Slow Cooker Boneless Chuck Roast
This slow cooker boneless chuck roast recipe made with potatoes and carrots is the ultimate pot roast dinner. Juicy, tender beef and flavorful veggies melt in your mouth for a classic homestyle dish your family will love!
Learning experiences
Pot roast was the first meat I served at a dinner party. Sure, I’d cooked meals for people but never for a bunch of people. I wanted to wow my friends with the flavor of this pot roast recipe.
I wish I could say the whole meal came out yummy, but that would be a lie. I made carrots, oven roasted potatoes and pot roast. The carrots and the potatoes came out crunchy, not the way they are supposed to, but let me tell you, the pot roast came out superb!!
For that first dinner party, I used the same recipe I’m using today, but I cooked the roast in the oven instead of a slow cooker. That was the problem with the crunchy veggies: I had too many dishes in the oven. But lesson learned. Luckily, we had rolls and a delicious dessert: my nana’s chocolate cake.
And I gave my guests a nice change. They really had to chew their vegetables, so they probably burned up more calories crunching on those darn things than if the veggies just melted in their mouths. (Aren’t I good to my friends?)
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Ingredients and substitutions
- Butter – to sear the meat. You could also use extra virgin olive oil.
- Chuck roast – boneless.
- Salt – kosher
- Pepper – ground pepper (this is optional).
- Onion – sweet Vidalia, but you could use a yellow onion instead.
- Carrots – washed. I don’t peel the carrots as I like the extra nutrients.
- Garlic – I use 3 garlic cloves, crushed. If you don’t have some on hand, you can either use garlic paste or garlic powder, but fresh garlic is best.
- Small yellow potatoes – I like to use small potatoes. You can also use small red potatoes instead if you prefer.
- French onion soup mix – the dehydrated kind.
- Cream of mushroom soup – I use a natural non-MSG brand.
- Beef broth – Trader Joe’s has great broth. One of the things I love about it other than it being delicious, is there is no added MSG.
Helpful tips
- I like to sear the chuck beef before placing it in the slow cooker, but if you don’t have time, it will still come out delicious.
- After I sear the beef chuck roast, (takes around 10 minutes total), I pour the beef juices in the crockpot when I add the meat.
- Fresh thyme is perfect in beef dishes but if you don’t have it, dried thyme will work just as well.
- If you want to slice the pot roast, don’t let the temperature of the meat go over 185 – 190 degrees. I usually cut the meat in large chunks.
- If you want to shred the meat, the temperature should be between 195 – 205 degrees. That’s what I did with this recipe.
How to make a slow cooker boneless chuck roast
Pre-step
Get out a crockpot or slow cooker, and large skillet, or sauté pan.
Step one
Gather the ingredients – boneless chuck roast, carrots, potatoes, broth, cream of mushroom soup, French onion soup mix, and onion.
Step two
Unwrap the beef and pat it dry with paper towels. Liberally salt and pepper the chuck roast.
Step three
Heat the skillet or sauté pan on medium-high heat. Once it heats up, add 1 tablespoon of butter and once it has almost melted, add the beef in the pan. Sear for 3 minutes on the two long sides and 1 minute on the other sides.
Step four
As the beef is searing, chop both the carrots and onion in chunks.
Step five
Add the beef to the crockpot, along with the juices from the pan. (A)
Step six
Add the carrots, onions, crushed garlic, and salt. (B)
Step seven
Add the onion soup mix (C), condensed cream of mushroom soup, and beef broth.
Step eight
Place the lid on the slow cooker and set it on high for 4 1/2 hours.
Step nine
After an hour, add the baby potatoes, fresh thyme, and replace the cover.
Step ten
After the slow cooker beeps that it’s done, take a meat thermometer and check the temperature. If you want to slice the beef or cut it in chunks, the internal temperature should be between 185 – 190 degrees Fahrenheit.
If you want to shred the meat, the internal temperature should be between 195 – 205 degrees Fahrenheit. If the meat isn’t done, add another 30 minutes. But 4 1/2 hours should be enough.
I take two forks to shred the meat if I go this route.
Perfect.
Time to take the slow cooker pot roast out of the cooker and put the veggies and gravy into a serving bowl.
This time around, I decided to shred the meat. I cut the string and then pulled the meat apart with two forks.
Here is an old photo of the chuck roast in chunks instead of shredding it.
Mmmmm. Moist, tender, soft, and scrumptious.
I hope you enjoyed this slow cooker boneless chuck roast recipe!
Please feel free to leave me a comment. What is your comfort food meal?
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to hear your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Slow Cooker Boneless Chuck Roast
Ingredients
- 2 tablespoons olive oil
- kosher salt
- 2.65 pound chuck roast (boneless)
- 1 pound carrots (washed and chopped into chunks)
- 1 large onion (small, chunked)
- 3 cloves garlic (crushed)
- 10 ounces Yukon gold potatoes (small bag, washed)
- 1 can cream of mushroom soup (I used organic with no msg)
- 1 package onion soup mix
- 1/2 cup beef broth
- 1 teaspoon dried thyme (or 5 sprigs of fresh)
- 1 teaspoon sea salt
- Pepper to taste
Instructions
- Place the saute pan on the stove and turn the heat on medium high heat. Once it heats up for a few minutes, add oil.2 tablespoons olive oil
- Liberally sprinkle kosher salt on all sides of the chuck roast. Add ground pepper. Add the roast to the hot pan and sear the two biggest sides for 3 minutes each. Lastly, sear the other sides for 1 minute each side. So ten minutes total.kosher salt, Pepper to taste, 2.65 pound chuck roast
- Add the chuck roast and the juices from the pan to the slow cooker. Next add the carrots, onions, mushroom soup, dried onion soup, garlic, thyme, and sea salt. Pour the beef broth over the meat.1 pound carrots, 1 large onion, 3 cloves garlic, 1 can cream of mushroom soup, 1 package onion soup mix, 1/2 cup beef broth, 1 teaspoon sea salt, 1 teaspoon dried thyme
- Cover and set timer for 4 1/2 hours on high.
- After an hour, open cover and add baby potatoes.10 ounces Yukon gold potatoes
- When the cooking time is up, take an internal temperature. It should read 185 – 190 F if you want to cut it up, or 195 – 205 F to shred it like I did. Place on a platter, cut the string and either cut it up or shred it.
- Transfer contents of slow cooker to a serving bowl and add the meat.
- Serve
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I like to sear the chuck beef before placing it in the slow cooker, but if you don’t have time, it will still come out delicious.
- After I sear the beef chuck roast, (takes around 10 minutes total), I pour the beef juices in the crockpot when I add the meat.
- Fresh thyme is perfect in beef dishes but if you don’t have it, dried thyme will work just as well.
- If you want to slice the pot roast, don’t let the temperature of the meat go over 185 – 190 degrees. I usually cut the meat in large chunks.
- If you want to shred the meat, the temperature should be between 195 – 205 degrees. That’s what I did with this recipe.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
Thanks for the recipe. Google+ must have recommended this page to me because I’ve been searching for a slow cooker recipe like this recently, and read my mind to know that this would be the right one. My first visit here. I enjoyed the commentary with pictures through the stages of the recipe (and lessons learned), and then the full recipe summary at the end.
I’m glad you enjoyed it. It is pretty easy as the slow cooker does most of the work for you!
My favorite darling! I will also use a 5lb Boston Butt or Pork Shoulder and pour the rendering and veggies on rice and omit the potatoes. Happy New Year dear…
Vince!
Nice! I like that idea as well. The gravy on the rice would be sooooo good!
I always use the onion soup mix as well when making a pot roast. I really like the flavor of it. But I always buy the russet potatoes and peel and then cut them up. But now that I’ve seen it your way I decided that’s too much work for me! Those baby potatoes look so cute and yummy, thanks for the recipe!
Carissa,
Thanks so much. I’m all for no muss potatoes!
This is definitely my kind of food, so comforting and tasty! Nothing beats an amazing home-made dish.
I totally agree Daniela!
Love slow cooked dishes and this one looks really tasty. Will have to give this one a go 🙂 Thanks!!
Martyn,
Thank you! I love slow cooked dishes as well!
This looks like delicious comfort food, so tasty!
Sounds so warm and comforting for these colder days!! <3
Nothing better than a good pot roast!
Mikaela, I totally agree!
Pot roast is such a comfort food!
I am looking forward to making your recipe as it looks so delicious!
is slow cooker on high or low?
Judy, I do it on high for 4 hours or low for 8 hours. Hope you enjoy it.
the only thing that I would do different is spread horseradish on the top it seems to tenderize but no strong flavor
That sounds good Pam. I love horseradish, I’ll have to try it that way the next time I make this.
Yum! I’m making it tomorrow and I’m definitely stealing that idea!
Yay!! Thanks, Mary!
Love a slow cooker dinner, minimal prep, minimal clean up and minimal time on my feet!
Me too, Laressa! Thanks so much for your comment.
This really could not be easier!! I know this one will be on repeat A LOT this fall and winter!!
Thank you, Casey! I’m glad you enjoyed it.
This is perfect for a lazy Sunday afternoon!
Indeed, Jess. Thank you!
This looks so good! It reminds me of the recipe that my grandmother has passed down to the rest of the family. I’ll have to switch it up and try this recipe the next time I make it!
Thanks, Kerri. I hope you enjoy it when you do.
This was such a hearty and delicious recipe, worthy of a restaurant, indeed! Easily, a new favorite dish!
Thanks so much, Sara! I appreciate it and I’m glad you enjoyed it.
Wow! This recipe looks so yummy! Plus I love food that is slow-cooked. It gives the best taste to the dish! Loved it!
Thanks so much, Amy! I appreciate it.
This came out perfect. The 4.5 hrs could have been cut to 4 hrs; it was hot enough to shred. I seared in cast iron, then transferred to crock pot, added ingredients on and around (not under). I didn’t bother mixing anything. I used Golden Mushroom soup just because I had it. I had leftover cherry tomatoes and 3 cooked corn cob halves that I added to top the last 45 min. Funny how a single pot can turn into so many bowls to put on the table (if you want to separate out all the ingredients for serving). 🙂
That’s awesome, Bonnie! Thanks for letting me know. I love when people tweak my recipes and make it their own!
This is THE BEST pot roast, and wonderful for shredding (actually, the only way to go I think)! I’ve made this 3 times and it just makes my stomach growl when I’m cooking it. I just want to dive in! Can use EVOO or coconut oil (takes the high heat). Meat 2-3#. Pkt of tomato-onion soup mix works if you don’t have just onion soup pkt. C.ofCelery+ sm can chopped mushrooms is you don’t have C.ofMushroom soup. Can made w/o the veg if you just want shredded meat. No need to thicken sauce. Instead, pour 2 c HOT water down one side of crock carefully and use wooden spoon to scrap off the chitlins from the sides and bottom. Ladle some of that water into the sauce to thin it as it will be a tad too thick. While meat is warm, shed it with shredding forks. I was able to divide all the meat and sauce into 5 containers to give to family members. DO THIS RECIPE!
Thanks so much, Bonnie! I love that you made the recipe your own. Also thanks for coming back to the site and commenting. You made my day!
Hands down THE BEST, and easy. I do like to remove large fat areas from meat first. Before adding to crock, I cut the roast into 4 sections to fit in better as I like to do 3 roasts at a time in an elongated crock pot. When cooked, I shred and divide among 6 siblings as an entree with “gravy.” I attach a label with ingredients and ideas on how to use: Eat with a potato, sweet potato, rice or grain of any kind. Or, put on pasta, or on a bun like a sloppy Joe with BBQ sauce, or with au jus for French Dip. Can add a vegetable or salad as a side.