Slow Cooker Chuck Roast with Tender Vegetables and Gravy

5 from 1 vote

Slow Cooker Chuck Roast with Tender Vegetables and Gravy

Slow Cooker Chuck Roast with Tender Vegetables and Gravy is a hearty slow cooker pot roast recipe made with chuck roast, potatoes, carrots, and savory gravy, offering hands-off cooking, deep slow-simmered flavor, and fork-tender meat. The roast is first seared for flavor, then slow cooked with broth, wine, onions, and herbs until the meat becomes melt-in-your-mouth tender and the vegetables soak up the rich gravy.

Prep Time15

Cook Time8

Course: Main Course

Cuisine: American

Servings:

Calories: 424kcal

Author: Jami Powell

Equipment

Slow cooker
Large skillet
Tongs for searing
Sharp Knife
Cutting board

Ingredients

3 to 4 pounds chuck roast well marbled
10 to 12 small new potatoes Yukon Gold or red work well
4 large carrots peeled and cut into 2-3 inch pieces
1 large onion sliced thick
3 cloves garlic minced
2 cups beef broth or 3 cups if you prefer more gravy
1 cup red wine
1 tablespoon flour for searing
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil for searing
fresh parsley for garnish

Instructions

Pat the chuck roast dry with paper towels. Season generously with salt and pepper, then lightly coat the roast in flour.
In a skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side).
In the same skillet, deglaze with 1 cup of red wine, scraping up any browned bits. Add the tomato paste, beef broth, and Worcestershire sauce, stirring until combined. Pour this mixture into the slow cooker.
Place the seared chuck roast into the slow cooker. Add minced garlic, sliced onion, thyme sprigs, and bay leaf. Cook on low for 8-9 hours or high for 4-5 hours.
After 4 hours on low (or 2 hours on high), add the small potatoes and carrot pieces to the slow cooker. Cover and continue cooking for the remaining time until the roast is tender and the vegetables are cooked through.
Remove the thyme sprigs and bay leaf. Slice or shred the roast and serve with the vegetables, spooning the gravy over the top. Garnish with fresh parsley.

Notes

Cooking Notes

Searing the roast first creates a deeper flavor before slow cooking. Cooking it low and slow allows the connective tissue to break down for tender meat.

Tips for Best Results

Sear the roast well before placing it in the slow cooker.
Use a well-marbled chuck roast for the best texture.
Add vegetables halfway through cooking so they stay tender.
Let the roast rest briefly before slicing or shredding.

How to Know It’s Ready

The meat should pull apart easily with a fork and the vegetables should be tender.

Nutrition