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Crock Pot Chuck Roast

Recently I was invited to a dinner hosted by the owner of Philly Cow Share. I normally don’t eat red meat, but knowing that all the foods being served would be local grass fed I had no reservations.

So I was pretty excited to try red meat, some of the things on the menu I’ve never had before in my life. Linda Geren a local chef not only made but showed us how to cook Roasted Bone Marrow with Greens, Pan Seared Flat Iron Steak with Roasted Asparagus and Plum Tomatoes and Braised Beef Short Ribs with Mixed Grain Pilaf. Everything was truly amazing – Yes, even the Bone Marrow. I was shocked that I loved it so much.

We had the opportunity to take a few cuts of meats home to cook for our own family. This Crock Pot Chuck Roast was a huge hit with my family and we had enough leftovers for other meals throughout the week.

Crock Pot Chuck Roast
Before we left for the evening we were given a cooking challenge. Each person at the dinner was given a type of beef, and I was given Chuck Roast. I haven’t had a roast since I was 18 years old. I’ve never really cooked any sort of beef so I knew this would be a challenge for me. When you think of a roast you think of fall or winter, not spring or summer. I truly wanted to make a traditional roast but it seemed silly when it was 90 outside. So the summer flew past (with some ups and downs) we are slowly getting back into the routine of being home. We had a rainy day coming up so I got the roast out of the freezer and gave it a try. I knew that I wanted to slow cook the roast since it’s harder to screw it up. I went through Pinterest and the internet for recipe inspirations. I then came up with this recipe and I have to say it turned out amazing. My family loved it and I have enough leftovers for a beef barley stew that I’ve been dying to make.

Slow Cooker Chuck Roast


1 – 3 to 4 lb chuck roast

4 cloves of garlic

1 onion sliced thin

4 carrots cleaned and thickly diced

4 celery stalks thickly diced

Sprigs of fresh thyme and rosemary tied together with kitchen string

Beef broth about 1 ½ cups

2 TB corn starch

3 TB Olive Oil

3 TB Water

3 TB butter

Salt/pepper to taste


Take the roast out of the fridge and let set for 30 minutes at room temperature. Rub with salt/pepper then push in coarsely minced garlic cloves into the roast.

At this point you need to brown each side of the roast in a pan on med/high heat using the butter and olive oil. I used my Ninja since I am able to use it as a stovetop and crock pot. While the roast is browning start cutting the veggies.

Once the roast is browned, pick up the roast and place on a plate. Pour ½ cup of beef broth to the bottom of the pan and scrap all the brown bits up. Now if you don’t have a Ninja pour the broth into the bottom of your heated crock pot. Place onions on the bottom of the pot and place the roast on top of the onions. Place veggies around the roast and season with salt/pepper. Add a bit more broth until you almost cover the veggies.

Slow cook the roast for about 8 hrs on low or until the beef is tender.

Once the roast is done, take out of the crock pot and let it rest.

To make the gravy, empty the veggies into a strainer keeping just the liquid. Place the liquid back into the crock pot. To thicken the sauce mix 2 TB of corn starch to 3 TB of water. Once it’s smooth add it to the broth and mix together. Place the roast back into the pot and coat the roast with the broth. Use the broth over the roast when serving. I served my roast with mashed squash potatoes and roasted zucchini from my garden, but any in season veggie would work great.

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