Description
This Crockpot Chuck Roast combines tender beef, potatoes, carrots, onion, garlic, and savory broth in one easy slow cooker meal. Long, gentle cooking helps the chuck roast become juicy and easy to pull apart, while the vegetables absorb the rich cooking juices.
Ingredients
3 to 4 pound chuck roast
5 to 6 garlic cloves, minced
1 1/2 pounds petite potatoes
1 pound thick baby carrots
1 yellow onion, sliced
1 to 1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1/2 teaspoon black pepper
1 teaspoon sea salt, or to taste
2 tablespoons cornstarch, optional
2 tablespoons water, optional
1/3 cup red wine or 2 tablespoons balsamic vinegar, optional
Instructions
1. Wash the potatoes and carrots, then slice the onion.
2. Arrange the potatoes, carrots, and onion in an even layer in the bottom of the crockpot.
3. Place the chuck roast on top of the vegetables.
4. Pour the beef broth and Worcestershire sauce around and over the roast.
5. Season the meat with the minced garlic, Italian seasoning, sea salt, and black pepper.
6. Add the red wine or balsamic vinegar if using.
7. Cover the crockpot and cook on Low for 8 to 10 hours.
8. Check the roast with a fork. Continue cooking if the meat does not pull apart easily.
9. Gently separate the cooked beef into large pieces.
10. For thicker juices, whisk the cornstarch with the water until smooth.
11. Stir the cornstarch mixture into the crockpot during the final 20 to 30 minutes of cooking.
12. Serve the chuck roast with the vegetables and cooking juices.
Notes
Choose a chuck roast with visible marbling for the most tender and flavorful result.
If the roast is very lean, add an extra 1/2 to 1 cup of beef broth.
Cooking on Low produces better tenderness than cooking on High.
If the meat still feels firm, continue cooking until it separates easily with a fork.
Searing the roast before slow cooking is optional, but it can add deeper flavor.
Add the carrots and potatoes about 2 hours after cooking begins if you prefer firmer vegetables.
Store leftovers with some of the cooking liquid to help keep the meat moist.
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze cooled beef with some of the juices for up to 3 months.
The potatoes and carrots may become softer after freezing and thawing.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 536
- Sugar: 5 g
- Sodium: 399 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 47 g
- Cholesterol: 156 mg