Crock Pot Chuck Roast (SO tender and easy!)
This is THE Slow Cooker Pot Roast that has been our go-to comfort meal for more than 15 years and 100+ dinners! Our simple season, sear, pour and go method uses just 6 ingredients and 15 minutes of hands-on time to make what one reader says is “the easiest and most delicious roast I have EVER made in my almost 44 years of life.” It makes a truly tender roast that really does melt in your mouth (if you don’t believe me because you’ve never been able to accomplish that texture yourself, we wrote this post for you)!
Servings: 6
Calories: 425kcal
Equipment
Ingredients
- 1-2 tablespoons olive oil
- 3-4 lb chuck roast trimmed if needed
- 2 tablespoons Montreal steak seasoning
- 1 tablespoon dried thyme
- 1 cup beef broth
- ⅓ cup water
- 1 tablespoon cornstarch
Optional Vegetables
- 2 lbs potatoes red, yukon, or russet
- 1 lb carrots optional
- 1 yellow onion optional
- 1 tablespoon Montreal steak seasoning optional
- 1½ teaspoon dried thyme optional
Instructions
- Coat each side of the roast with oil. Combine steak seasoning and thyme in a small bowl. Liberally season both sides of the roast.1-2 tablespoons olive oil, 3-4 lb chuck roast, 2 tablespoons Montreal steak seasoning, 1 tablespoon dried thyme
- Heat a large cast iron skillet over high heat (*see note). Once the skillet is hot, sear each side of the roast for 2-3 minutes. Place roast in slow cooker.
- Pour beef broth into skillet. Allow broth to simmer for one minute. Scrape the bits up off the bottom of the skillet. Pour all liquid from skillet into the slow cooker.1 cup beef broth
- *OPTIONAL: If using vegetables wash, peel, and cut them into large pieces (about 3 inch chunks). Add them to a large bowl, then drizzle with a little bit of oil. Sprinkle on seasonings and mix until evenly distributed. Top the roast with the vegetables.2 lbs potatoes, 1 lb carrots, 1 yellow onion, 1 tablespoon Montreal steak seasoning, 1½ teaspoon dried thyme
- Cook on low for approximately 7-8 hours or high for 3.5-4 hours. I prefer low whenever possible.
- Around hour 7-8 (or 3.5-4 if your slow cooker is on high) begin checking for tenderness with a fork by pulling apart gently. Once the roast just begins to fall apart around the edges, dissolve the cornstarch in the water and pour into the liquid left in the slow cooker. Stir well to combine. Cover and allow to cook for 1 more hour, or until the roast is super tender and the juices have thickened.⅓ cup water, 1 tablespoon cornstarch
- After an hour, the gravy should be thick enough to coat the back of a spoon. If it isn't leave the slow cooker on high with the lid off while you prepare the meat in the next step. That will allow extra water to evaporate, thickening the juices.
- Before serving, carefully remove meat from slow cooker and place onto a cutting board. Gently separate the meat from the fatty sections. Discard the fat. Place the large chunks of meat back into the thickened juices in the slow cooker and serve.
Notes
*Skillet note:
It is essential to monitor the heat of your skillet to avoid burning the meat or seasonings. Our goal is a deep brown crust, not a black one! High heat works well on most stoves, but if your pan is smoking excessively or anything starts to burn, turn the heat down. But don’t turn it too low or you won’t get the beautiful sear you’re going for.
This recipe works best in a well-seasoned cast iron skillet because it can handle high heat very well. I have also had success in non-stick skillets. If using a stainless steel skillet, ensure that you are well practiced in mastering the temperature because stainless steel is very particular. Please adjust the temperature and time based on the skillet you use and your stove.
- TLDR: What You Really Need to Know
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We cover all of these tips in depth throughout this post. But if you just don’t have time (or interest) in reading the whole thing, this is what you really need to know.
- Secret #1: Ensure that you buy a chuck roast that is well marbled with fat all throughout. The fat cooks downs and keeps the meat really moist, which is a game changer in terms of final texture.
- Secret #2: Don’t skip the sear. It is essential to flavor. Watch the heat on your burner carefully so that it doesn’t burn.
- Secret #3: Although you can use high heat on your slow cooker, low heat will always produce a fall-apart roast. Low heat breaks down the fibers gently, whereas higher heat yields less tender results.
- Secret #4: Time is the most important. Tender roasts simply are roasts where the meat fibers have truly broken down enough to be soft. If you have had roasts that aren't tender in the past, they likely just needed to cook longer. I find that 9 hours is my preferred sweet spot, but 8-10 is a great range. If you test it at 8 hours and it isn't as tender as you like, just let it keep cooking for 1-2 hours.
Nutrition
Calories: 425kcal | Carbohydrates: 3g | Protein: 44g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 334mg | Potassium: 784mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 6mg
