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Slow cooker pot roast with chunks of beef, potatoes, carrots, and onions in a rich brown cooking liquid.

Slow Cooker Chuck Roast

Felice Kaufman
Fork-tender chuck roast with potatoes, carrots, and rich gravy. Cook it the day before serving, then chill overnight to easily remove excess fat.
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Prep Time 20 minutes
Cook Time 8 hours 35 minutes
Chill Time 6 hours
Total Time 14 hours 55 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 550.3 kcal

Equipment

  • Slow cooker
  • Large skillet or Dutch oven
  • Tongs or large spoon
  • Saucepan
  • Measuring Spoons
  • Measuring cup
  • Food thermometer

Ingredients
  

  • 2½ to 3 lb boneless chuck roast
  • 2 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 to 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 4 to 5 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 6 carrots, cut into chunks
  • 2 celery stalks, cut into pieces
  • 1 lb baby Yukon Gold potatoes or baby red potatoes, fingerlings, or peeled and quartered russet potatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1½ cups beef stock
  • ½ cup water
  • 1 tablespoon Worcestershire sauce

For the gravy

  • about 2½ cups cooking liquid, strained and defatted
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions
 

  • Season the chuck roast all over with kosher salt and black pepper. Heat the olive oil in a large skillet over medium heat and brown the roast on all sides. Transfer it to the slow cooker.
  • Add the sliced onions to the skillet and cook for about 5 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute. Pour in ½ cup of beef stock and scrape up the browned bits from the bottom of the skillet. Pour over the meat in the slow cooker.
  • Add the carrots, celery, potatoes, bay leaves, and thyme to the slow cooker. Pour in the remaining beef stock, water, and Worcestershire sauce. Cover and cook on LOW for 6 to 8 hours, until the beef pulls apart easily with a fork.
  • Lift the roast and vegetables out of the slow cooker and discard the bay leaves. Strain the cooking liquid through a fine-mesh strainer.
  • Transfer the roast, vegetables, and cooking liquid together to a large, shallow container. Refrigerate within 2 hours of cooking and chill overnight so the fat hardens on top.
  • The next day, lift off and discard the hardened fat from the top of the cooking liquid. While the roast is cold, use a knife to trim away any pockets of fat from the meat. Remove any butcher’s twine, then cut the meat into one- or two-inch chunks.
  • Pour the defatted cooking liquid, including any liquid drained from the meat and vegetables, into a saucepan. Simmer for 5 to 10 minutes to concentrate the flavor. Add enough beef stock or water to make 2½ cups. Stir 1 tablespoon cornstarch into 2 tablespoons cold water until smooth. Whisk the slurry into the simmering liquid and cook for 1 to 2 minutes, until the gravy thickens.
  • Place the roast and vegetables in a large skillet or Dutch oven with a little gravy. Cover and heat over medium-low heat for about 15 to 20 minutes, or until the meat reaches 165°F. Spoon more gravy over the top and serve.

Notes

Storage and Reheating: Refrigerate the roast, vegetables, and gravy in airtight containers for 3-4 days after cooking. Reheat in a covered skillet or Dutch oven with a little gravy or beef broth until the meat reaches 165°F.
Freeze the beef and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating. Potatoes may soften after freezing.

Nutrition

Calories: 550.3kcalCarbohydrates: 26.9gProtein: 47.6gTotal Fat: 28.7gSaturated Fat: 11.8gCholesterol: 156.5mgSodium: 819.8mgPotassium: 1523.1mgFiber: 4.4gSugar: 6.3g
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