Slow Cooker Chuck Roast

I grew up eating dry pot roast, and for the longest time, I didn't understand why. Now I know. It was the cut of meat! I learned that for a tender, juicy pot roast, you need a cut of beef with enough fat and connective tissue to break down slowly as it cooks. That's exactly why chuck roast is perfect for the slow cooker. This Slow Cooker Chuck Roast cooks low and slow until it's fall-apart tender, with carrots, onions, and a rich gravy all cooking right along with it. I can set it, forget it, and come home to a meal that tastes like I was in the kitchen all day making Sunday dinner.

If your slow cooker is basically another member of the family at this point, you should also try my Crockpot Taco Soup or Crockpot Lemon Chicken or Slow Cooker Italian Beef. They're exactly the kind of dinners I love when I want something hearty waiting for us without spending the entire afternoon standing in the kitchen.

Equipment

• Measuring spoons
• Knife and small cutting board
• 6-7-quart slow cooker
• Large skillet

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Slow Cooker Chuck Roast ingredients

• Chuck roast: Look for a 3 to 4-pound chuck roast with some visible marbling. Chuck is perfect for slow cooking because the fat and connective tissue break down during the long cook time, creating that fall-apart texture.
• Onion powder and garlic powder: These add plenty of savory flavor before it ever hits the skillet.
• Seasoned salt: Adds another layer of seasoning to the beef.
• Pepper: Freshly ground or regular ground black pepper will work.
• Olive oil: Used to sear the outside of the chuck roast before it goes into the slow cooker.
• Coca-Cola: An 8-ounce can adds sweetness and flavor to the cooking liquid.
• Beef broth: Creates the savory base for all those juices that collect around the roast as it cooks.
• Au jus gravy mix: One packet adds concentrated savory beef flavor to the cooking liquid.
• Onion: Slice one medium onion and let it cook right alongside the roast.
• Baby carrots: A whole one-pound bag makes this feel like a complete Sunday dinner without giving you much extra work.

For full ingredients and directions, scroll down to the recipe card below.

How to make Slow Cooker Chuck Roast

Season both sides of the chuck roast with the onion powder, garlic powder, seasoned salt, and pepper. Make sure the seasoning covers the beef.

Heat the olive oil in a large skillet over medium heat. Add the chuck roast and sear it on both sides until nicely browned. We're not trying to cook the roast through here. We're just getting some good color and extra flavor on the outside.

In your slow cooker, stir together the Coca-Cola, beef broth, au jus gravy mix, and sliced onion. Add the seared chuck roast and baby carrots.

Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 7 hours, until the chuck roast is fork-tender. When it's ready, a fork should slide easily into the meat and the roast should pull apart with very little resistance.

How do I serve Slow Cooker Chuck Roast?

This is the kind of dinner that is begging for a big scoop of mashed potatoes. Spoon some of that cooking liquid over the beef and potatoes, add the carrots from the slow cooker, and dinner is pretty much handled. You can also serve the roast over rice or pair it with a dinner roll or toasted French bread and some steamed broccoli. Basically, we're going full Sunday dinner here without actually spending all Sunday making it.

FAQs (Because Life’s Too Busy for Guesswork)

Substitutions and variations

• Chuck roast: Bottom round or rump roast can be used, but both are leaner than chuck and may not give you quite the same rich, fall-apart result.
• Olive oil: Avocado oil is an easy substitute.
• Coca-Cola: I use regular Coca-Cola for this recipe. You can try Coke Zero, but because the sweeteners are different, the finished flavor may not be exactly the same.
• Beef broth: You can use beef stock instead. Mushroom stock will also work but will change the flavor slightly.
• Au jus gravy mix: If you're using au jus mix from a larger container instead of individual packets, use the package directions to measure the equivalent of one 1-ounce packet since brands can vary.
• Add potatoes: Add baby potatoes or large chunks of Yukon Gold or russet potatoes along with the carrots for an even heartier dinner.

How should I store Slow Cooker Chuck Roast?

Store leftover Slow Cooker Chuck Roast in an airtight container in the refrigerator for up to 4 days. I like to store the beef with some of the cooking liquid so it stays nice and juicy instead of drying out in the refrigerator.

To reheat individual portions, add some of the beef and cooking liquid to a microwave-safe dish and microwave for 60 to 90 seconds at a time until heated through.

Slow Cooker Chuck Roast

Slow Cooker Chuck Roast is a tender, fall-apart pot roast with carrots and onions cooked low and slow in a rich Coca-Cola and au jus broth.

Servings: 6 people

Author: Stephanie

Print Recipe

Prep Time:10 minutes mins

Cook Time:5 hours hrs 10 minutes mins

Total Time:5 hours hrs 20 minutes mins

Equipment

• Measuring Spoons
• Knife and small cutting board
• 6-quart slow cooker
• Large skillet

Ingredients

• 3 to 4 pounds chuck roast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1 8-ounce can Coca-Cola
• 1 cup beef broth
• 1 1-ounce packet au jus gravy mix
• 1 medium onion sliced
• 1 1-pound bag baby carrots

Instructions

• Season both sides of the chuck roast with the onion powder, garlic powder, seasoned salt, and pepper.
• Heat the olive oil in a large skillet over medium heat. Add the chuck roast and sear both sides until browned.
• In your slow cooker, stir together the Coca-Cola, beef broth, au jus gravy mix, and sliced onion.
• Add the chuck roast and baby carrots to the slow cooker.
• Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 7 hours, until the roast is fork-tender and pulls apart easily.
• Serve warm with the carrots and cooking liquid.

Notes

• Chuck roast is ready when a fork slides easily into the meat and the beef pulls apart with very little resistance.
• If the roast is still tough, continue cooking it. Slow cookers and individual roasts vary, so tenderness is a better final test than cooking time alone.
• The roast does not need to be submerged in the cooking liquid.
• Searing can be skipped if needed, but browning the roast first adds deeper flavor.
• Store leftovers with some of the cooking liquid in an airtight container in the refrigerator for up to 4 days.