Beef Chuck Roast (Slow Cooker or Oven)

An overhead image beef chuck roast recipe with potatoes and carrots on a plate.

5 from 6 votes

Beef Chuck Roast (Slow Cooker or Oven)

Beef Chuck Roast is cooked low and slow with potatoes, carrots, celery, garlic, and a savory Worcestershire broth until fork-tender. Make it in the slow cooker or oven, then use the braising liquid to make an optional gravy.

Prep Time20

Cook Time8

Total Time8 20

Course: dinner, Main Course

Cuisine: American

Servings:

Author: Bailey Rhatigan

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 for deeper flavor: Pat the roast dry, then brown it well on all sides before braising. The browned crust adds flavor to both the beef and the cooking liquid.
Cut the vegetables large: Keep the carrots and celery in larger pieces so they hold up during the long cook. Baby Yukon potatoes can go in whole.
Start with 3 cups of broth: The liquid should come partway up the sides of the roast without completely covering it. Add more broth if needed.
Cook until fork-tender: Chuck roast is done when it pulls apart easily with very little resistance. If it still feels firm, keep it covered and cook longer.
Cooking time can vary: A larger or thicker roast may need more time. Start checking near the early end of the recommended cook-time range rather than relying on the clock alone.
For smoother gravy: Skim off excess fat from the cooking liquid before thickening it with the cornstarch slurry.

Nutrition