Crockpot Chuck Roast Recipe is melt in your mouth tender. Chuck roast is slow cooked with potatoes, carrots, onions, coffee and vegetable broth to create a flavorful meal. Put this crock pot roast recipe on your holiday table, or let it cook on a busy day and come home to a warm, comforting meal.
Happy Christmas Eve to those that celebrate Christmas!
I hope you guys have a relaxing, food filled holiday spent with your loved ones.
Today’s Crockpot Chuck Roast Recipe is the type of dish that melts in your mouth. It is one of my favorite meals to make at the holidays and is one of those delicious comfort foods.
If you are still looking for holiday meal ideas, this one would be a hit. It also works great on those busy weeknights or a sunday supper.
Another great idea for the holidays is this recipe for The Best Roast Beef or this Slow Cooker Balsamic Pot Roast. One bite of this tender pot roast and you and your guests will be sold! The ingredient that sets this slow cooker pot roast apart from others is the freshly brewed coffee.
The acidity of the coffee helps to tenderize the meat when it cooks in the slow cooker and creates a rich depth of flavor. I decided to use coffee in this Slow Cooker Pot Roast recipe to help infuse a little extra flavor in the pot roast.
You can find more beef recipes here. If you like beef you also should try my Lebanese Meat Pies, Beef Shawarma, Beef Souvlaki or this Beef Kafta Kabob Recipe.
Recipe Ingredients You’ll Need
- Beef: The cut of meat I used is a 3 1/2 to 4 pound boneless chuck roast for this pot roast recipe. I cut it in half against the grain to fit in the crockpot. I love the way that cut of beef cooks in the slow cooker and becomes fall apart tender and creates a juicy pot roast. It makes such a delicious roast. This cut works nicely in a lot of recipes like these Slow Cooker Italian Beef Sandwiches or these Slow Cooker 4 Ingredient Shredded Beef Tacos.
- Vegetables and Potatoes: When I make a pot roast I like to add vegetables and potatoes when cooking it in the slow cooker. I used onions, regular carrot { or try baby carrots } and white potatoes in this recipe. You can add other vegetables like bell peppers or celery and other potatoes like yukon gold potatoes or red potatoes. When it is all done cooking you have a full meal waiting.
- Broth: The beef broth helps to infuse flavor into the roast and create a tender meat.
- Coffee: The coffee also tenderizes the beef and creates a subtle warm flavor within the pot roast.
How to Make Slow Cooker Pot Roast
Step 1: Season Chuck Roast: Start by buying a 3 1/2 to 4 pound piece of chuck roast. You will want to rub salt and pepper on the entire chuck roast making sure to get both sides.
Step 2: Chop Potatoes and Vegetables: Now you will want to chop your potatoes and carrots and put them in a large mixing bowl. Throw a quick sprinkle of salt and pepper on the vegetables.
Step 3: Add Ingredients to Crockpot: Put a layer of the potatoes and veggies on the bottom of the slow cooker, followed by the beef roast, then the remaining potatoes, carrots, onions and garlic, followed by the brewed coffee and vegetable broth.
Step 4: Slow Cook: Cover the slow cooker with the lid and cook on low for 8 hours or high for 5-6 hours. So easy! While you can cook this dish on high in your crockpot, I highly suggest you cook it at a low temperature to create a tender pot roast. Slow Cooking is the best way to get fork tender meat!
Serve on a serving platter and garnish with fresh herbs like fresh parsley and fresh chives. In the recipe I also provide a rich gravy recipe if you want a gravy!
Store leftovers in an airtight container for up to 5 days.
Ways to Modify this Pot Roast
- Mediterranean: Infuse your chuck roast with Mediterranean flavors by using ingredients like olive oil, lemon, garlic, rosemary, and oregano. Serve it with roasted vegetables like tomatoes, red bell peppers, and zucchini and pair it with couscous.
- Asian Inspired: Modify your chuck roast with Asian flavors by using ingredients like onion powder, garlic powder, soy sauce, ginger, garlic, and sesame oil. You can add vegetables like bok choy, bell peppers, and snap peas for a delicious Asian twist.
- Tex Mex Style: You can create a Tex-Mex inspired chuck roast by seasoning it with cumin, chili powder, oregano, and smoked paprika. I like to also add in worcestershire sauce. Serve it with salsa, avocado, and lime wedges, and consider shredding the meat for tacos or burritos.
Recipe FAQ
It is not required but searing the roast in a hot skillet before placing it in the crockpot enhances the flavor by caramelizing the surface. You can put it in a pan on high heat and sear all sides until brown.
I do not recommend this for safety reasons. I suggest that you thaw it overnight in the fridge before you cook it in the slow cooker.
Your roast might need more time to cook which causes the meat to be tough. It hasn’t had enough time to break down. I find it best to cook a roast low and slow to help it become tender. You also want to make sure that there is enough liquid to keep it moist. If you notice the liquid isn’t covering the roast add more broth or water.
More Beef Recipes to Try
Crockpot Chuck Roast Recipe
Ingredients
- 1 boneless beef chuck roast, 3-1/2 to 4 pounds, cut in half against the grain
- Salt and pepper
- 1 large onion, chopped into chunks
- 5 medium carrots, peeled and cut into chunks
- 3 russet potatoes, cut into large chunks {you can peel but you don’t have to}
- 3 garlic cloves
- 1 cup freshly brewed coffee {I suggest using light roast}
- 1 cup vegetable broth
For the gravy:
- 1 cup of the juices from the slow cooker
- 1 tablespoon corn starch
- 1/4 cup cold water
Garish:
- Freshly chopped Italian parsley
Instructions
For the pot roast:
- Remove the chuck roast from the refrigerator 15 minutes before cooking and let sit out.
- Chop the potatoes, onion and carrots into large chunks and put in a large mixing bowl. Sprinkle a small amount of salt and pepper on the vegetables.
- Place half of the potatoes, carrots and onions in the bottom of the slow cooker.
- Sprinkle each side of the chuck roast with salt and pepper {I sprinkle it on and use my hands to rub it all over to cover the roast}. Place the chuck roast side by side in the slow cooker on top of the vegetables. Put the remaining potatoes, carrots and onions on top of the meat. Add the 3 garlic cloves.
- Pour the coffee and vegetable broth over the pot roast. Cover and cook on low for 8 hours or high for 5-6 hours.
- Remove the meat, vegetables and potatoes and place on a platter and garnish with freshly chopped Italian parsley. Serve warm.
For gravy:
- Remove 1 cup of the liquid and bring to a boil in a medium pot. In a mason jar shake to combine 1 Tablespoon cornstarch and 1/4 cup of cold water. Add the liquid to the pot. Return the gravy to a boil and stir for two minutes. Remove from the heat and let sit to thicken up. This can serve as a gravy for those that want it.
Notes
- You can prepare your carrots the night before–peel them, cut them and store them in a container in the fridge. Also, you can cut the potatoes and submerge them in cold water in a large tupperware container.
- You could garnish this pot roast with curly parsley, thyme or Italian parsley.
- If you want, you could also add in some cut up celery.
Julia, looks soooo good! Must pull the slow cooker out and pick up a roast.
Jean | DelightfulRepast.com recently posted..Coffee Chocolate Gelato – Cuisinart Giveaway – ICE-100 Compressor Ice Cream Maker
Hope you like it! It is so good–soft and mouthwatering!
I never use a slow cooker, and gave away the two I got as gifts. Golden brown deliciousness is too important to me in the building of flavors. However, I LOVE the use of coffee in this recipe. Had a childhood friend whose mother was from Arkansas. She used to make an awesome red-eye gravy using leftover coffee. It’s a well known staple throughout the American South, usually served with baked, hickory smoked ham. Um, um, um! So, no, there’s nothing at all weird about it. Coffee adds a deep, dark, rich umami component. Thanks for reminding me to use that leftover coffee in my cooking..
I love the idea of using coffee with other meats, like ham. The nice thing with the pot roast is that when using the coffee in the slow cooker with it, it really tenderizes the meat! I hope you get a chance to try this recipe if you can get your hands on a slow cooker.
@Sharon Russell,
GBD is very important!! You could always brown all sides of meat in a cast iron skillet prior to putting in crock pot 😉
In your recipe “Slow cooker Pot Roast” you advice return the TRACY to a boil.
I have attempted to get a definition of TRACY but got nothing,
I am presuming it is the liquid left from the cooking that is now to be made into gravy but I would appreciate a more definite definition.
Sorry about that! It should say:
For gravy:
Remove 1 cup of the liquid and bring to a boil in a medium pot. In a mason jar shake to combine 1 Tablespoon cornstarch and 1/4 cup of cold water. Add the liquid to the pot. Return the gravy to a boil and stir for two minutes. Remove from the heat and let sit to thicken up. This can serve as a gravy for those that want it.
Anyone know how to adjust cooking time and temperature if I make this in a dutch oven on the stovetop instead of an electric slow cooker/crock pot?
I have not tried this recipe in a dutch oven on the stove top so I honestly can’t say what the temperature or cooking time would be. I don’t want to tell you something and have it turn out wrong!! You could try googling other pot roast recipes on the stovetop and see how they do it and then take my ingredients and try to adjust it using those recipes. Sorry I can’t be more helpful!