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Juicy, fall-apart chuck roast slow-cooked to perfection with bold, savory seasonings and tender veggies-this is the kind of comfort food dinner that makes you feel like a rockstar with barely any effort.
My unique blend of taco, ranch, and Italian seasoning mixes turns humble ingredients into pure comfort food magic.
Why I Love This Recipe
Growing up in South Texas (as mentioned in my About Me Page), pot roast was our ultimate comfort meal. But I was always on the hunt for something more than the usual bland "meat and potatoes."
After years of tweaking, my unique blend of taco, ranch, and Italian seasonings turned humble ingredients into pure magic. This is the recipe my family begs for, rain or shine!
Table of Contents
🥄 Recipe at a Glance
| Quick Facts | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 8-10 hrs (Low) or 4-5 hrs (High) |
| Servings | 6-8 |
| Main Ingredients | Chuck roast, potatoes, carrots, onion, beef broth, taco / ranch / Italian seasoning |
| Skill Level | Easy |
| Calories* | ~421 per serving |
*Nutrition values, including calories, are estimates and will vary based on ingredients used.
💛 Why You'll Love This Recipe
🥩 Juicy & fall-apart tender
Chuck roast slow cooks into melt-in-your-mouth perfection due to the low and slow cooking.
🌶️ Big, bold flavor
Taco, ranch, and Italian seasonings bring serious flavor power.
🥕 One-pot wonder
Meat, potatoes, veggies, and gravy-all in one Crockpot.
⏲️ Set it & forget it
10 minutes of prep. That's it.
⭐️ Rave reviews
200+ five-star ratings from readers and family.
❄️ Freezer-friendly
Perfect for make-ahead meals and leftovers.
🔄 Ingredient Swaps & Substitutions
Missing something? Don't stress-here's how to make it work:
🥩Chuck Roast → Brisket or bottom round will work, but chuck is king for tenderness.
🥕Baby Carrots → Whole carrots, chopped into chunks, work just fine.
🥔Potatoes → Red, Yukon Gold, or russet all hold up beautifully-just cut into big chunks.
🧅Onion → Yellow, white, or sweet onions are all fair game.
🍲Beef Broth → Beef Bone Broth, or Chicken or veggie broth in a pinch.
🍶Worcestershire Sauce → Sub with soy sauce or balsamic vinegar.
🧂Taco Seasoning → Make your own with chili powder, cumin, and smoked paprika.
🧂Ranch Seasoning → Try a mix of garlic powder, onion powder, dill, and parsley.
🧂Italian Seasoning → Greek seasoning or oregano/basil/thyme combo works well.
See the printable recipe card below for the full ingredient list with quantities.
🍲 How to Make Crockpot Chuck Roast
- Step 1: Seasoning Rub – In a small bowl, mix taco seasoning, ranch seasoning, Italian seasoning, salt, and pepper. Rub this spice blend all over the chuck roast.
- Step 2: Heat oil in a large skillet over medium-high heat. Once hot, sear the roast for 2-3 minutes per side until browned.
- Step 3: Place the roast in the bottom of a 6-quart Crockpot. Add potatoes, carrots, and onion around and on top of the roast.
- Step 4: In a bowl or measuring cup, whisk together the beef broth and Worcestershire sauce. Pour evenly over the roast and veggies.
- Step 5: Slow cook LOW for 8-10 hours or HIGH for 4-5 hours. I recommend cooking on low for the most tender roast.
- Step 6 – Let the roast rest about 5-8 minutes and then using 2 forks shred the roast.
⭐️ Pro Tips for Success
- Sear for flavor - Don't skip this step. It builds that crave-worthy crust.
- Chunk your veggies - Big cuts prevent mushy potatoes and carrots.
- Adjust seasoning at the end - Taste the gravy before serving and add salt or broth as needed.
- Reduce Salt - Make your own Homemade Taco Seasoning and Greek Seasoning.
- Let it rest - Give it 10 minutes to settle before shredding so the juices stay put.
🔁 Variations
- Add heat: A pinch of red pepper flakes or a diced jalapeño brings the heat.
- Add mushrooms: Stir in sliced mushrooms during the last 2 hours.
- Low carb: Use turnips or cauliflower instead of potatoes.
- Make it Tex-Mex: Use leftovers for tacos, nachos, or burrito bowls.
🍽 What to Serve With It
- Dinner Rolls, Crusty bread or Texas toast
- Chopped Vegetable Salad or dinner salad
- Roasted green beans or sautéed spinach
- Mashed potatoes (skip crockpot potatoes if doing this!)
- Yorkshire Pudding by The Daring Gourmet, is a popular English savory side dish.
- Leftovers = sliders, tacos, or pot roast grilled cheese
❓FAQs
You can skip searing if you're in a rush, but you'll miss out on a deeper, richer flavor and that delicious crust. I always recommend it if you have a few extra minutes!
For food safety and even cooking, always thaw the roast completely before slow cooking.
For the juiciest, most tender results, cook a chuck roast in the Crock Pot on LOW for 8-10 hours or on HIGH for 4-5 hours. LOW is best for maximum tenderness and flavor, especially with a 3 lb roast-your beef will be melt-in-your-mouth perfect!
If your roast is smaller (around 2 lbs), check for doneness about an hour earlier.
If it's bone-in or extra thick, the full time is usually needed.
The roast is done when it's fork-tender and shreds easily-don't rush it!
Absolutely! Remove the roast and veggies, then whisk in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) into the juices and cook on HIGH until thickened.
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze shredded beef with a bit of the broth for up to 3 months.
💬 Final Thoughts
This Crockpot Chuck Roast is one of those recipes that works just as well on a busy Tuesday as it does for Sunday dinner. It's packed with flavor, extremely tender thanks to low and slow cooking, and wildly easy.
If you try this recipe, drop a rating, leave a comment, and let me know how it turned out. And hey-share it with a friend who loves a good comfort meal!
Recipe
Ingredients
- 2 Tablespoons olive oil
- 3 lb Chuck Roast
- Salt and pepper to taste
- 1-1/2 cups Baby Carrots
- 2 lbs potatoes cubed
- 1 onion roughly chopped
- 2 cups beef broth (or beef bone broth)
- 2 Tablespoons Worcestershire
- 2 Tablespoons homemade taco seasoning or a little over half a store bought packet
- 3 Tablespoons ranch seasoning
- 1 Tablespoon Italian seasoning
Instructions
Make The Seasoning Rub: In a small bowl, combine the salt, pepper, taco seasoning, ranch seasoning and Italian or Greek Seasoning. Rub the seasoning mix all over the roast.- Sear The Roast: Heat oil in a large skillet over medium-high heat. Once hot, sear the roast for 2-3 minutes per side until browned.
- Add To Slow Cooker: Place the roast in the bottom of a 6-quart Crockpot. Add potatoes, carrots, and onion around and on top of the roast.
- Add Liquid: In a bowl or measuring cup, whisk together the beef broth and Worcestershire sauce. Pour evenly over the roast and veggies.
- Cook Low and Slow: Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until fork-tender and falling apart.
- Rest and Serve: Let the roast rest 10 minutes before shredding so the juices stay put. Serve with veggies and spoon extra gravy on top.
Video
July 2025 Note: I updated the post to reorganize the sections, add labeled ingredient and step by step photos, and clarify the instructions so the recipe is as easy to follow as possible.
Michelle says
Absolutely hands down, the best pot roast I’ve ever had. Can’t wait to make again.
Michele says
Hi Michelle,
I’m thrill to hear you liked it so much. It’s our favorite too.
Thanks,
Michele
Jason says
What is the fine temperature, seems silly to have a recipe without that…
Michele says
Hi Jason,
Thank you for visiting Flavor Mosaic. This is a slow cooker recipe, which is why the recipe states to cook on low without saying a temperature. If you would like to cook it in the oven, you can preheat the oven to 350 degrees F., and cook the roast for 45 minutes for each pound of meat. So, if you have a 3 pound roast, then you would cook it for 2 hours 15 minutes at 350 degrees F.
Let me know if you have any other questions.
Thanks,
Michele
Jill says
Hi Jason. I don’t really think the “seems silly” is necessary. Kind of mean, actually. But a very classy response from Michele.
Dan says
Jill. Don’t be such a Karen! You are too soft.
Deanna says
I’m going to try this over the weekend! When you say add the seasonings, do you stir them in to the broth, or do you sprinkle them together all over the roast? Also, your link for the video is nowhere to be found that I can see.
Michele says
Hi Deanna,
I’m happy to hear that you want to try this. The seasonings you can stir into the broth. At the top of the blog post, by the social media share buttons, is the “Jump To Recipe” link. Click on that to jump to the recipe card that is located at the bottom of the blog post (just above the comments), and the video is in the recipe card under the instructions. Please let me know if you have any more questions.
Thanks,
Michele
Niecey says
I am going to try this recipe on Sunday for our Sunday dinner. I always make Sunday dinner so our family all comes together. Good food , good times.
Megan says
Is it more tender to leave it for 8 hour on low than 4 on high?
Michele says
Hi Megan,
Because the heat is low in the slow cooker, the longer you cook it, the more tender the roast is.
Thanks,
Michele
Lee says
I’m giving your spices a try. I added apples and beer to your recipe. I always ad beer to a slow cooker. I ad string beans too but with the current weather, Acme is out of the question. I have a fourth head of cabbage left in the fridge so last hour it will most likely end up in the pot. That’s the beauty of slow cookers, use what you have. Thanks for the taco tip.
Jennifer Cosentino says
Thank you for this recipe. I was a little hesitant when I saw that I needed to add ranch, Italian, and taco seasoning! Such a great combination!
Michele says
Hi Jennifer,
Thank you so much. I’m so glad you like it. I understand some may be hesitant at first, but give it a try, like you did, and you find out that it has a wonderful flavor combination.
Thank you,
Michele
Rebecca Daniels says
I have not seared a roast before putting in the crockpot, but I would like to for the flavor difference you mentioned. I usually prep my roasts the night before and put the crock insert in the fridge overnight. Is it possible to sear it and put it all together and keep it in the fridge til morning or is that I bad idea?
Michele says
Hi Rebecca,
I have not tried searing the night before, but you if let it cool some before putting in the fridge, I don’t see why you couldn’t do that.
Thanks,
Michele
Rachelle Anderson says
Stumbled upon this recipe. Liked the your page name and gave it a try.
Was also a little hesitant with blending of these seasonings together; however, happily surprised by the outcome. It passes the 5-year olds test of good food. I think we have a future foodie.
Thank you for sharing this recipe.
Michele says
Hi Rachelle,
Thank you for visiting, and I’m happy that you liked the website name and the recipe. 🙂 The 5-year old test is the true test. Thanks for sharing your experience. Please be sure and check out other comfort food recipes, such as Creamy Mushroom Chicken and Rice, Tortellini Bake, or Slow Cooker Steak Bites!
Thanks,
Michele
jon fair says
hey jason, the title of the recipe has the words “crock pot”
Jill has the last word on “silly”
Jenna says
Thank you for this recipe ! It was absolutely delicious ! My family gobbled it up . There was no leftovers . Will definitly make again !
Alyson says
Thank you for sharing this recipe! I didn’t have beef broth so I substituted it with chicken stock and it still turned out sooo yummy! All my kids loved it and 3 of the 4 are very picky eaters! So it is safe to say I found a new dinner everybody loves! Will definitely be saving this and making it as a repeat meal!
Michele says
Hi Alyson,
I’m so happy that you and your kids loved this. Thanks for sharing.
Michele
Sue says
Hi Michele,
I haven’t tried the recipe yet, but I wondered if I would be able to make it in the Instant Pot. And how long should I cook it? Thank you! I look forward to trying it.
Michele says
Hi Sue,
Thank you for the question. Yes, you can cook this roast in an Instant Pot. You would pressure cook it for 60 minutes for a 3 lb roast and then do a natural release (let it depressurize on its own) for at least 10 minutes, and then release the pressure by moving the release valve to venting position to release the remaining pressure. Let me know if you have any other questions.
Thanks,
Michele
Hannie says
Can I skip the browning step? I didn’t have time to do that and had to throw everything into the crock pot!
Michele says
Hi Hannie,
Yes, it’s ok. You can skip the browning part. It will still be good. The meat just won’t have that little extra flavor.
Thanks,
Michele
BETH ERWIN says
I put the chuck roast in frozen with frozen carrots and did not even rub the meat, just dumped the spice mixtures on top and left for the day. It was really good.