Tender Crock Pot Chuck Roast Recipe Best with Vegetables
Indulge in the ultimate comfort food with this effortlessly tender Crock Pot Chuck Roast, slow-cooked to perfection with a medley of wholesome root vegetables. This dish transforms a hearty cut of beef into a melt-in-your-mouth experience, infused with rich savory flavors from a long, gentle simmer. It’s the ideal meal for busy weeknights or a cozy Sunday dinner, promising a deeply satisfying and nourishing dish with minimal hands-on effort.
Prep Time
20 minutes
Cook Time
8-10 hours (low) or 4-5 hours (high)
Total Time
4 hours 20 minutes to 10 hours 20 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Achieves incredibly tender, fall-apart beef with minimal effort.
- Infused with a rich, savory flavor from slow cooking with aromatics and broth.
- A complete meal in one pot, packed with protein and wholesome vegetables.
- Perfect for meal prepping or busy days, as it cooks unattended for hours.
- A comforting and nourishing dish, ideal for any season.
Ingredients
- 1.4-1.8 kg (3-4 pounds) chuck roast, trimmed of excess fat
- 4-5 large carrots (approximately 500-600 g), peeled and cut into 5 cm (2-inch) chunks
- 4-5 medium-sized potatoes (approximately 600-750 g), halved (Yukon Gold or red potatoes are recommended)
- 2 large onions (approximately 400-500 g), quartered
- 475 ml (2 cups) low-sodium beef broth
- 3-4 cloves garlic, minced
- 30 ml (2 tablespoons) Worcestershire sauce
- 30 ml (2 tablespoons) olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 5 g (1 teaspoon) dried thyme
- 5 g (1 teaspoon) dried rosemary
- 30 g (2 tablespoons) cornstarch (optional, for thickening the gravy)
- 30 ml (2 tablespoons) cold water (for cornstarch slurry)
Instructions
- Prepare your vegetables and aromatics. Carefully peel the carrots and slice them into hearty 5 cm (2-inch) chunks. Halve the potatoes, ensuring pieces are relatively uniform for even cooking. Quarter the large onions. Mince the garlic cloves finely. Set all these prepped items aside, ready for assembly.
- Season the chuck roast generously. Rub the entire surface of the trimmed chuck roast with salt, freshly ground black pepper, dried thyme, and dried rosemary. Ensure an even coating on all sides to build a flavorful crust.
- Sear the seasoned roast. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil shimmers, carefully place the chuck roast in the hot pan. Sear each side for about 2-3 minutes until a deep golden-brown crust forms. This crucial step adds significant depth of flavor through the Maillard reaction.
- Assemble the slow cooker. Arrange the prepared carrots, potatoes, and onions evenly across the bottom of your crock pot. Place the seared chuck roast directly on top of the bed of vegetables.
- Add the liquids and aromatics. Pour the low-sodium beef broth and Worcestershire sauce over the roast and vegetables. Scatter the minced garlic evenly over the top, ensuring all components are moistened by the liquid.
- Slow cook to perfection. Cover the crock pot with its lid. Cook on the LOW setting for 8-10 hours, or on the HIGH setting for 4-5 hours. The roast is done when it is incredibly fork-tender and easily shreds, and the vegetables are soft through to the center.
- Thicken the gravy (optional). Carefully remove the tender roast and cooked vegetables from the crock pot, transferring them to a serving platter and tenting with foil to keep warm. Leave the cooking liquid in the crock pot. In a small bowl, whisk together 30 g (2 tablespoons) of cornstarch with 30 ml (2 tablespoons) of cold water until smooth to create a slurry. Turn the crock pot to the HIGH setting, if it's not already there, and gradually whisk the cornstarch slurry into the simmering liquid. Cook, stirring occasionally, until the gravy thickens to your desired consistency, usually about 10-15 minutes.
- Serve the dish. Slice or shred the tender chuck roast. Arrange it beautifully with the soft, flavorful root vegetables on plates. Ladle the rich, thickened gravy generously over the meat and vegetables. Serve hot and enjoy the comforting flavors.
Tools You’ll Need
- Large crock pot or slow cooker (6-8 quart capacity)
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Tongs or large serving spoons
Essential Success Tips
- Do not skip the searing step. Browning the chuck roast creates a deeper, more complex flavor profile that elevates the entire dish.
- Cut your vegetables into larger, uniform chunks. Smaller pieces can become mushy during the long cooking time.
- Ensure your chuck roast is truly fork-tender before removing it. If it resists, it needs more time. Slow cooking is forgiving, so a little extra time won't hurt.
- Taste the gravy before serving and adjust seasonings if necessary. A pinch more salt or pepper can make a big difference.
- For even more flavor, consider adding a sprig of fresh thyme or rosemary directly to the pot with the broth.
Professional Cooking Secrets
- Layering is key: Placing the vegetables at the bottom allows them to absorb the rich juices from the meat as it cooks, enhancing their flavor and ensuring they become perfectly tender without being overcooked.
- The quality of your beef broth matters. Opt for a high-quality, low-sodium beef broth or even homemade stock to control sodium levels and impart the best possible flavor to your gravy.
- Rest the roast: After removing the roast from the slow cooker, let it rest, tented with foil, for 10-15 minutes before slicing or shredding. This allows the juices to redistribute, resulting in a more succulent and flavorful piece of meat.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight.
- Freezing: This dish freezes beautifully. Portion out the roast, vegetables, and gravy into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
- Variations: Feel free to add other root vegetables like parsnips or turnips. A splash of red wine (about 120 ml / 0.5 cup) can be added to the broth mixture for an even richer flavor profile.
Frequently Asked Questions
Why is my chuck roast not tender?
Chuck roast requires a long, slow cooking time to break down its connective tissues. If your roast isn't tender, it simply needs more time. Continue cooking it on low until it easily shreds with a fork.
Can I use frozen vegetables?
While fresh vegetables are recommended for best texture and flavor, you can use frozen. Add them during the last 2-3 hours of cooking to prevent them from becoming too mushy.
How can I make the gravy thicker without cornstarch?
You can use a roux (equal parts butter and flour cooked together) as a thickening agent, or reduce the cooking liquid further on the stovetop over medium-high heat until it reaches your desired consistency.
Nutrition Facts (Per Serving)
Calories: approximately 580, Protein: 48g, Fat: 32g, Carbs: 38g (per serving, estimated based on 8 servings)
Allergy Information
Contains no common allergens like nuts or dairy. Ensure your beef broth is certified gluten-free if you require a strict gluten-free diet. Some Worcestershire sauces may contain anchovies; check labels if you have a fish allergy.
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