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This Beef Chuck Roast is cooked low and slow until the meat is fall apart tender and flavorful from the broth and spices. It’s an easy one-pot dish that you can slowly braise to perfection in a slow cooker or oven. Serve the roast over veggies, with mashed potatoes, or drizzled with extra gravy for the ultimate comfort food!
Why Make Beef Chuck Roast
My beef chuck roast recipe is slow-braised in a rich, flavorful broth until the meat is incredibly tender and melts in your mouth. It’s a breeze to make and deserves a spot in your weekly dinner rotation, along with my slow cooker beef and noodles and shredded beef tacos.
- Rich and savory. The beef is perfectly braised in a savory broth with carrots and potatoes, creates a cozy, home-cooked meal everyone will love.
- Easy beef recipe. Although it takes several hours to cook, it’s an easy recipe to prepare. You can roast in the slow cooker overnight and you’ll wake up to a delicious, flavorful roast beef ready to enjoy.
- Feeds a crowd. Chuck roast is an inexpensive cuts of beef that makes a lot of servings, perfect for feedings guests.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chuck roast. Use 3-4 pounds of boneless chuck roast. You can also use a different cut of beef like rump roast or round roast.
- Veggies. I used carrots, potatoes, garlic, and celery for a hearty and flavorful broth.
- Beef broth. Use beef broth or make your own beef stock for a rich flavor.
- Seasonings. I used black pepper, garlic powder, paprika, cumin, cinnamon, and chili powder to season the beef.
- Worcestershire sauce. Adds a savory, umami flavor.
- Rosemary. Add a sprig of fresh rosemary for an aromatic note. You can also use thyme or oregano.
- Gravy. It’s optional but you can serve this recipe with gravy. You can make it from scratch using my recipe with beef broth, corn starch, water, and apple cider vinegar.
Steps To Make Beef Chuck Roast Recipe
Step One. In a large, oiled skillet (or 5 qt Dutch oven if baking the roast). Brown the beef roast on each side for about 4 minutes on each side. This will keep all the juices inside and help with the cooking process.
For the Slow Cooker:
Step Two. Add the browned roast and then add the broth ingredients and the leftover seasonings all around the roast. Place the cooker on high and cook the chuck roast for 7-8 hours or until the roast is tender and shreds easily.
If the roast isn’t tender after this time, please let it cook for another 30 minutes to 1 hour. Roasts can vary based on slow cooker temperature, brand, and density of the roast.
For the Oven:
Step Two. Add the browned roast and then add the broth ingredients and the leftover seasonings all around the roast. Place the oven on 350º covered for 3-4 hours.
If the roast isn’t tender after this time, please let it cook for another 30minutes to 1 hour. Roasts can vary based on slow cooker temperature, brand, and density of the roast.
Gravy:
Step Three. In a medium saucepan, use 2 cups of the liquid from the cooked roast. This the cornstarch and water together to make a slurry, add it to the beef liquid and simmer the gravy on medium/low for about 5-10 minutes or until it thickens up a bit. Feel free to add a pinch of salt or extra Worcestershire sauce if needed.
Serve the roast and veggies over mashed potatoes or grits, or on its own, drizzle extra gravy over it for flavor. Enjoy!
Recipe Tips
- Sear the beef on all sides until a deep brown crust forms. This helps to lock in the juices and add a rich flavor to the roast.
- Cut the carrots and celery in a bigger size to avoid overcooking. Use baby potatoes to skip the peeling and chopping step.
- The cook time depends on the size of your roast. For the best results, check the if the beef is tender at 5-6 hour and adjust the time to let it cook longer. You can also add more broth if needed.
How to Store Pot Chuck Roast
Store leftover beef pot roast in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months. If reheating from frozen. thaw overnight first. Then reheat it in the oven at 300F until completely warmed through. Add a splash of broth or gravy if needed.
Recipe FAQs
While it’s not required, I highly recommend searing it. Searing the meat before slow cooking creates a flavorful crust.
If your chuck roast is tough, you may not have cooked it long enough. Continue cooking it at a low temperature until it becomes tender, all cuts and sizes of roast will vary. Make sure there’s enough broth and avoid cooking it at a temperature that’s too high.
Other Beef Recipes To Try
If you loved this slow cooker pot roast recipe, you’ll love my other favorite beef dishes:
Beef Chuck Roast
Equipment
- 1 slow cooker
Ingredients
- 3 pounds boneless chuck roast
- 1 tsp oil
Seasonings:
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ teaspoon cumin
- ¼ tsp cinnamon, *optional for a little enhanced flavor
- 1 tsp chili powder
Broth:
- 1 onion chopped
- ½ lb baby yukon potatoes
- ½ cup carrots, sliced
- ½ cup celery, chopped
- 1 Tbsp fresh rosemary
- 2 Tbsp Worcestershire sauce
- 4 cloves garlic, crushed
- 3-4 cups beef broth or stock
Gravy (optional):
- 2 cups broth from above after beef is cooked
- 1 ½ Tbsp cornstarch
- 1 ½ Tbsp water
- ½ Tbsp apple cider vinegar
Instructions
- Mix the seasonings together. Rub the beef on all sides with one half of the mixed seasonings. The other half will be used in the “broth”
- In a large, oiled skillet (or 5 qt dutch oven if baking the roast). Brown the beef roast on all sides for about 4 minutes on each side. This will keep all the juices inside and help with the cooking process.
For the slow cooker (my preferred way to cook this recipe):
- Add the browned roast and then add the broth ingredients and the leftover seasonings all around the roast. Place the cooker on high and cook for 7-8 hours or until the roast is tender and shreds easily.
- Slow Cooker: If the roast isn’t tender after this time, please let it cook for another 30-1 hour. Roasts can vary based on slow cooker temps/brands and density of the roast.
For the oven:
- Add the browned roast and then add the broth ingredients and the leftover seasonings all around the roast. Place the oven on 350º covered for 3-4 hours.
- Oven: If the roast isn’t tender after this time, please let it cook for another 30-1 hour. Roasts can vary based on slow cooker temps/brands and density of the roast.
Gravy:
- In a medium saucepan, use 2 cups of the liquid from the cooked roast. This the cornstarch and water together to make a slurry, add it to the beef liquid and simmer the gravy on medium/low for about 5-10 minutes or until it thickens up a bit. Feel free to add a pinch of salt or extra Worcestershire sauce if needed.
- Serve the roast and veggies over mashed potatoes, grits or on its own, drizzle extra gravy over it for flavor. Enjoy.
Notes
- Sear the beef on all sides until a deep brown crust forms. This helps to lock in the juices and add a rich flavor to the roast.
- Cut the carrots and celery in a bigger size to avoid overcooking. Use baby potatoes to skip the peeling and chopping step.
- The cook time depends on the size of your roast. For the best results, check the if the beef is tender at 5-6 hour and adjust the time to let it cook longer. You can also add more broth if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You guys will love this!
This was delicious! I made it on Tuesday (it’s snowing here) I did the slow cooker method and I also added in the “optional” cinnamon I was a little nervous, but i just loved the seasoning blend. It was delightful and just had a great deep flavor. I will be making this again in the coming months.
Hi Janet,
Thrilled to hear this! We got snow too here in Colorado! Where are you located? Thanks for the feedback.
Made this on a whim tonight because I could start it early and not fuss over it since I knew I would be busy all day. Chose the oven method and cooked for 4 1/2 hours on 350 with 4 cups beef broth in my Dutch oven. It was amazing!!! Don’t skip serving it over mashed potatoes 😁 it was perfection!!
Hi Sherry! Thrilled to hear you enjoyed this recipe, we just made it this week too 😘