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An overhead image beef chuck roast recipe with potatoes and carrots on a plate.
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5 from 3 votes

Beef Chuck Roast

This one-pot Beef Chuck Roast recipe features fall-apart tender meat braised with carrots and savory gravy, perfect for the slow cooker or instant pot.
Prep Time20 minutes
Total Time4 hours
Course: Main Course
Cuisine: American
Servings: 6
Author: Bailey

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

Serving: 1 cup of roast | Calories: 485kcal | Carbohydrates: 14g | Protein: 46g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1115mg | Potassium: 1138mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1994IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 6mg