This Chuck Roast is a classic recipe that brings together wholesome ingredients like tender beef, carrots, and potatoes for a soul-satisfying meal. This dish cooks low and slow and will easily elevate your weeknight meals or Sunday dinners.
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The Best Type of Roast to Use
One of the most popular and commonly recommended cuts for pot roast is the chuck roast. A chuck roast is a cut of beef that comes from the shoulder area of the cow. Chuck roast is known for its beautiful marbling and tenderness.
You can also use these roasts: round, shoulder, bottom, or rump.
What Type of Vegetables to Add
Carrots and potatoes are classic additions. You can also add:
- Mushrooms
- Broccoli
- Thyme
- Rosemary
- Bay Leaves
Cook Time/How Long to Cook
If using a slow cooker, cook on Low for about 7-8 hours or on High for about 4-5 hours. Larger roasts may need to be cooked for about 8-10 hours on Low or on High for about 5-7 hours.
Baked pot roasts will need to bake for about 4 hours.
How to Tell When It’s Done
Use a fork to gently pierce the meat. If it easily pulls apart or shreds with little resistance, it’s likely done. Look for visual signs like the meat shrinking away from the bone (if bone-in) or the edges of the roast becoming visibly tender and starting to fall apart.
Homemade Gravy
I love to use the method from my Turkey Gravy With Drippings recipe. You can use the flavorful liquid from the cooked roast along with a few additional ingredients like butter, flour, and broth. Adding gravy is my favorite part of enjoying this dish.
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
To reheat, you can use the microwave, stovetop, or oven (at 250 degrees until warm). Add a bit of moisture (broth or water) to prevent the meat from drying out during reheating.
Freezer Tips
Store in airtight containers or freezer bags for up to 2-3 months. Thaw frozen leftovers in the refrigerator before reheating.
Pair With These Recipes
Crispy Fried Green Beans
Corn Fritters
Baked Sweet Potato Rounds
Southern Cornbread
Chuck Roast Recipe (Pot Roast)
Ingredients
- 2-4 pounds chuck roast or round, bottom, shoulder, or rump Mine was 2 1/2 pounds.
- 1 teaspoon brown sweetener or sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 teaspoon olive oil
- 1/2 cup diced or sliced onions I used white onions.
- 2-3 garlic cloves Minced
- 1 cup beef broth Any broth or water will work.
- 1 teaspoon Worcestershire sauce See notes.
- 1 pound baby potatoes Whole.
- 1 pound carrots Shaved and sliced into 3-4 inch pieces.
Instructions
- Season all sides of the roast with the spices.
- Place a skillet or Dutch oven on medium-high heat on the stove and add the olive oil. Add the roast to the pan and sear both sides of the roast. Let it sear without moving it for a few minutes until a golden-brown crust forms. Use tongs to turn the roast and sear all sides evenly.
Oven Instructions (Use a Dutch oven or large oven-safe pot)
- Preheat oven to 300 degrees.
- Add the onions, garlic, broth, and Worcestershire sauce to the pot with the roast.
- Top with the carrots and potatoes. Ensure the vegetables are placed over the roast instead of in the broth. This will ensure they don't overcook and become mushy.
- Allow the pot to come to a gentle boil. Cover the pot and place it in the preheated oven.
- Bake for 4 hours or however long it takes for the beef to become fork tender. Taste and add additional spices as necessary.
Slow Cooker Crockpot Instructions
- Add the onions, garlic, broth, and Worcestershire sauce to the bottom of the slow cooker (Mine is 7 quart).
- Next, add the seasoned and seared roast.
- Top with the carrots and potatoes. Ensure the vegetables are placed over the roast instead of in the broth. This will ensure they don't overcook and become mushy.
- Place the lid on the pot and slow cook.For small roasts (less than 3 pounds): Cook on Low for about 7-8 hours or on High for about 4-5 hours.For a 3-4 pound roast: Cook on Low for about 8-10 hours or on High for about 5-7 hours.Roasts any larger may require additional time. The goal is to cook the meat until it’s fork-tender and easily pulls apart. Throughout the cooking process, avoid opening the slow cooker too often because this will slow down the cooking time and release heat, potentially increasing the overall cooking time.
- Once cooked, remove the lid and allow the meat to cool and rest before serving.
- The veggies won’t have a ton of flavor once you remove them from the Crockpot. I like to add salt and pepper once they are cooked.