Description
An easy, comforting, and foolproof slow cooker chuck roast recipe that yields fall-apart tender meat and perfectly cooked vegetables, ideal for stress-free entertaining and cozy meals.
Ingredients
- 3 to 4 pounds chuck roast
- 4 medium carrots, peeled and cut into chunks (about 300g / 10.5 oz)
- 1.5 pounds baby potatoes (Yukon gold or red potatoes) (700g / 24.7 oz)
- 1 large yellow onion, sliced (about 200g / 7 oz)
- 2 cups beef broth (480ml / 16 fl oz), low-sodium recommended
- 4 cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- Salt and pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
- 2 tablespoons olive oil (30ml)
- Optional add-ins: 8 oz sliced mushrooms (225g), 2 stalks celery, chopped
Instructions
- Prep your ingredients: peel and chop carrots into large chunks, slice the onion, leave baby potatoes whole or halve if large, mince garlic, and measure herbs and tomato paste. Pat the chuck roast dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side until deeply browned. Transfer the roast to the slow cooker.
- In the same skillet, sauté sliced onions and minced garlic for 2-3 minutes until fragrant and softened but not browned.
- Add tomato paste to the onions and garlic, stir for about a minute to cook out the raw flavor. Pour in beef broth and Worcestershire sauce, stir well to combine.
- Pour the mixture over the roast in the slow cooker.
- Tuck carrots and potatoes around the roast. Sprinkle thyme, rosemary, salt, and pepper over everything.
- Cover and cook on low for 6 to 8 hours until the meat is tender and easily pulls apart with a fork. Alternatively, cook on high for 4 to 5 hours if short on time.
- Remove the roast and let it rest for 5 minutes before slicing or shredding. Serve vegetables alongside and spoon some cooking juices over the top.
Notes
[‘Searing the roast is optional but highly recommended for a caramelized crust and deeper flavor.’, ‘Use low-sodium beef broth to control salt levels.’, ‘Let the roast rest after cooking to retain juices and make slicing easier.’, ‘Add mushrooms or celery for extra flavor and texture, but avoid overloading the slow cooker.’, ‘Save drippings to make gravy by simmering with cornstarch and water.’, ‘You can substitute 1 cup of beef broth with red wine for a richer flavor.’, ‘This recipe is naturally gluten-free if using gluten-free Worcestershire sauce.’, ‘Prep the night before by placing roast and veggies in the slow cooker insert, refrigerate, then add broth and cook in the morning.’]
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 3
- Protein: 28
Keywords: slow cooker chuck roast, easy roast recipe, one-pot meal, cozy dinner, fall-apart tender beef, slow cooker recipes, budget-friendly dinner