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Crockpot Chuck Roast

Happy Fall to you all! 

This week has really been giving all the Fall feels. The weather has cooled off, the leaves are covering the ground like a colorful carpet and the comfort dishes are rolling out in full force. 

I wanted to share my crockpot chuck roast recipe that is an absolute go-to this time of the year. It is a dish that warms your belly and your soul, leaving you feeling satisfied and happy!

Crockpot Chuck Roast 


  • 2 tbsp. olive oil
  • Sea salt & course ground pepper
  • 3 lb. chuck roast
  • 1 large yellow onion, cut into large chunks
  • 4 cloves of garlic, minced
  • 1 1/2 cups beef broth
  • 1 tbsp. chopped fresh rosemary
  • 1/2 tbsp. fresh thyme
  • 2 lbs. potatoes, yukon gold is my recommendation, left whole or cut into halves
  • 6 carrots, peeled and cut into quarters



  1. Heat 1 tbsp. olive oil in a skillet on stovetop. Pat dry your roast and rub generously with salt and pepper.
  2. Add your chuck into the skillet and sear each side until slightly browned (3-4 mins per side). 
  3. Transfer to crock, leaving the skillet untouched.
  4. Add in the other tablespoon of olive oil to your skillet along with onions and garlic. Sautee until browned and then pour onion and garlic mixture onto roast in the crock.
  5. In skillet add beef broth, rosemary and thyme and cook about 30 seconds or until able to scrape up bits from the pan. Remove from heat. 
  6. Place your potatoes and carrots on top of meat and then finish with a good pour of your broth mixture from skillet.
  7. Cook on low for 8 hours or high for 6. Recommended to cook on low. 
  8. You can transfer to a sheet pan and cut your potatoes smaller should you like. 

* To thicken your sauce into a gravy add together beef broth (3tbsp) and cornstarch (2 1/2 tbsp) together and whisk over medium heat until thickens. Pour into crock’s sauce, mixing well. 


crockpot chuck

roast chuck

veg chuck

roast done


I hope you enjoy this comfort dish of mine. It will stick to your ribs and leave you a happy camper!


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