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Chuck Roast in Crock Pot

This chuck roast recipe marries tradition with convenience, offering a fall-apart tender dish slow-cooked with spices and rich sauce for the perfect family meal.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Home Cooking
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lb chuck or blade roast Look for a well-marbled piece for the best results.
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 cup dry red wine Or beef broth if you prefer a non-alcoholic version.
  • 1 cup beef broth
  • 1 large onion Thinly sliced.
  • 4 cloves garlic Minced.
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1.5 cups baby carrots Or 3 large carrots, chopped.
  • 1 lb potatoes Cut into chunks.
  • Additional salt and pepper To taste.
  • 2 tbsp cornstarch For thickening the gravy.
  • 2 tbsp water For thickening the gravy.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper and place it in the pan. Sear for about 4-5 minutes on each side until browned.
  2. Remove the roast and add dry red wine to the skillet. Scrape up the browned bits and simmer for 2-3 minutes.
  3. In your crock pot, layer onions, garlic, and the seared roast. Pour the deglazed wine over the top, followed by beef broth, Worcestershire sauce, thyme, rosemary, baby carrots, and potato chunks. Cover and set on low for 8-10 hours.
  4. Once finished, remove the roast and let it rest for 10-15 minutes. Strain the remaining liquid into a pan.
  5. Mix cornstarch and water until smooth, bring liquid to a boil, and whisk in cornstarch mixture. Simmer until thickened.

Notes

Let the meat sit at room temperature for 30 minutes before cooking for better searing. Leftovers can be refrigerated for up to 4 days or frozen for 3 months. Marinating overnight can enhance flavors.