• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Cheap Eats
  • About
    • About Good Cheap Eats
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Members Only
    • Login
    • Club Homepage
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Recipe Index
  • Blog
  • SHOP
    • Purchases
    • Cookbooks
    • Planner
    • The Good Cheap Eats Club
    • Meal Plans
    • Holiday Helps
menu icon
go to homepage
  • Easter Recipes
  • Budget Strategies
  • Recipes
  • Shop
  • Join the Club
  • About
  • My Account
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter Recipes
    • Budget Strategies
    • Recipes
    • Shop
    • Join the Club
    • About
    • My Account
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Slow Cooker

    How to Cook a Chuck Roast in the Slow Cooker

    Published: Jun 8, 2021 by Jessica Fisher

    FacebookTweetPinPrint
    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    You can truly set it and forget it when you cook a chuck roast in the slow cooker. A quick assembly in the morning allows you to enjoy a delicious, hearty dinner at night.

    Serve the roast the first night with steamed potatoes and a Spinach Salad. The next day, tuck the leftover meat into Homemade Sub Rolls for easy roast beef sandwiches.

    white platter with chuck roast and potatoes near gravy boat and salad bowl. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Recipe Costs
    • More Great Slow Cooker Recipes
    • Tell us what you think!
    • Basic Pot Roast in the Slow Cooker

    You’ve probably heard of the beauty of the slow cooker and what delicious roasts you could cook in one. But maybe it just hasn’t worked out for you.

    Maybe your efforts have resulted in utter disaster. Tough meat. Jerky-like, chewy meat. Not even edible meat.

    Maybe you gave up on roasts entirely.

    Why Make This

    It’s super versatile. The following are some tips to help you enjoy delicious pot roasts with all the ease of the slow cooker. With these steps, you’ll find opportunities to mix and match different flavors, based on the aromatics, spices, and liquids you choose, resulting in innumerable flavor combinations for your pot roasts.

    It’s easy. Cooking a chuck roast in the slow cooker is quick and simple. Dinner will practically cook itself.

    It’s delicious. Say goodbye to tough, dry roasts. This is a dinner you’ll be hoping for some leftovers!

    Ingredients

    ingredients for cooking chuck roast in the slow cooker.

    This recipe is simple and versatile. You can mix and match different ingredients with your slow cooker chuck roast to create different flavor profiles. Here’s what you’ll need:

    Chuck roast – Some cuts of meat are meant for braising, others are for dry roasting. If you use the wrong cut in the slow cooker, the texture will be off. I prefer the boneless chuck roast because it is easy to carve and fairly economical.

    Aromatics – These are the items that add flavor and texture to your pot roast. Consider using any combination of the following: chopped or sliced onions, crushed or minced garlic, chopped or sliced shallots, chopped or sliced leeks, chopped or sliced carrots, chopped turnips, chopped or sliced mushrooms, and other hearty vegetables. 

    Braising liquid – water, beef or chicken broth, fruit juice, tomato sauce, wine, beer, or ale.

    Step-by-Step Instructions

    • seared roast in a skillet.
    • seared chuck roast in the crock of the slow cooker.

    1. Brown the meat first.

    Browning your roast in a bit of fat prior to placing it in the slow cooker is important as it creates the Maillard reaction, a process that increases the flavor components in the finished dish.

    Salt and pepper the roast well and then brown it on all sides in a little hot oil or butter in a skillet. You can use bacon drippings as well.

    Remove the roast at that point and place it in the slow cooker. As long as you prep the next ingredients immediately, it’s okay to let the roast sit for a few minutes.

    • chopped onions, shallots, and mushrooms in skillet.
    • sauteed onions, shallots, and mushrooms in skillet.

    2. Add flavor and aromatics.

    Next you want to add some flavor. Saute some aromatics in the drippings left in the skillet.

    Cook your aromatics on low heat until the onions are clear and the vegetables start to brown lightly. 

    • pouring ale into aromatics in skillet.
    • adding cooked aromatics to crock of slow cooker.

    3. Add a braising liquid.

    Once the onions are tender and browned, stir in some liquid to deglaze the pan. Your choices include

    By varying your aromatics, liquids, and spices, you can create a number of different flavor combinations for pot roast in the slow cooker.

    As you add the liquid, stir it well with the aromatics and scrape up any browned bits from the bottom of the skillet. You can also add tomato paste, fresh herbs, and spices at this point.

    cooked and browned chuck roast in slow cooker with onions and juices.

    4. Cook the pot roast in the slow cooker.

    Finally, add this vegetable/liquid mixture to the roast in the slow cooker. Cover. Turn the heat on low and walk away for 6 to 8 hours.

    The meat should be meltingly tender at the end of the cooking time. Remove it from the cooker and while it rests, you can create a gravy or a pan sauce with the remaining liquid.

    Remember that you can incorporate the leftovers into any number of dishes, allowing you to cook once and eat three times.

    FAQs

    What is braising?

    Braising is when food is browned in fat, then cooked, tightly covered, in a small amount of liquid for an extended period of time, exactly like the slow cooker.

    What kind of meat do you use for braising?

    The best cheap cut of meat for braising is the chuck roast. I like to use boneless chuck roasts so that I’m not paying for the bone. However, using a bone-in cut may be cheaper per pound, and the bone may contribute a bit more flavor.

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

    My experience is that just tossing a hunk of meat into the slow cooker is not going to result in the depth of flavor or tender texture that you will get if you brown the meat first. Yes, it’s an extra step, but it totally pays off in the end. It is worth the ten minutes and a dirty pan.

    (And yes, those dump freezer crockpot recipes that tell you otherwise are nonsense.)

    Should the roast be covered with liquid in the slow cooker?

    You don’t need a lot of liquid to cook a roast in the slow cooker. In fact, I often cook very fatty pork roasts without any liquid at all.

    However, the liquid adds flavor and keeps a lean roast from getting dry.

    How much water do I put in a crock pot for a roast?

    At minimum, you only need about ¼ cup, though you can add more (up to 12 ounces) if you are relying on the drippings to create a gravy later.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • olive oil – $0.25
    • chuck roast – $7.98
    • onion – $0.50
    • shallot – $0.50
    • mushrooms – $0.50
    • liquid – $0.50

    At a mid-range grocery store with non-sale prices, you can expect to pay about $10.23 to prepare this slow cooker chuck roast to feed 8. That works out to be $1.28/serving, a great deal for a hearty, home-cooked meal.

    Save even more when you stock up on roasts when they are on sale. I’ve seen them at ALDI for $2.49/pound while the regular grocery store sale price is about $3.99/pound.

    finished pot roast on white platter with potatoes near gravy boat and salad bowl.

    More Great Slow Cooker Recipes

    • close up of platter of crockpot ham with cranberry and parsley garnish.
      Slow Cooker Ham
    • overhead shot of bowl of spaghetti with crock pot sauce.
      Crock Pot Spaghetti Sauce
    • clear glass mug of crockpot hot chocolate on black table.
      Crock Pot Hot Chocolate
    • overhead shot of slow cooker potatoes on square white plate with small tongs.
      Slow Cooker Potatoes

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    slow cooked chuck roast on platter with herbs and tri-color potatoes.
    Print Recipe Add to Collection Go to Collections
    4.72 from 7 votes

    Basic Pot Roast in the Slow Cooker

    You can truly set it and forget it when you cook a pot roast in the slow cooker. A quick assembly in the morning allows you to enjoy a great dinner at night.
    Prep Time20 mins
    Cook Time4 hrs
    Total Time4 hrs 20 mins
    Course: Main Course
    Cuisine: American
    Servings: 8
    Calories: 371kcal
    Author: Jessica Fisher
    Cost: $10.23
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon olive oil
    • 3 lb boneless, beef chuck roast
    • salt
    • black pepper
    • 1 onion sliced
    • 8 oz mushrooms sliced
    • 1 shallot sliced
    • 12 oz ale can also use beef broth
    • 1 tablespoon tomato paste
    US Customary – Metric

    Instructions

    • In a large skillet heat the oil until shimmering. Season the chuck roast to taste with the salt and pepper. Sear the meat in the hot oil, turning it to brown all sides. Transfer the roast to the crock of a slow cooker.
    • Add the onion, mushrooms, and shallot to the drippings. Cook, stirring until the onions are clear and the mushrooms are lightly browned. Add the ale and the tomato paste to the pan. Season with salt and pepper. Transfer this mixture to the slow cooker.
    • Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. The meat should be fall-apart tender.
    • Serve the roast with the drippings.

    Notes

    Note: this recipe is a basic template that you can vary however you like, based on what you have on hand. Remember that you can mix and match any variety of aromatics and braising liquids:
    Aromatics – chopped or sliced onions, crushed or minced garlic, chopped or sliced shallots, chopped or sliced leeks, chopped or sliced carrots, chopped turnips, chopped or sliced mushrooms, and other hearty vegetables. 
    Braising liquid – water, beef or chicken broth, fruit juice, tomato sauce, wine, beer, or ale.
    Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
    Nutritional values are approximate and based on ⅛ the roast.
    Leftover meat and drippings are delicious in soups and sandwiches.

    Nutrition

    Calories: 371kcal | Carbohydrates: 5g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 158mg | Potassium: 717mg | Fiber: 1g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 4mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on November 30, 2011. It has been updated for content and clarity.

    « Italian Sub Sandwich Recipe
    Easy Chicken Divan with Curry (79 cents/serving) »
    FacebookTweetPinPrint

    Reader Interactions

    Comments

    1. Adrienne

      October 30, 2021 at 2:15 am

      5 stars
      Wonderful, neutral/versatile but not boring pot roast that made yummy sandwiches!

      Reply
    2. Sue

      December 28, 2020 at 6:33 pm

      5 stars
      Hello! Thanks for leading me to this. I have a roast that I will need to use up by tomorrow. I’m wondering when you would add carrots and potatoes to the crockpot? Thanks in advance.

      Reply
      • Jessica Fisher

        December 28, 2020 at 6:56 pm

        You can add them to the start like my mom always did, but they will get really soft. If cooking on low, I like to add about 3-4 hours before serving.

        Reply
    3. Pat

      October 05, 2020 at 8:49 am

      5 stars
      I use this method all the time with great results!! We add the potatoes and carrots to the crock pot as well.
      In the winter, when it’s freezing in Nebraska, I use the same method in a Dutch oven in the oven and it works well that way too. The advantages are it warms up the kitchen and only one pan to wash!

      Reply
      • Jessica Fisher

        December 31, 2020 at 1:25 pm

        I don’t get as good of results in the Dutch oven. What temp and time do you use?

        And certain picky kids won’t eat the potatoes and carrots when cooked with the roast. Ahem.

        Reply
        • Pat

          December 31, 2020 at 9:04 pm

          I usually start at 350 for the first hour and then turn it down to 300 and cook it until there is alot of give in the meat when you stick it with a fork. I also add more liquid when I do it in the oven. Time wise pr0bably 3 ish hours and then I’ll leave it on warm till we are ready to eat Alot depends on the size of the roast.
          For the picky kids put their potatoes and carrots in a baking dish!!

        • Jessica Fisher

          January 01, 2021 at 9:56 am

          I will give it another go. And yes, I make veg, just cooked separate.

    4. Juls Owings

      February 17, 2020 at 7:33 am

      I tried a couple roasts in a crock pot and then gave up. I know March is going to be a busy month for us so was figuring roasts were going to be only on Sunday when I can check on them during cooking… I will be trying this for sure.

      Reply
      • Jessica Fisher

        March 23, 2020 at 3:34 pm

        I find that the cut is really important. As long as it’s a braise-friendly cut, it should be good!

        Reply
    5. Jennifer

      June 20, 2014 at 12:14 pm

      Oh.My.Goodness. Thank you, thank you, thank you for this!! I made it last week and it was HEAVEN. I am so excited that I finally made a yummy roast!! lol This will be a keeper for our family.

      Reply
      • Jessica Fisher

        June 22, 2014 at 7:59 am

        Yay! I was just thinking about this the other day and wondering how it went. Glad you enjoyed it!

        Reply
    6. Jennifer

      June 08, 2014 at 11:16 am

      I really struggle with roasts – for something that seems like it would be super easy, for me, it never has been. Could you please give me a little direction on maybe some sample spices that you might recommend – such as combinations and amounts? I’m embarrassed to admit it, but I need the truly basic info.. Thanks so much!

      Reply
      • Jessica Fisher

        June 08, 2014 at 4:08 pm

        I usually do a generous sprinkling of salt and pepper, and then maybe a teaspoon of basil, oregano, or thyme. I think adding the other aromatics like garlic, onions, and mushrooms is important. Does that help?

        Reply
        • Jennifer

          June 08, 2014 at 6:07 pm

          Yes! Thank you! 🙂

    7. Debbi

      October 07, 2013 at 11:43 am

      I’m new to this and this recipe sounds wonderful! I would love to print it, but I don’t see a printer friendly recipe. Help!

      Reply
      • Jessica Fisher

        October 07, 2013 at 6:03 pm

        There isn’t a “recipe”; it’s a method that you can follow on your own. It is really forgiving. As long as you get the right kind of meat, you can’t mess it up.

        Reply
    8. Rachel Anne

      October 03, 2013 at 5:07 pm

      Awesome! The method of browning first made an alarmingly huge difference in the flavor. Great tip!

      Reply
      • Jessica Fisher

        October 03, 2013 at 5:56 pm

        Yep. I am a big opponent to those crock pot meals that just dump. It’s just not going to taste as good if you don’t brown it first.

        Stepping off my soap box….

        Reply
    9. Brooke Kingston

      January 28, 2013 at 8:25 am

      This recipe is worth it’s weight in gold…we ate the best pot roast I’ve ever made last night after following your recipe. We used beer like you do in the photos, and the aromatics and nearly caramelized onions made all the difference. The gravy for this roast was to-die-for, and the meat was so flavorful and tender. I have been searching for seven years to find the right slow cooker pot roast recipe, and yours just nailed it! Thank you so much…this is divine dinner!!

      Reply
      • Jessica

        January 28, 2013 at 8:27 am

        @Brooke Kingston, fun! And the beauty is that it’s a non-recipe. You adjust the flavors to match what you have. You can make unlimited combinations with success. So glad that it worked well for you!

        Reply
    10. Nicole

      February 10, 2012 at 10:24 am

      This was amazing! So tender & juicy! I buy beef in bulk, a quarter at a time from a local farmer, so I had to use a bone-in chuck roast but still it worked great.

      Reply
    11. Ellen

      February 07, 2012 at 10:14 am

      Have you had good luck with any other kind of roast besides chuck? The chuck roasts around here are often very fatty. That’s living in the South…. =)

      Reply
      • Jessica

        February 07, 2012 at 10:15 am

        @Ellen, lately, cross rib roasts have been good.

        Reply
        • Michele

          October 26, 2022 at 2:27 pm

          Could you do all the prep stuff the night before and let it sit in the fridge to put it in the crock pot the next morning?

        • Jessica Fisher

          October 26, 2022 at 3:59 pm

          From a food safety perspective, chilling meat that has only been partially cooked can become an issue. The risk is that the meat would be at unsafe temps for a time.

          One chef I consulted said that to sear the meat straight from the fridge for about two minutes on each side where the inside of the roast does not heat and then immediately chill could be fine. However, there is a small risk that you’ll have to decide for yourself.

          Alternatively, you could leave the meat unseared and combine everything. It won’t have the exact same taste and texture, but it will still be good.

    12. GinnyV

      December 01, 2011 at 11:12 am

      Thank you for posting this! I was just commenting to my husband on how I needed to start doing more meats in the crock pot, but I wasn’t sure how to do it.

      Reply
    13. Angela

      December 01, 2011 at 10:55 am

      Your recipe sounds delicious! I thought I’d add my own method to the mix. My roast falls to pieces too, but I like it like that! I put the roast directly into the slow cooker. Then I combine brown gravy mix with 1-2 cups of water and pour it over the meat. If I want veggies, then I cut up carrots, potatos and onions and put that in before the gravy. (I have also used dry onion soup mix but I prefer that with pork and the brown gravy with beef).

      Reply
    14. LarissaA

      November 30, 2011 at 4:41 pm

      so… you don’t submerge the meat in water??? (sorry for the seemingly silly/dumb question but mom never used slow cooker in her so it’s still a mystery to me)

      Reply
      • Jessica

        November 30, 2011 at 7:47 pm

        No, it’s very little liquid.

        Reply
    15. Misty

      November 30, 2011 at 11:41 am

      This is going to be Sunday dinner this week. Thanks for the tips!

      Reply
    16. Shari Brooks

      November 30, 2011 at 11:39 am

      I just began my love affair with the slow cooker this year. It has literally changed my life. I love this recipe and will put it on the menu for next week. Try one of mine – this is my fave: http://www.myjudythefoodie.com/2011/11/slow-cooking-beef-tips/

      Thanks so much for sharing. looks great

      Reply
    17. Jenni

      November 30, 2011 at 9:15 am

      My roast ALWAYS falls to pieces in the crockpot. I’d love to have a pretty roast like the one pictured:) I’ll have to try your method.

      Reply
    18. Ellen

      November 30, 2011 at 6:44 am

      Just in time! I’m cooking a roast this weekend, and I was looking for new ideas….
      Thanks!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    jessica from good cheap eats

    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

    More about me

    collage of media outlets where good cheap eats has been featured.
    cooking for one
    cooking for many banner
    cooking to freeze banner

    Best Easter Recipes

    • overhead shot of easter egg veggie tray.
      Easter Veggie Tray
    • sliced holiday ham on white oval platter.
      40+ Budget Easter Dinner Menu Ideas
    • close up of air fryer asparagus on white platter.
      Air Fryer Asparagus
    • close up of a square of carrot cake on a white plate.
      30+ Best Easter Dessert Recipes
    • plates on table with squares of cinnamon coffee cake, next to baking pan on towel.
      Cinnamon Coffee Cake Recipe
    • lemon cupcake topped with sweet cream cheese.
      Sweet Cream Cheese

    Take the Pantry Challenge

    • badge that says, I'm taking the pantry challenge at Good Cheap Eats
      Prepping for a Pantry Clean Out
    • overhead shot of cans and boxed ingredients in a flatlay.
      How to Stock the Pantry on a Budget
    • homemade light brown sugar in white bowl.
      90+ Pantry Staples You Can Make Yourself
    • bowl of soup with spoon of vegetables.
      What to Make for Dinner When There’s “Nothing” to Eat

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Good Cheap Eats