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!

A full crock filled with the chuck roast in front of another

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.

Beef, broth, soup mixes, potatoes, onion, and carrots on a table

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)

crock pot with meat, onions, carrots, and garlic

Step seven

Add the onion soup mix (C), condensed cream of mushroom soup, and beef broth.

Dry soup mix and condensed mushroom soup in crock pot

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.

Crockpot with the pot roast, vegetables, and gravy

Perfect.

Time to take the slow cooker pot roast out of the cooker and put the veggies and gravy into a serving bowl.

White plate with chunked pot roast in it with the big bowl behind

This time around, I decided to shred the meat. I cut the string and then pulled the meat apart with two forks.

two crocks filled with the pot roast

So good. Let’s look at the pot roast in the other crock.

potatoes, carrots, onions and meat in a crock

Here is an old photo of the chuck roast in chunks.

Mmmmm. Moist, tender, soft, and scrumptious.

Overhead view of the two crocks filled with the hearty stew with two spoons

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 I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Square view of the pot roast in a crock

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!
5 from 18 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Meat
Keyword: boneless chuck roast, pot roast, slow cooker meal
Prep Time: 10 minutes
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 50 minutes
Servings: 8 Servings
Calories: 382kcal

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
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Notes

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.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 17g | Protein: 35g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 650mg | Potassium: 992mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9495IU | Vitamin C: 9.7mg | Calcium: 75mg | Iron: 5mg
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34 Comments

  1. 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.

  2. 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…

  3. 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!

  4. This is definitely my kind of food, so comforting and tasty! Nothing beats an amazing home-made dish.

  5. Love slow cooked dishes and this one looks really tasty. Will have to give this one a go 🙂 Thanks!!

  6. the only thing that I would do different is spread horseradish on the top it seems to tenderize but no strong flavor

  7. 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!

  8. This was such a hearty and delicious recipe, worthy of a restaurant, indeed! Easily, a new favorite dish!

  9. Wow! This recipe looks so yummy! Plus I love food that is slow-cooked. It gives the best taste to the dish! Loved it!