Crock-Pot Chuck Roast

I’ll try to get a picture next time… it gets eaten so fast I can’t get a pic of it cooked, lol.

Chuck Roast is a comfort food.  Tender, tasty and ever so easy to prepare.  Here’s our real-life, simple method of preparing it.  The roast is still good if you skip the sear method, but searing it makes it really awesome.  Also, you can use this method on other roast cuts, but Chuck is our favorite. 😉

STEP 1: Thaw your roast.
I like to set the package out on a towel on the counter the at bedtime.  That way it’s ready to sear and toss in the crock-pot before leaving for work. 

STEP 2: Remove the roast from the package and quickly rinse under cool water.

STEP 3: Sprinkle generously with Salt, and sprinkle lightly with Garlic Powder and Black Pepper.

STEP 4: In a large skillet, sear all sides of the roast.  To do this, heat about 2-3 tablespoons of olive/other oil on high heat.  As soon as the oil has warmed, put roast in and allow to sit until seared a light brown, turning to the other large side and searing.  Then, using a pair of tongs, hold roast up on its side to sear the sides, turning as needed to sear all sides.

STEP 5: Plop it in a crock-pot with the fattiest side up, dump all pan juices over it, and cook on high for 6 hours.  Sometimes, I run some hot water in the pan to help lift more of the tasty pan juice and pour that over it as well, but never more than about 1/2 to 1 cup.  If the roast will be cooking longer than 6 hours, I’d recommend adding a cup of water in the crock pot.

OPTIONAL STEP 6:  FOR POT ROAST.  When you put the roast in the crock pot, add some whole small to medium red or yellow potatoes, a small package of baby carrots and an onion peeled and quartered.  Remember to season the veggies with some salt and pepper too.

When it’s done, it will be fork tender and shred like pulled pork.

OVEN COOKING:  I have found that still following the steps above for the meat only, and wrapping it in tinfoil, this roast does pretty well at 300 degrees for approximately 3-4 hours in the oven.


  • Serve over rice.
  • Shred and serve on buns with BBQ sauce.
  • Shred and put it on a bun with your favorite cheese and some au jus for a French Dip.   (McCormicks makes a au jus packet.)
  • If you like Roast Beef Manhattan, you can’t beat chuck roast for the beef.  Either make gravy or buy brown gravy to go with the roast.  On a plate, layer two pieces of toast, topped with mashed potatoes, and cover with Beef and Gravy.
  • This roast will lend itself well to any pot roast recipe.


*If your home isn’t air-conditioned, you will probably want to take your roast package out of the freezer 1-2 mornings before you will use it and thaw it slowly in the fridge. 

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