Chuck Roast Recipes

This slow cooker chuck roast recipe is the ultimate comfort food—tender, savory, and perfect for a cozy family dinner.

When I first discovered these Chuck Roast Recipes, I fell in love with how a humble cut of beef transforms into melt-in-your-mouth braised beef. A chuck roast is a budget-friendly cut from the shoulder, full of connective tissue that renders into rich collagen as it cooks low and slow. Whether you’re serving it straight from the slow cooker, roasting it in the oven, or adapting it into a classic pot roast, this recipe stands out for its deep flavors and simple prep. Best of all, it’s a comfort food staple that feels special enough for Sunday supper yet easy enough for a weeknight.

Why You’ll Love This Recipe

* Hands-off cooking: set it and forget it in your slow cooker or Dutch oven
* Fall-apart tender beef that practically shreds itself
* Deep, beefy braised flavor—no fancy ingredients required
* Versatile: serve over mashed potatoes, egg noodles, or in sandwiches
* Budget-friendly: turn an economical cut into restaurant-worthy pot roast
* Make-ahead friendly: flavors improve after a day in the fridge
* Perfect for feeding a crowd or meal-prepping for the week
* Adaptable for Instant Pot, oven braising, or slow cooking

Ingredients

• 3–4 lb boneless chuck roast (about 1.5 kg; grass-fed or organic if possible)
• 2 tsp kosher salt (adjust to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil (or avocado oil)
• 1 large yellow onion, sliced into ½″ rings
• 3 cloves garlic, smashed (fresh is best)
• 3 medium carrots, peeled and cut into 2″ chunks
• 2 stalks celery, chopped
• 2 tbsp tomato paste (adds depth; use fire-roasted for a smoky note)
• 1 cup dry red wine (Cabernet or Merlot work nicely; skip for non-alcoholic by adding extra beef broth)
• 2 cups beef broth (low-sodium or homemade bone broth)
• 2 tbsp Worcestershire sauce (optional, but I love the umami boost)
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 bay leaf

Tip: Let the roast sit at room temperature for 30 minutes to promote even cooking. Trim large fat pockets, but leave a thin layer for flavor.

Directions

1. Pat the chuck roast dry with paper towels, then season all over with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. When it shimmers, sear the roast 4–5 minutes per side until a deep brown crust forms—this caramelization is key.
3. Transfer the roast to your slow cooker (or Dutch oven if you’re oven-braising). In the same skillet, add onion, carrots, and celery; sauté 3–4 minutes until they pick up those fond bits.
4. Stir in garlic and tomato paste, cooking another minute until fragrant. Deglaze the pan with red wine, scraping up browned bits with a wooden spoon. Let the liquid bubble for 2 minutes to cook off alcohol.
5. Pour veggies and wine mixture over the roast. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf—liquid should come halfway up the roast.
6. If using a slow cooker: cover and cook on LOW for 8 hours (or HIGH for 4 hours) until the meat shreds easily. For oven: preheat to 325 °F, cover tightly, and braise for 3–3½ hours.
7. Remove roast to a cutting board; tent with foil and rest 10 minutes. Discard herb sprigs and bay leaf.
8. Skim excess fat from the cooking liquid (use a fat separator cup if you have one). For thicker gravy, whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer until glossy.
9. Slice or shred the beef against the grain. Serve nestled in vegetables and spoon over the rich jus.

Servings & Timing

• Yields: Serves 6–8 (about ½ lb beef per person)
• Prep Time: 20 minutes (plus 30 minutes to bring roast to room temp)
• Cook Time: 8 hours slow cooker OR 3 hours oven braise
• Total Time: ~8 hours 20 minutes slow cooker OR ~3 hours 20 minutes oven

Variations

• Mexican-style: swap tomato paste for salsa verde and add cumin, coriander, and a chopped jalapeño.
• Beer-braised: replace half the broth with a dark stout and add a touch of brown sugar.
• Low-carb twist: skip carrots and serve over cauliflower mash.
• Mushroom medley: toss in 8 oz cremini or baby bella mushrooms in the last hour of cooking.
• Instant Pot: use the Sauté function for searing, then pressure-cook 60 minutes with natural release.
• Herb crust: rub roast with garlic powder, onion powder, and dried herbs before searing for extra oomph.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge. To reheat:
• Slow Cooker: set on LOW for 2 hours with a splash of broth.
• Oven: 300 °F covered for 20–25 minutes.
• Stovetop: gently warm in a skillet with gravy over medium-low heat.

Make-ahead tip: Complete through step 6, cool to room temp, then refrigerate. Finish the sear or braise the next day—flavors deepen beautifully.

Notes

I learned that a good sear really sets the stage—don’t rush it. Let your roast sit in the hot pan until it releases easily. Also, cutting veggies uniformly means they’ll finish cooking at the same time, so you won’t end up with mushy carrots or half-raw celery. And if you’re not a red-wine fan, a rich beef consommé works wonders in a pinch.

FAQs

Q: Can I use a different cut of beef?
A: Yes—beef chuck or even brisket works. Just adjust cook time: brisket may need up to 4 hours on HIGH in a slow cooker.

Q: How do I thicken the gravy?
A: Whisk in a cornstarch or arrowroot slurry (1 tbsp + 1 tbsp water) and simmer until it reaches your desired consistency.

Q: Can I skip the alcohol?
A: Absolutely—substitute extra beef broth or use a splash of balsamic vinegar for acidity.

Q: Is this recipe freezer-friendly?
A: Definitely. Freeze in meal-sized portions and thaw in the fridge before reheating gently.

Q: What sides pair well?
A: Creamy mashed potatoes, buttered egg noodles, or even polenta soak up the juices beautifully.

Q: How do I know it’s done?
A: The roast should shred with just two forks and register at least 195 °F internally.

Q: Can I cook this on the stovetop?
A: Yes—braise in a heavy Dutch oven at a gentle simmer for 3–4 hours, checking liquid levels.

Q: Any tips for low-sodium diets?
A: Use no-salt broth and skip the Worcestershire sauce; add herbs and a squeeze of lemon for brightness.

Conclusion

This chuck roast recipe brings together simple ingredients for a deeply satisfying pot roast, whether you choose your slow cooker, oven, or Instant Pot. Tender beef, rich gravy, and effortless prep make it a weeknight hero or Sunday dinner star. Give it a try, leave a comment below with your favorite twist, and be sure to explore my other Comfort Food Classics—like my Slow Cooker Beef Stew or Garlic-Herb Pork Loin—for more family-friendly meals!