There's nothing cozier than a slow-cooked meal bubbling away while the delicious smells fill your home. This slow cooker chuck roast is the kind of comforting dinner I love making when the weather turns chilly and I'm craving something hearty and homemade.
Tender beef chuck roast cooks low and slow with red wine, tomatoes, potatoes, carrots, and fresh herbs until it's fall-apart tender. The vegetables soak up all that savory flavor, and the cooking juices create a rich sauce without butter, flour, or packaged gravy mixes.
It's an easy family dinner made with simple, wholesome ingredients, and most of the cooking happens while you go about your day.
[feast_advanced_jump_to]Why You'll Love This Slow Cooker Chuck Roast
- A complete meal: Beef, potatoes, and carrots cook together in one pot.
- Rich, savory flavor: Red wine, tomatoes, garlic, and fresh herbs make a delicious sauce.
- Naturally dairy-free and gluten-free: No butter, cream, or packaged gravy mixes needed.
- Great for busy days: A little preparation in the morning is all you need; the slow cooker does all the work.
- Perfect for leftovers: The beef and vegetables reheat beautifully.
A Few Notes About Ingredients
Chuck roast: The best cut for this recipe because its connective tissue breaks down during slow cooking, creating tender, flavorful meat.
Red wine: Adds depth and complexity to the sauce. Cabernet Sauvignon, Merlot, or Pinot Noir are good choices. You can substitute beef broth if you'd prefer to cook without wine.
Crushed tomatoes: Add richness and acidity to balance the beef.
Potatoes and carrots: Cut them into larger pieces and layer them over the beef so they hold their shape during the long cook time. I like to use whole baby Yukon potatoes.
Fresh thyme, rosemary, and bay leaf: Fresh herbs add an aromatic, comforting, slow-cooked flavor. Fresh parsley adds brightness just before serving.
(See the recipe card below for the full list of ingredients and measurements)
How to Make Chuck Pot Roast in the Slow Cooker
(full instructions in the recipe card below)
Step 1: Season the beef with salt and pepper and sear it on each side, about 4-5 minutes per side.
Step 2: Cook the onion and celery until softened. Then add the tomato paste and garlic and stir for a minute or two.
Step 3: Pour in the red wine and let it simmer for a few minutes, then stir in the tomatoes and broth.
Step 4: Return the beef back to the cooker if you removed it, then arrange the potatoes, carrots, and shallots on top.
A note about my slow cooker: I tested this recipe using the slow cook setting on my Instant Pot. The pot is taller and narrower than a traditional Crock-Pot, which typically has a wider cooking surface. If you're using a wider slow cooker, more of your vegetables may be submerged in the cooking liquid, causing them to soften more during cooking. For firmer vegetables, try placing them on top of the roast or adding them during the last 3-4 hours of cooking.
How Long to Cook Chuck Roast in a Slow Cooker
A 3-4 pound boneless chuck roast generally needs about 8-10 hours on LOW, depending on its thickness and your slow cooker.
The best way to tell whether it's ready is to test the meat with a fork. Properly cooked chuck roast should pull apart easily without much resistance.
If your roast is still tough after eight hours, it may simply need more time. Chuck contains connective tissue that gradually breaks down during slow cooking. Keep cooking until the beef breaks apart easily with a fork.
For the most consistent results, I recommend cooking chuck roast on LOW rather than rushing it on HIGH.
How Much Liquid Does Chuck Roast Need?
You don't need to completely cover chuck roast with liquid in a slow cooker.
This recipe uses a combination of red wine, tomatoes, and beef broth. The beef, tomatoes, and vegetables release additional juices as they cook, creating a flavorful sauce. Using less liquid helps keep the flavors concentrated.
If you prefer a thicker sauce, you can remove the cooked beef and vegetables and simmer the cooking juices in a pan until it's reduced. You can also mash a few cooked potatoes into the sauce for a little extra body.
A Nourishing Dinner Made With Whole Foods
One of my favorite things about this chuck roast is how easy it is to create a balanced meal using simple, whole-food ingredients. The beef provides protein, iron, zinc, and vitamin B12. The potatoes offer healthy carbohydrates for energy, potassium, and vitamin C. Carrots contribute beta-carotene, which the body converts into vitamin A, and the other vegetables and herbs add flavor and additional nutrients. Together, these ingredients provide protein, carbohydrates, fiber, and important vitamins and minerals, making this a satisfying, balanced meal without the need for additional side dishes.
Storing and Reheating Leftovers
Store leftover pot roast, vegetables, and sauce in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. Leftover beef can also be frozen in its sauce for up to 3 months for best quality.
Recipe Tips and Substitutions
Yes. Replace the wine with an additional ½ cup of beef broth. The sauce will have a slightly different flavor, but the tomatoes will still add acidity and depth.
No, but I recommend it. Browning the beef and sautéing the aromatics before slow cooking helps build flavor.
The recipe doesn't call for wheat flour, but check your beef broth and other packaged ingredients if you need it to be gluten-free.
Taste the sauce after cooking. A little additional salt or a small amount of sweetness from the cooked vegetables may help balance the tomatoes. If necessary, stir in a small pinch of sugar, taste, and adjust to your liking.
Chuck roast is my first choice for this recipe because it becomes tender during long, slow cooking. Leaner cuts may not give you the same texture.
More Dairy-Free Recipes
If you love easy, comforting meals like this one, you might also enjoy my Polish Style Slow Cooker Beef Stew.
Slow Cooker Chuck Roast with Red Wine and Tomatoes
Ingredients
- 3 ½ lbs boneless beef chuck roast
- 2 tbsps olive oil
- 1 ½ tsp Morton kosher salt divided, adjust to taste
- ¾ teaspoon freshly ground pepper
- 1 large onion diced
- 2 celery stalks diced
- 5 garlic cloves minced
- 1 tablespoon tomato paste
- ½ cup red wine
- 1 cup crushed tomatoes
- ½ cup low-sodium beef stock
- 4 sprigs fresh thyme
- 1 small sprig rosemary
- 1 bay leaf
- 1 ½ lbs baby Yukon Gold potatoes
- 1 lb carrots peeled and cut into about 2-inch pieces
- 2 shallots peeled and minced
- 2 tbsps chopped fresh parsley for serving
Instructions
- Pat the chuck roast dry with paper towels. Season with about 2 teaspoons of kosher salt and the black pepper.
- Heat the olive oil in a large skillet over medium-high heat, or turn your cooker to sear or sauté. Sear the roast for 4-5 minutes per side, until deeply browned. Transfer to your cooker or set the beef aside on a plate if you're searing directly in your cooker.
- Reduce the heat to medium if you're using a pan on the stove. Add the onion and celery to the skillet or cooker and cook the vegetables for 5-6 minutes until softened, stirring constantly.
- Add the garlic and tomato paste and cook for about 1 minute, stirring until fragrant.
- Pour in the red wine and scrape up the browned bits from the bottom of the skillet. Simmer for 3-5 minutes.
- Stir in the crushed tomatoes and beef stock.
- Place the beef in your slow cooker if it isn't already there. Arrange the potatoes, carrots, and shallots on top of and around the roast. Add the thyme, rosemary, bay leaf, and remaining ½ teaspoon kosher salt.
- Cover and cook on LOW for 8-10 hours, until the beef is fork-tender and the vegetables are cooked through.
- Remove and discard the herb stems and bay leaf. Skim the excess fat from the sauce if you'd like. Taste and adjust for salt and pepper.
- Shred or slice the beef and serve it with the potatoes, carrots, and sauce. Garnish with freshly chopped parsley.
