Flavorful Chuck Roast Recipe Easy Crockpot Dinner with Herbs

Posted on November 18, 2025

Let me tell you, there’s nothing quite like walking into the kitchen and smelling the rich aroma of a chuck roast simmering in red wine, garlic, and fresh herbs. This recipe has a special place in my heart—and my dinner rotation—because it’s one of those set-it-and-forget-it meals that delivers incredible flavor with minimal effort.

Years ago, I made this for a Sunday family dinner, and now it’s one of those dishes everyone requests. The crockpot does all the hard work, turning a humble cut of meat into a tender, melt-in-your-mouth masterpiece. Plus, the red wine and herb-infused gravy? Absolute magic. If you’re looking for an easy, hearty dinner that feels fancy, this is the one.

Why You’ll Love This Recipe

Okay, real talk—this crockpot chuck roast recipe is a game-changer. Here’s why it’s a must-make:

Set-It-and-Forget-It: The crockpot does all the heavy lifting. You just prep, toss it in, and let it work its slow-cooking magic.
Big Flavor, Minimal Effort: Red wine, garlic, and fresh herbs create a rich, savory sauce that tastes like you’ve been cooking all day (even if you haven’t).
Perfectly Tender Meat: Chuck roast is the ideal cut for slow cooking. It breaks down beautifully, soaking up all those flavors.
Leftovers That Shine: This roast reheats like a dream, and you can use the leftovers in sandwiches, tacos, or even pasta.

Whether you’re hosting dinner guests or just want something cozy for a weeknight meal, this recipe delivers every time.

What Ingredients You’ll Need

Don’t let the rich flavor fool you—this recipe uses simple ingredients that you probably already have. Here’s the rundown:

Chuck Roast (3-4 pounds) — Look for a well-marbled roast. The fat adds flavor and keeps the meat juicy.
Red Wine (1 cup / 240ml) — Use a dry red wine like cabernet sauvignon or merlot. Don’t worry, the alcohol cooks off, leaving a deep, savory flavor.
Beef Broth (1 cup / 240ml) — Adds depth and keeps the roast moist. You can substitute chicken broth if needed.
Carrots (3-4 large, peeled and cut into chunks) — Sweet and earthy, they soak up all the delicious juices.
Potatoes (4 medium, halved or quartered) — I use Yukon Golds because they hold their shape and have a buttery flavor.
Onion (1 large, sliced) — Adds sweetness and a subtle bite as it cooks down.
Garlic (6 cloves, minced) — Because garlic makes everything better.
Fresh Herbs (3-4 sprigs each of rosemary and thyme) — These infuse the roast with incredible aromatic flavor. Dried herbs work too, if that’s what you have.
Tomato Paste (2 tablespoons) — Adds richness to the sauce.
Olive Oil (2 tablespoons) — For searing the roast before slow cooking.
Salt & Pepper — Don’t be shy! Seasoning the roast well is key to bringing out its flavor.

Quick note: If you don’t have red wine, you can substitute with grape juice or even extra beef broth—it won’t be exactly the same, but it’ll still taste amazing!

Equipment Needed

You don’t need a fancy setup to make this recipe. Here’s what you’ll need:

Crockpot — Any slow cooker works, but I use my 6-quart model for this recipe.
Large Skillet — For searing the roast before slow cooking. This step is optional but highly recommended.
Tongs — Makes flipping the roast and serving easier.
Cutting Board & Knife — For prepping the veggies and herbs.
Ladle — Perfect for serving up that incredible gravy.

That’s it! No complicated equipment, just good old-fashioned kitchen basics.

How to Make It: Step-by-Step

Let’s get cooking! Here’s exactly how to make this flavorful chuck roast in your crockpot:

Season the Roast: Generously sprinkle salt and pepper on all sides of the chuck roast. Don’t skimp—this is the base of your flavor.
Sear the Meat (Optional): Heat olive oil in a large skillet over medium-high heat. Add the roast and sear for 2-3 minutes per side, until browned. This step locks in flavor and forms a crust.
Prep the Crockpot: Add the sliced onion, carrots, and potatoes to the bottom of your crockpot. They’ll act as a bed for the roast.
Add the Roast and Liquids: Place the seared roast on top of the veggies. Pour in the red wine and beef broth. Stir in the tomato paste and minced garlic.
Add Herbs: Tuck the rosemary and thyme sprigs around the roast. If using dried herbs, sprinkle them evenly over the top.
Cook: Cover and cook on low for 8-10 hours or high for 4-6 hours. Low and slow is my preference—it makes the meat extra tender.
Check for Doneness: The roast is ready when it’s fork-tender and the vegetables are soft. If it’s not quite there, let it cook longer.
Serve: Remove the rosemary and thyme sprigs. Slice or shred the roast, and serve with the veggies and gravy. Ladle that sauce over everything—it’s the best part!

Time-saving tip: You can prep the veggies the night before and store them in the fridge. Then, just toss everything together in the morning!

My Best Tips & Techniques

Here’s what I’ve learned from making this recipe more times than I can count:

Sear the Meat: It’s tempting to skip this step, but trust me, it makes a huge difference in flavor.
Don’t Overcrowd the Crockpot: If you’re doubling the recipe, make sure your crockpot is big enough. Overcrowding can affect cooking time.
Use Fresh Herbs: Dried herbs work in a pinch, but fresh rosemary and thyme take this to another level.
Let It Rest: After cooking, let the meat rest for 10 minutes before slicing. This locks in the juices.
Make It Ahead: The flavors actually deepen overnight, so this is a great recipe to make a day ahead for guests.

Real talk: If you don’t have a crockpot, you can make this in a Dutch oven. Just cook it low and slow in the oven at 300°F (150°C) for about 3-4 hours.

Ways to Mix It Up

Feeling creative? Here are some fun variations:

Mushroom Lover’s Twist: Add 1 cup of sliced mushrooms to the crockpot for extra umami.
Italian Flair: Swap the rosemary and thyme for oregano and basil, and add a can of diced tomatoes.
Spicy Kick: Add ½ teaspoon crushed red pepper flakes for a little heat.
Low-Carb Option: Skip the potatoes and double up on carrots and celery.
Asian Fusion: Replace red wine with soy sauce and beef broth with chicken broth. Add a tablespoon of grated ginger.

Have fun experimenting! This recipe is super versatile.

Serving Ideas & Storage

Here’s how to make the most of your chuck roast:

Serving Suggestions

Classic Comfort: Serve with crusty bread to soak up the gravy.
Fancy Dinner: Plate it with garlic mashed potatoes and roasted green beans.
Leftover Magic: Shred the meat and use it in sliders, tacos, or even a pasta sauce.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop.
Freezer: Freeze the roast and veggies (with gravy) in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

Pro tip: Freeze extra gravy in ice cube trays for easy portions later—it’s perfect for quick sauces or soups!

Nutritional Info & Health Benefits

Here’s why I feel good about serving this:

Nutritional Info (Per Serving)
Calories: ~350
Protein: 25g
Carbs: 15g
Fat: 18g

Health Highlights:

Protein-Packed: Chuck roast is rich in protein, keeping you full and satisfied.
Nutrient-Rich Veggies: Carrots and potatoes provide vitamins, fiber, and potassium.
Antioxidants: Red wine and fresh herbs add a boost of antioxidants.

Is this a health food? Not exactly. But it’s hearty, balanced, and made with real ingredients—and that’s good enough for me.

Final Thoughts

So there you have it—my flavorful crockpot chuck roast recipe with red wine and herbs. It’s cozy, delicious, and surprisingly easy to make. Whether you’re cooking for family, hosting friends, or just treating yourself, this is one of those dishes that feels like a hug in food form.

Make it your own, try the variations, and don’t forget to share your results! I’d love to hear how it turns out for you.

Happy cooking!

FAQs

Q: Can I use a different cut of meat?

A: Yes, you can use brisket or even pork shoulder. Adjust the cooking time slightly based on the cut.

Q: What’s the best type of red wine to use?

A: Go for a dry red wine like cabernet sauvignon, merlot, or pinot noir. Don’t use cooking wine—it’s too salty!

Q: Can I skip searing the roast?

A: Technically, yes, but searing adds a lot of flavor. If you’re short on time, you can skip it, but I recommend doing it if you can.

Q: How do I know when the roast is done?

A: The meat should be fork-tender. If it’s not, cook it longer—it’s hard to overcook in a crockpot.

Q: Can I make this ahead of time?

A: Absolutely! The flavors deepen overnight. Store it in the fridge and reheat on the stovetop or in the crockpot.

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