3 min read

Slow Cooker Chuck Roast

Prep Time: 15 minutes  |  Cook Time: 8–10 hours on LOW  |  Servings: 6–8

Chuck roast is the most forgiving cut of beef for home cooking. Cut from the shoulder, it's loaded with intramuscular marbling and connective tissue that breaks down over hours of low, slow heat — turning into silky, pull-apart beef that makes its own rich braising liquid. Our PCBC chuck roasts are cut from cattle we raise and process in-house, which means the quality is consistent and the flavor is exactly what you want in a Sunday pot roast.

Ingredients

  • 2.5–3 lb PCBC chuck roast
  • 1 tbsp avocado oil or beef tallow
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 3 medium carrots, cut into 2-inch chunks
  • 3 medium Yukon Gold potatoes, quartered
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • Kosher salt and black pepper

Instructions

  1. Sear the roast (highly recommended). Season the chuck roast generously on all sides with salt and pepper. Heat oil in a large skillet over high heat until smoking. Sear the roast 2–3 minutes per side until a deep brown crust forms on every surface. This step is optional but adds a layer of flavor the slow cooker alone can't produce.
  2. Layer the slow cooker. Add onion, garlic, carrots, and potatoes to the bottom of the slow cooker.
  3. Make the braising liquid. Whisk together beef broth, Worcestershire, tomato paste, thyme, rosemary, and garlic powder. Pour over the vegetables.
  4. Add the roast. Place the seared chuck roast on top of the vegetables. The roast should be nestled in the vegetables, not floating in liquid — it will create its own additional moisture as it cooks.
  5. Cook. Cover and cook on LOW for 8–10 hours, or HIGH for 4–5 hours. The roast is done when it falls apart when you press it with a fork.
  6. Shred and finish. Remove the roast and shred it with two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir into the braising juices. Taste and adjust seasoning with salt and pepper.
  7. Serve. Serve the beef and vegetables with the cooking juices spooned over everything. Mashed potatoes, egg noodles, or crusty bread alongside make it a full meal.

Tips

  • Don't skip the sear. Unseared pot roast is perfectly good. Seared pot roast is a completely different experience. If you have 10 minutes in the morning, do it.
  • LOW is better than HIGH. Eight hours on LOW allows the collagen to fully convert to gelatin, which is what makes the braising liquid silky and the beef moist. HIGH cooking can work but sometimes produces slightly tougher, drier beef.
  • Chuck roast is the right cut for this. Do not substitute a lean roast like eye of round — it will become dry and stringy. The fat and connective tissue in chuck is exactly what you need.
  • Make it a gravy. Strain the braising liquid into a small saucepan. Whisk in 2 tbsp cornstarch mixed with 2 tbsp cold water. Simmer until thickened for a proper gravy.
  • Shop our Roasts collection for chuck roast and other slow-cooker-ready beef cuts, all processed at our USDA-inspected Springtown, TX facility.