Name: Slow Cooker Chuck Roast
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3 to 4 lbs boneless chuck roast; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 large yellow onion, sliced; 4 garlic cloves, minced; 1 pound baby potatoes, halved; 4 large carrots, peeled and cut into 2-inch chunks; 2 cups beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; 2 tablespoons cornstarch (optional, for thickening); 2 tablespoons water (optional, for thickening); Fresh parsley, chopped (optional, for garnish)

Description

This tender slow-cooked chuck roast with vegetables is perfect for a hearty meal.

Ingredients

Scale

3 to 4 lbs boneless chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, sliced
4 garlic cloves, minced
1 pound baby potatoes, halved
4 large carrots, peeled and cut into 2-inch chunks
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Pat the chuck roast dry with paper towels. Season both sides with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until deeply browned.
Place sliced onions, minced garlic, halved baby potatoes, and carrot chunks in the bottom of the crockpot.
Place the seared roast on top of the vegetables.
In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the roast and vegetables.
Cover and cook on low for 8-9 hours, or until the beef is fork-tender and shreds easily, and the vegetables are soft. For a faster option, cook on high for 5-6 hours.
If desired, remove 1 cup of the cooking liquid. Whisk cornstarch with water to create a slurry, stir it into the liquid, then return to the crockpot and stir. Cook on high for 10-15 minutes until thickened.
Shred the roast, discard bay leaves, and garnish with chopped parsley if desired. Serve hot with the tender vegetables and savory gravy.

Notes

For best results, use a meat thermometer to ensure the roast reaches at least 145°F.
Leftovers can be refrigerated in an airtight container for up to 4 days.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 900mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 35g
Cholesterol: 100mg