If you haven't mastered the art of how to cook chuck roast in a slow cooker, this post is for you! We use this low and slow method for all of our favorite chuck roast recipes, including tacos, barbecue beef sandwiches, shredded beef burritos, and more. It truly is the BEST technique to get tender, juicy meat with minimal effort, simple ingredients, and endless flavor combinations.
In this post we'll share our step by step method to follow no matter what recipe you choose, along with our top tips for success and answers to your burning questions.
Skip to:
- Beef roast recipes we love
- Helpful tools to get started
- Step by step instructions for making slow cooker chuck roast
- What recipe should I use with this method?
- How long to cook chuck roast in Crock Pot?
- Is it better to slow cook on high or low heat?
- How to make a roast ahead
- FAQ
- Top tips for success
- Comments
Whether you are short on time, wishing you could skip cooking tonight, or simply want to serve a wonderful dinner, a juicy roast in the Crock Pot is your answer! This method is easier than a dutch oven, more tender than a pressure cooker, and it makes the house smell good all day long.
The best part of this cooking technique is you can use it to make a variety of different kinds of beef recipes, like your favorite Sunday roast, barbecue beef sandwiches, shredded beef tacos, and much more.
Beef roast recipes we love
Do you want to try this cooking method tonight? Try any of these:
- Easy Pot Roast Dinner (our most popular recipe for good reason!)
- Chipotle Shredded Beef Recipe
- Beef Chuck Roast Tacos Recipe
- Italian Beef Sandwich Recipe
Helpful tools to get started
The beauty of making Crock Pot dinners is that they rarely require much equipment. Here are the items that we most frequently use in our own kitchens when making a beef chuck roast.
- 6 quart Crock Pot - This is the standard size we use almost exclusively, but you can also use a larger one.
- Rubber tipped tongs - These are such a lifesaver if you want to keep the finish on your pot pretty!
- 12 inch cast iron skillet - You can also use a non-stick or stainless steel skillet to sear the meat.
- Measuring spoons and cups - Or you can measure with your heart 🙂
Step by step instructions for making slow cooker chuck roast
You can really boil down practically any recipe for a Crock Pot chuck roast to four main steps: Season, sear, pour, and shred. I have detailed each step below.
Step 1: Trim and season the meat
The marbled fat throughout a chuck roast is the secret sauce, because as it cooks down it coats the meat and keeps it extra juicy. If it has any large chunks of fat, trim it down a little; otherwise leave it all there.
The secret to big flavor is seasoning liberally! Cooking in the Crock Pot inevitably means a lot of moisture, and moisture can water down the flavor. So don't be shy with your spices!
I like to coat my meat generously in olive oil or avocado oil, then sprinkle a healthy layer of spices on both sides.
Step 2: Sear the meat
We always get asked "Should I sear chuck roast before slow cooking?" The short answer is, no, you don't have to. The better answer is, you really should! It adds a depth of flavor that is absolutely worth the extra 5 minutes.
Start by getting a large 12 inch skillet really hot over high heat (I love to use cast iron skillets for this because they create a great golden crust). Wait until it's really hot, then add the meat for 2-3 minutes on each side.
Step 3: Pour on the liquids
Once the seared meat is in the slow cooker, the next step is to add liquid so that the meat braises. You can get bonus flavor by pouring the liquid into the hot skillet first, scraping up the brown bits, then pouring it all over the meat in the Crock Pot.
I almost exclusively use beef broth for this step so that I maintain a rich flavor. Using plain water will, well, water it down, while chicken broth doesn't usually add the beefy flavor I am going for.
Step 4: Cook the roast
Now it's time to walk away and let the magic happen! Make sure the lid is sealed to the top to trap the moisture inside. Then cook the roast on high or low depending on the time you have (see the section below for notes on cooking time and heat level).
An optional extra step at this point is to add a cornstarch slurry during the last hour of cooking in order to thicken up the sauce and turn it into a loose, simple gravy. I do this for the recipes that are served as a pot roast, but I skip it if I plan on using the meat for tacos, burritos, bowls, etc.
Step 5: Shred the chuck roast
When you leave a beef roast in the Crock Pot long enough, all of the tough fibers eventually wear down. What does that leave you with? Fall-apart tender, juicy meat that shreds super easily.
Once the cooking time is up, I use two forks to see if the meat is "fork tender." If it pulls apart easily, it's done. Remove it onto a cutting board, discard any large chunks of fat, then shred the meat into bite-sized chunks or shreds.
Finally, I typically stain the cooking liquids to get rid of any of the chunky bits, then I stir the shredded meat back into the liquids. This adds tons of flavor and keeps the meat moist when serving.
What recipe should I use with this method?
You can use practically any recipe you have for shredded beef with this method! If the recipe calls for a lot of sauce ingredients (like canned tomatoes, salsas, potatoes, carrots, etc), just add them on top of the rump roast right after you've poured in the liquid (i.e. after step 3).
When I am looking for an ultra simple meal, I use this exact method and season the meat with this 2 Ingredient Pot Roast Seasoning. To make it a complete meal I usually choose a couple of Pot Roast Side Dishes to serve with it.
It is also great for all kinds of shredded meat that can be used in sandwiches, tacos, burritos, bowls, flatbreads, wraps and more!
How long to cook chuck roast in Crock Pot?
The standard rule of thumb I use is to cook a 3-4 pound chuck roast on low for approximately 8-9 hours or on high for 4-5 hours. If your roast is smaller, I would start checking it 2 hours sooner and continue cooking until it's tender.
If the meat doesn't feel tender when you check it, just give it extra time. I promise it will get tender!
Is it better to slow cook on high or low heat?
It is better to slow cook your meat on low because it cooks more evenly, allows the flavors more time to meld, and further breaks down the connective tissue in the meat, which will help it be extra tender.
That being said, you can use high heat and still have good results. When cooking on high heat, I like to flip my meat halfway though the cooking time so that the higher temperature doesn't dry out the top of the meat.
How to make a roast ahead
One wonderful feature of modern slow cookers is the "stay warm" button. Take advantage of this when you need to make dinner and hold it for awhile.
I have had best results when I shred my meat when it finishes cooking, then stir it back into the liquids and let it keep on "stay warm" for 1-2 hours max. I don't suggest leaving it for more than 1-2 hours, as it really starts to dry out and even overcook (at least in my Crock Pot).
FAQ
In our experience, a 3-4 lb roast will comfortably serve about 6 adults with a generous dinner portion. A 2-3 lb roast will be enough to serve a family of 4.
When it comes to slow cooking, I always choose a boneless chuck roast. They cook faster than a bone-in roast, they don't scratch the non-stick surface of the pot, and they are faster to shred at the end. All wins!
Top tips for success
Here is a quick summary of the top suggestions I share in this post.
- Look for a well-marbled roast with fat throughout for the juiciest results.
- Don't skip the sear - I promise it's totally worth it!
- Season your roast liberally so the slow cooking doesn't water down the flavor.
- Cook it on low heat, not high, for the most tender, evenly cooked meat.
We hope you found this guide helpful! If you have further questions that we did not answer, please don't hesitate to leave a comment below so that we can continue to make this guide as comprehensive as possible. Happy cooking!
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