The Ultimate Guide: How to Cook Chuck Roast in a Slow Cooker

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.

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 🙂

These are some other neat tools I have been wanting to try, although they are not required for success.

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.

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).

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