Crockpot Chuck Roast

Crockpot Chuck Roast 

Crockpot chuck roast is the best Sunday dinner of tender, juicy, mouthwatering beef! Make our pot roast recipe in a slow cooker or a Dutch oven - it only takes 5 minutes to prep this family favorite meal!!

Pot Roast in a Crock Pot

Beef Pot Roast Crock Pot

Crockpot Chuck Roast

Pot roast is a favorite for Sunday dinners because it only requires 5 minutes of prep - you're free to spend the day any way you'd like. When you get home, you'll have the most tender

Tips for the Best Slow Cooker Pot Roast

This chuck roast slow cooker recipe is one of my favorites. It comes out perfectly every time I make it. But, here are a few helpful tips to ensure you get the best results.

• To allow enough room for a large cut of beef, use a 6-quart (or larger) slow cooker. When I make this Crockpot chuck roast recipe, I use a 6-quart oval slow cooker.


• Although it does require a few extra minutes and an extra pot to wash, searing the meat seals in the juices.
  
  That being said, you do not have to brown the meat first. If you are short on time or don’t want the extra mess, just place the raw beef right into the slow cooker.


• You can cook onions, potatoes, and carrots with the beef if you would like to. We didn’t include them in this chuck roast crock pot recipe because we want to keep it low carb and keto-friendly.


• You will know the meat is ready to eat when it becomes fork-tender and is easy to pull apart. If your pot roast is tough, it needs to cook a while longer.


• Be sure to allow the roast to rest for at least 15 minutes before you slice it. This allows the juices to redistribute into the meat. If you slice it too soon, all of the juices will run out. As a result, your roast may be too dry.

Tools needed 

You only need a few simple tools to make Crock Pot roast beef.

• Balsamic vinegar - In every recipe, the flavor ingredients are pretty important, but to be honest I have made this Crockpot chuck roast recipe with everyday grocery store balsamic vinegar and not the expensive stuff.


• Slow Cooker - the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It's just so convenient, and let's face it, it makes comfort food taste even better!


• Dutch oven -  I love this set and use it all the time. It is perfect for roasts and I especially love it for my one-pot meals.


• Beef Stock - I prefer to use stocks over broths. They are richer and more flavorful. I have settled on this brand for its flavor and that it is not overly salty. So I can buy the regular and not have to get the unsalted (which IMO unsalted is always less flavorful).

Crock Pot Chuck Roast FAQ

What size slow cooker should I use? 

To allow enough room for a large cut of beef, use a 6-quart (or larger) slow cooker. When I make the beef pot roast Crockpot recipe, I use a 6-quart oval slow cooker.

Which is better? Beef pot roast crock pot or Dutch oven style?

Dutch Oven

There aren’t many meals with an aroma as wonderful as a Dutch oven pot roast as it’s cooking.

Because the meat has to cook for a long time (7 hours!), it is definitely a labor of love.

Also, in addition to the long cook time, making a Dutch oven pot roast on the stovetop requires some extra clean up.

As a result, it’s a meal that most of us don’t enjoy making too often. But the magic of a slow cooker will change all of that!

Slow Cooker
A pot roast Crockpot recipe is much easier to prep, and it requires less time to cook, too.

Crockpot pot roast only takes 5 to 10 minutes to prep, and just over 4 hours to cook.

To save even more time, you can use a slow cooker liner. As a result, cleaning up after the meal will be a snap!

What cut of beef is best for pot roast?

Because of the low and slow cook time, the best cuts of beef to use in this Crockpot chuck roast recipe are those with a good percentage of fat.

Form an image in your mind for a minute, of a steer or heifer walking through a field.

As they walk, they use the muscles in their front and hindquarters to help them balance their body. They use their shoulder muscles to hold themselves up.

As a result, the meat around those muscles has a lot of fibrous tissue and fat (marbling).

The fibers in those cuts of beef require a long time to break down, making those cuts perfect to use in a recipe for pot roast!

We use boneless chuck roast for this recipe. The chuck cuts come from the shoulder of the animal, and they are available both bone-in as well as boneless.

Do you have to brown a roast before putting it in the crockpot?

Although it does require a few extra minutes and an extra pot to wash, searing the meat seals in the juices.

That being said, you do not have to brown the meat first. If you are short on time or don’t want the extra mess, just place the raw beef right into the slow cooker.

Can you cook vegetables with pot roast?

You can cook onions, potatoes, and carrots with the beef if you would like to. We didn’t include them in this chuck roast crock pot recipe because we want to keep it low carb and keto-friendly.

Why is my pot roast tough?

You will know the meat is ready to eat when it becomes fork-tender and is easy to pull apart. If your pot roast is tough, it needs to cook a while longer.

Be sure to allow the roast to rest for at least 15 minutes before you slice it. This allows the juices to redistribute into the meat.

If you slice it too soon, all of the juices will run out. As a result, your roast may be too dry.

How do you make gravy?

Some people prefer to serve pot roast with au jus, which is just the cooking juices that are strained to remove any meat or fat solids.

If you want to make gravy from the juices, it is incredibly easy. Again, to keep the chuck pot roast recipe keto, do not use flour to make the gravy. Instead, you'll need to use a low carb thickener known as xanthan gum.

To make pan gravy: 

If desired, use a strainer to separate any solids from the cooking juices. Sprinkle the xanthan gum over the hot au jus and stir to combine. Continue stirring for a couple of minutes, until a rich, thick gravy 

CROCKPOT CHUCK ROAST

Beef pot roast is Sunday dinner at its best. Make this recipe as a crock pot roast, or cook it in a Dutch oven. Either way, your family will enjoy juicy meat that is so tender, it practically melts in their mouth! It makes its own au jus, or you can use the juices to make an easy pan gravy.

PREP TIME: 5 MIN   COOK TIME: 4 HOURS 20 MIN   TOTAL TIME: 4 HOURS 25 MIN

INGREDIENTS

• 3-pound boneless chuck roast
• 1 tablespoon kosher salt
• 1 teaspoon black ground pepper
• 2 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 cups beef stock
• 2 dried bay leaves
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon xanthan gum (optional)
• Handful fresh flat-leaf Italian parsley, chopped (optional garnish)

INSTRUCTIONS

1. Rinse the roast in cold water and pat dry with paper towels. Remove any hard fat. Season both sides of the roast with the salt and pepper.
2. Warm a Dutch oven or large heavy-bottomed pot over medium-high heat.
3. Add olive oil to the pot and sear both sides of the roast, about 3-5 minutes per side. Add bay leaves to your slow cooker. I like to use a 6-quart oval for this recipe.
4. Remove the roast from the pot and place it on top of your bay leaves in your slow cooker. Pour the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder into the pot. Bring to a boil. Stir occasionally, using a wooden spatula to scrape the browned bits from the bottom of the pot.
5. Once the liquid comes to a boil, pour into the slow cooker over the roast. Cover. Cook on high for 3 to 4 hours (until the roast is pull-apart tender) or 6-8 hours on low. When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
6. Remove the bay leaves. Use 2 forks to break the roast into chunks. Remove any large pieces of fat.
7. If you prefer to serve your roast in an au jus, it is ready to serve as is. To turn the au jus into a gravy, sprinkle the xanthan gum over the roast and stir to combine. Garnish with parsley if desired. Serve and enjoy!

Notes

1. You can skip searing the meat in the Dutch oven and simply place all of the ingredients (except xanthan gum and parsley) in the slow cooker for cook time.
2. Stovetop method - reduce Dutch oven to simmer, cover and cook on low for 7 to 8 hours until the roast is pull-apart tender.
3. You can substitute the balsamic vinegar with red wine for a great twist on this recipe.
4. Add fresh onions, carrots, and potatoes as desired (obviously, it will no longer be keto) and cook on low in slow cooker