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Chuck Roast Recipe (Pot Roast)

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.

pot roast with carrots and potatoes on a platter

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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.

raw seasoned pot roast on a plate

What Type of Vegetables to Add

Carrots and potatoes are classic additions. You can also add:

  • Mushrooms
  • Broccoli
  • Thyme
  • Rosemary
  • Bay Leaves
seasoned pot roast in a slow cooker
seasoned pot roast in a slow cooker with carrots and potatoes

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.

pot roast with carrots and potatoes on a platter

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.

pot roast with carrots and potatoes on a platter and gravy

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

pot roast with carrots and potatoes on a platter
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Chuck Roast Recipe (Pot Roast)

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.
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 4 servings
Calories 653kcal
Author Brandi Crawford

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.

Notes

You may need additional spices depending on the size of the roast you use. The rule of thumb is to season all areas of the meat without leaving blank spaces.
Worcestershire sauce is used for its slightly sweet and tangy notes to complement the rich flavors of the meat. Feel free to omit it if you wish.
Searing the roast before adding it to the slow cooker is not strictly necessary, but it will significantly enhance the flavor and texture. 
Keep in mind boneless roasts will cook faster than bone-in. Bones can act as insulators, slowing down the transfer of heat to the center of the meat. Without bones, the heat can penetrate more evenly throughout the entire roast, aiding in faster cooking.
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.

Nutrition

Serving: 8oz | Calories: 653kcal | Carbohydrates: 37g | Protein: 67g | Fat: 28g
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