonderful as a Dutch oven pot roast as it’s cooking.
Because the meat has to cook for a long time (7 hours!), it is definitely a labor of love.
Also, in addition to the long cook time, making a Dutch oven pot roast on the stovetop requires some extra clean up.
As a result, it’s a meal that most of us don’t enjoy making too often.
But the magic of a slow cooker will change all of that!
A pot roast Crockpot recipe is much easier to prep, and it requires less time to cook, too.
Crockpot pot roast only takes 5 to 10 minutes to prep, and just over 4 hours to cook.
To save even more time, you can use a slow cooker liner. As a result, cleaning up after the meal will be a snap!
What cut of beef is best for pot roast?
Because of the low and slow cook time, the best cuts of beef to use in this Crockpot chuck roast recipe are those with a good percentage of fat.
Form an image in your mind for a minute, of a steer or heifer walking through a field.
As they walk, they use the muscles in their front and hindquarters to help them balance their body. They use their shoulder muscles to hold themselves up.
As a result, the meat around those muscles has a lot of fibrous tissue and fat (marbling).
The fibers in those cuts of beef require a long time to break down, making those cuts perfect to use in a recipe for pot roast!
We use boneless chuck roast for this recipe. The chuck cuts come from the shoulder of the animal, and they are available both bone-in as well as boneless.
Do you have to brown a roast before putting it in the crockpot?
Although it does require a few extra minutes and an extra pot to wash, searing the meat seals in the juices.
That being said, you do not have to brown the meat first. If you are short on time or don’t want the extra mess, just place the raw beef right into the slow cooker.
Can you cook vegetables with pot roast?
You can cook onions, potatoes, and carrots with the beef if you would like to. We didn’t include them in this chuck roast crock pot recipe because we want to keep it low carb and keto-friendly.
Why is my pot roast tough?
You will know the meat is ready to eat when it becomes fork-tender and is easy to pull apart. If your pot roast is tough, it needs to cook a while longer.
Be sure to allow the roast to rest for at least 15 minutes before you slice it. This allows the juices to redistribute into the meat.
If you slice it too soon, all of the juices will run out. As a result, your roast may be too dry.
How do you make gravy?
Some people prefer to serve pot roast with au jus, which is just the cooking juices that are strained to remove any meat or fat solids.
If you want to make gravy from the juices, it is incredibly easy. Again, to keep the chuck pot roast recipe keto, do not use flour to make the gravy. Instead, you’ll need to use a low carb thickener known as xanthan gum.
To make pan gravy:
If desired, use a strainer to separate any solids from the cooking juices.
Sprinkle the xanthan gum over the hot au jus and stir to combine.
Continue stirring for a couple of minutes, until a rich, thick gravy forms.
What should I serve with pot roast?
Some favorite side dishes to serve with my Crockpot chuck roast are:
- Mashed potatoes
- Mac and cheese
- Dinner rolls – For a real treat, make these Copycat Texas Roadhouse Rolls!
With love from our simple kitchen to yours.
Crockpot Chuck Roast + Video
- 3 pounds boneless chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon black ground pepper
- 2 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cups beef stock
- 2 dried bay leaves
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon xanthan gum, optional
- chopped flat-leaf Italian parsley, for garnish, optional
- Rinse the roast in cold water and pat dry with paper towels. Remove any hard fat. Season both sides of the roast with the salt and pepper.
- Warm a Dutch oven or large heavy-bottomed pot over medium-high heat.
- Add olive oil to the pot and sear both sides of the roast, about 3-5 minutes per side. Add bay leaves to your slow cooker. I like to use a 6-quart oval for this recipe.
- Remove the roast from the pot and place it on top of your bay leaves in your slow cooker. Pour the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder into the pot. Bring to a boil. Stir occasionally, using a wooden spatula to scrape the browned bits from the bottom of the pot.
- Once the liquid comes to a boil, pour into the slow cooker over the roast. Cover. Cook on high for 3 to 4 hours (until the roast is pull-apart tender) or 6-8 hours on low. When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
- Remove the bay leaves. Use 2 forks to break the roast into chunks. Remove any large pieces of fat.
- If you prefer to serve your roast in an au jus, it is ready to serve as is. To turn the au jus into a gravy, sprinkle the xanthan gum over the roast and stir to combine. Garnish with parsley if desired. Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2020, updated and republished August 2020
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