Crock Pot Chuck Roast
Italian Style

Crock Pot Chuck Roast

Many of us have busy schedules and little prep. time to enjoy a home cooked meal everyday. The crock pot or slow is an appliance the can save you time and the expense of eating take-out food.


Most crock pot beef recipes simply tell you to throw in any cut of beef you may have, toss in a few spices and some liquid and bam, you should have the best slow cooker roast recipe. But to really acquire a great tasting, tender crockpot roast beef, the cut of beef you choose can be the difference between good and great.

If you really want the best slow cooker roast recipe, you want a cut from the chuck/shoulder. We love the blade roast from the chuck because of its tenderness and intense flavor. A slow cooker is perfect for cuts from the chuck/shoulder area that benefit from slow, wet cooking methods. The crossrib roast(beef shoulder roast) will yield nice results, but our favorite by a long shot is the blade roast.

When cooking a large 5-6lb blade roast we had better results simply cutting the roast in half, creating two 2.5-3lb roasts. This gave us two tender, more evenly cooked roast. This crock pot chuck roast recipe is blended with ingredients for an Italian style dinner.

Serves 5-8 People

Cooking Time 9-11 hours on low or 5-7 hours on high


  • 3-6lb or two 2-3lb boneless blade roast
  • 4-6 garlic cloves, minced
  • 2 onions, chopped
  • 3-4 carrots, peeled, cut into small pieces
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 28oz can crushed tomatoes
  • 2 bay leaves
  • salt and pepper to taste
  • Cooking Instructions
    Crock Pot Chuck Roast

    1. Microwave tomato paste, onions, garlic, carrots, red pepper flakes and oregano in a bowl, stirring occasionally, until onions are softened, about 4-5 minutes. Transfer to slow cooker.

    2. Add to slow cooker stirring, chicken broth, red wine, crushed tomatoes and bay leaves. Season roasts with salt and pepper. Place roasts into slow cooker and cook 9-11 hours on low or 5-7 hours on high.

    3. Remove roast and transfer to a plate or cutting board and tent loosely with foil, 15-20 minutes. Remove and throw away bay leaves.

    4. Let liquid in the slow cooker settle for 5-10 minutes, remove fat from surface with a large spoon. Add salt and pepper to taste. Slice roast 1/4-1/2 inch slices and serve with the sauce from the slow cooker.

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