Beef Chuck Roast in the Slow Cooker

This beef chuck roast in the slow cooker is fall-apart tender, juicy, a touch spicy and just packed with incredible flavor. It's the perfect easy-to-make hearty meal, like this slow cooker london broil too!

Beef pot roast has never excited me. Cubes of beef cooked with potatoes and carrot=BORING in my book.

Until now. With a healthy dose of New Mexico chili powder, some chili flakes, a touch of cream and my super secret ingredients (it's fish sauce guys...it's always fish sauce), this crock pot pot roast recipe is anything but boring.

And don't even be thinking about the fish sauce. It doesn't taste fishy. I promise. It adds just the perfect umami quality to the flavor of the beef. It's just perfection.

The beef is cooked low and slow for hours on end (well, 6-8 hours to be "exact") until it comes apart with a fork. And if you're thinking it must be dry...it's not. It's so juicy and tender and delicious, with just a hint of spice.

This is the slow cooker pot roast recipe you want to be eating guys. OR...this sous vide pot roast is pretty gosh darn delicious!

Why this slow cooker chuck roast recipe works

• The slow cooker allows much of the cooking to be hands off as the beef will cook low and slow until ultra tender and juicy.
• This simple yet delicious slow cooker recipe is a crowd pleaser ensuring everyone in the family will like it!
• Using ingredients like soy sauce, flavorful beef stock and Worcestershire sauce ensure that this crockpot chuck roast is packed full of amazing flavors.
• It's a whole meal of meat and vegetables in one pot, making it perfect for weeknight meals.
• It's great made in advance or even frozen until you're ready to enjoy it.

The ingredients

You've got your traditional ingredients like potatoes, onions, garlic and carrots. Feel free to sub any of these (except onion and garlic - they add part of the wonderful flavor!).

We like to use our homemade slow cooker beef bone broth, but use any beef broth you prefer.

The best meat for pot roast

We use chuck roast in this recipe for it's higher fat content. I never recommend using a lean cut of beef as I find it dries out, even when doing it low and slow (cooking that is). Brisket will also work well for pot roast.

And of course, I like to amp it up with some of these spices and ingredients for an extra boost of spice and flavor (the full list of ingredients is in the recipe card if you scroll down below):

• Chipotle peppers in adobo sauce
• New Mexico chili powder
• Crushed red pepper
• Fish sauce
• Worcestershire sauce

New Mexico chilies are typically relatively mild, so the powder is not usually overly spicy.

Chipotle peppers are just jalapenos that have been dried and smoked. They have a wonderful deep, smoky flavor and are typically somewhat spicy, but not overly so.

Fish sauce, while it may seem strange, adds just the most wonderful flavor to the beef. Don't worry, it doesn't taste fishy. You can also substitute soy sauce for a similar umami quality.

Variations and substitutions

• Leave out the chipotle peppers, crushed red pepper and chili powder if you prefer zero spice.
• Add ¼ cup red wine for a deeper, slightly more acidic outcome (it comes out really great). You can also add ¼ cup of sherry for a slightly sweet flavor (sooo good!).
• Throw in some fresh herbs like rosemary, thyme and/or bay leaves.
• Use baby potatoes instead of the russet potatoes. Red potatoes or white potatoes work.
• If you don't have fish sauce, you can substitute soy sauce or just omit it completely.
• Use vegetables like parsnips, turnips, fennel, sweet potatoes or any hearty root vegetable in place of the carrots and/or potatoes (or in addition to).

Step by step instructions

1. Let the beef sit out on the counter for about 1-2 hours to let it come to room temperature. This will better help the crust to form when browning it.

2. Once the roast has come to room temperature, season it with the salt and pepper. Heat a skillet over high heat and place your roast on the skillet and sear on all sides, making sure a good crust is forming on each side (about 2-4 minutes per side).

3. While the beef is searing, layer the onions, carrots, potatoes and garlic in the bottom of the slow cooker.

4. Place the roast on top of the vegetables.

5. Add all the remaining ingredients and mix to make sure all the chunks of spices have been incorporated.

6. Cook on low heat for 6 to 8 hours. I used a 2.5 pound roast and used a cook time of 7 hours. Turn the slow cooker off and serve (see below for some ideas).

Serving options for this crockpot pot roast recipe

Now, since this is already made with potatoes and carrots, you technically have a full meal. But come on, what fun it that?

• Start your meal with a refreshing salad like these Instant pot beets or this raw zucchini salad.
• For even more carby goodness, make these sour cream mashed potatoes or these sous vide mashed potatoes.
• This cheesy garlic roasted asparagus or this simple garlic butter broccoletti are great green vegetables accompaniments.
• Or maybe this cheesy cauliflower bake....

Expert tips

1. The key to adding great flavor to the pot roast is searing the beef first. While you can technically skip this step if you're in a hurry, I highly recommend taking the time to do it.
2. The beef can be seared the night before and stored in an airtight container. I prefer to do it this way so I can throw everything in the slow cooker in the AM and head out to work for the day.
3. Using a cast iron skillet to sear the beef typically has the best results.
4. The roast can be cooked on high for 3-4 hours to save time - but cooking it on low heat results in more tender, juicy beef. So if you have the time, low and slow is the way to go (yes we like to rhyme around here).
5. This recipe works well with a wide range of roast sizes - anywhere from 2-5 pounds will typically be fine in the slow cooker. Obviously, the larger the roast, the longer it will take to cook. A five pound roast will likely need to cook for 9-10 hours on low.
6. The beef is ready when it easily comes apart with a fork.
7. To make a gravy, make a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and slowly mix it into the liquid and bring to a simmer over medium hot (use a saucepan). Simmer and stir until thickened.

Frequently asked questions

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