Why You’ll Love This Recipe

The long, low cooking time means the meat becomes amazingly tender and juicy.
It’s mostly “set-and-forget”—you prep in the morning, then return to a delicious meal.
It’s all in one pot: meat, vegetables, and gravy—minimal dishes.
Perfect for meal prepping or feeding a family with leftovers that taste even better the next day.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast (or other slow-cooking cut)
Salt and freshly ground black pepper
Olive oil (or another cooking oil)
Large onion, cut into thick slices or chunks
Garlic cloves, minced or smashed
Beef broth (or stock)
Optional: red wine for deglazing
Carrots, peeled and cut into large pieces
Potatoes (Yukon gold, red or baby potatoes), halved or left whole depending on size
Celery stalks (optional)
Dried or fresh herbs (such as thyme and rosemary)
Optional for gravy: cornstarch (or flour) and water (or additional broth) to thicken

Directions

Pat the beef roast dry, then season generously all over with salt and pepper. In a skillet over medium-high heat, add the oil and sear the roast on all sides until a deep brown crust forms. This step enhances flavour.
Place the sliced onion (and garlic, if desired) in the bottom of the slow cooker. Add the roast on top. Add the broth (and wine if using) to the skillet to deglaze, scraping up all the browned bits, then pour this liquid into the slow cooker over the roast.
Surround the roast with the carrots, potatoes, and celery (if using). Sprinkle herbs over the top. Cover and cook on Low for approximately 8 hours, or on High for about 6 hours, until the meat is tender and easily pulls apart with a fork.
Once cooked, remove the meat and vegetables to a serving platter.
For the gravy: strain about 1–2 cups of the cooking liquid into a saucepan. Whisk cornstarch (or flour) with a bit of water/broth to make a slurry, then stir into the liquid and simmer until thickened. Season to taste. Shred or slice the roast, arrange with vegetables, and pour the thickened gravy over top. Serve hot.

Servings and timing

Yield: Serves about 6 to 8 people (depending on roast size and appetite).
Prep time: ~20–30 minutes (including searing).
Cook time: ~8 hours on Low or ~6 hours on High.
Total time: Approximately 8–8½ hours (Low) or ~6½ hours (High).

Variations

Use rump roast, bottom round, or even brisket instead of chuck—just adjust cooking time and expect slightly different texture.
Substitute sweet potatoes or parsnips for the regular potatoes for extra sweetness and root-vegetable depth.
Add mushrooms into the cooker for umami richness.
For variation, add a splash of soy sauce or Worcestershire sauce to the liquid for deeper flavour.
Use gluten-free thickener (like arrowroot) for the gravy if needed.
Omit potatoes and serve the meat and carrots over mashed potatoes, rice, or buttered noodles.

Storage/Reheating

Fridge: Store leftovers (meat + vegetables + gravy) in an airtight container in the fridge for up to 3–4 days.
Freezer: Freeze portions of the meat and gravy (vegetables tend to become mushy when frozen) in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat in a saucepan over low-medium heat until warmed through, adding a splash of broth if needed to loosen the gravy. You can also microwave individual portions, covering to retain moisture. If vegetables have dried out, you may wish to add a little water or broth when reheating.

FAQs

What’s the best cut of beef for a crockpot roast?

The best cut is one that has good marbling and connective tissue, such as a beef chuck roast. This allows it to become very tender during the long cook time.

Do I need to sear the roast before putting it in the slow cooker?

While you can skip it, searing gives the meat a much deeper flavour and enhances the resulting gravy. Many recipes recommend it as a key step.

Can I cook this on the “High” setting instead of “Low”?

Yes, you can cook on High for about 6 hours instead of 8 on Low. However, Low tends to give the most tender result.

Should I add the potatoes at the start, or later?

You can add them at the start, but to avoid very soft/mushy potatoes you may choose to add them part-way through the cooking time. Some recipes suggest adding potatoes later.

How do I thicken the cooking liquid into a gravy?

After cooking, strain a portion of the liquid into a saucepan, whisk in a slurry of cornstarch (or flour) and water/broth, then simmer until the gravy thickens and coats the meat.

Can I use red wine in this recipe?

Yes — you can deglaze the skillet with red wine and add it to the slow cooker for extra depth of flavour, then top up with beef broth.

What vegetables go well with this roast?

Classic choices include carrots, potatoes, onions, and celery. Big chunks work best so they hold up during the long cook time.

Can I make this ahead of time?

Absolutely — you can cook it ahead, refrigerate the meat and gravy, and reheat when ready. The flavors often improve after sitting overnight.

How can I add more flavour without adding much effort?

Use fresh herbs if possible (thyme, rosemary), add a bit of Worcestershire or soy sauce, use broth instead of plain water, and deglaze your skillet to capture browned bits for flavour.

Conclusion

This Crockpot Meat Roast is a dependable, flavour-packed dish that delivers melt-in-your-mouth beef, hearty vegetables, and a rich gravy—all with minimal active time and fuss. Ideal for busy days, family dinners, or when you want something comforting without standing over the stove. Enjoy the ease and the delicious results!