Slow Cooker Chuck Roast Recipe

Let me tell you about my go-to recipe for busy days when I want something hearty, delicious, and comforting: the Slow Cooker Chuck Roast. This is one of those recipes that I can set and forget, and when I come back hours later, I’m greeted with a melt-in-your-mouth roast that’s been slow-cooked to perfection. It’s the perfect dish for when you have a lot going on but still want to enjoy a home-cooked meal with minimal effort.

I remember the first time I made it. My kitchen smelled incredible, and my family couldn’t stop raving about how tender the roast was. There’s something magical about slow cooking that really brings out the best in the beef. The chuck roast becomes so tender, it practically falls apart when you touch it with a fork. And don’t even get me started on the veggies! Carrots, potatoes, and onions soak up all the savory flavors of the broth, making each bite a comforting treat.

What’s great about this recipe is that you can customize it to your liking. Want a bit of extra flavor? Add some garlic or a sprig of rosemary. Prefer a richer gravy? Just use some beef broth or a touch of red wine. You can make this meal as simple or as fancy as you like, and I guarantee it will always be a hit. So, let’s get into the details!

What’s in Slow Cooker Chuck Roast?

• Chuck Roast: The star of the show! It’s perfect for slow cooking because of its marbling, which makes it tender and juicy as it cooks.

• Carrots: These add sweetness and a lovely texture to the roast.

• Potatoes: They soak up all the flavors and become soft and flavorful as they cook with the roast.

• Onions: Sweet onions add an aromatic base for the roast and deepen the flavor of the dish.

• Beef Broth: For that rich, savory flavor. If you prefer, you can substitute this with vegetable broth or use a combination of both.

• Garlic: For an added layer of flavor. A couple of cloves will do the trick!

• Seasonings: I keep it simple with salt, pepper, and some dried thyme. You can always add your favorite seasonings or herbs to change things up.

• Olive Oil: For searing the roast before it goes into the slow cooker. This step adds a rich, golden crust to the meat.

Is Slow Cooker Chuck Roast Good for You?

Absolutely! While chuck roast is a bit higher in fat, it’s also packed with protein and essential nutrients, especially when paired with a generous amount of vegetables. The slow cooking process helps break down the tougher fibers in the meat, making it easier to digest. Plus, it’s a complete meal in one dish, combining protein, carbs, and fiber all in one bite.

Ingredients

• 1 (3-4 lb) chuck roast

• 4 large carrots, peeled and cut into chunks

• 4 medium potatoes, peeled and cut into chunks

• 1 large onion, peeled and sliced

• 3 cloves garlic, minced

• 1 cup beef broth (or vegetable broth)

• 1 tablespoon olive oil

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme (or fresh, if available)

• 2 sprigs fresh rosemary (optional)

• 1 tablespoon Worcestershire sauce (optional, for extra depth of flavor)

How to Make Slow Cooker Chuck Roast

1. Prepare the Vegetables: Start by peeling and chopping the carrots, potatoes, and onions into bite-sized pieces. Set them aside for later.

2. Sear the Roast: Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast with salt, pepper, and thyme. Once the oil is hot, add the roast to the skillet. Sear the meat on all sides until it’s nicely browned, about 4-5 minutes per side. This step will help lock in the flavors and give the roast a beautiful golden crust.

3. Prepare the Slow Cooker: Transfer the seared roast into your slow cooker. Layer the chopped carrots, potatoes, and onions around the meat. Sprinkle the minced garlic over the vegetables.

4. Add the Liquid: Pour the beef broth over the meat and vegetables. Add the Worcestershire sauce if you’re using it for added flavor. You can also toss in the fresh rosemary sprigs at this point if you like a herby aroma.

5. Slow Cook: Cover the slow cooker and set it to cook on low for 8 hours. If you’re in a bit of a rush, you can set it to high for about 4-5 hours, but low and slow is always better for tenderness.

6. Finish and Serve: Once the chuck roast is fully cooked and tender, remove it from the slow cooker. Let it rest for 10 minutes before slicing. Serve the roast with the tender carrots, potatoes, and onions, spooning some of the rich broth over the top.

Sweet Tips and Fun Variations

• For Extra Flavor: Add a splash of balsamic vinegar or a teaspoon of Dijon mustard to the broth before cooking.

• For a Hearty Gravy: After the roast is done, remove the meat and vegetables, then transfer the liquid to a pot. Bring it to a simmer and thicken with a bit of cornstarch mixed with water.

• Make It Spicy: Add a pinch of red pepper flakes or a diced jalapeño to give your roast a kick.

• Switch Up the Vegetables: Feel free to add parsnips, turnips, or even sweet potatoes to the mix for a different flavor profile.

Now, it’s your turn to try this easy, hearty recipe. I’m sure it will become a regular in your kitchen just like it has in mine! And don’t forget to share how it turns out—I love hearing about your cooking adventures!

How to Make Slow Cooker Chuck Roast (Step-by-Step)

1. Prepare the Vegetables: Begin by prepping your vegetables. Peel and cut the carrots and potatoes into chunks. Slice the onion into wedges, and mince the garlic. This simple prep work helps the slow cooker work its magic and ensures even cooking. Set these aside for later.

2. Sear the Chuck Roast: Heat olive oil in a large skillet over medium-high heat. While the oil is heating up, season the chuck roast generously with salt, pepper, and dried thyme. Once the oil is hot, carefully place the roast in the skillet and sear each side for about 4-5 minutes, until it develops a golden-brown crust. This step locks in the flavors and gives the roast a nice texture. Don’t rush this part—it’s worth the extra effort.

3. Set Up Your Slow Cooker: After searing, transfer the roast to the slow cooker. Surround it with the chopped carrots, potatoes, and onions. Add the minced garlic to the slow cooker, spreading it evenly over the vegetables. This mixture of veggies will soak up all the savory juices from the beef, creating a delicious base for the meal.

4. Add the Broth and Seasonings: Pour the beef broth over the roast and vegetables. If you’re using Worcestershire sauce, drizzle it on top for an added layer of depth and richness. You can also drop in fresh rosemary sprigs at this point for a herby kick. Don’t worry about over-seasoning—everything will cook together and develop wonderful flavors.

5. Slow Cook the Roast: Cover the slow cooker with its lid, set it to low heat, and let it cook for 8 hours. The beauty of using a slow cooker is that it takes its time to break down the tough fibers of the chuck roast, making it super tender and juicy. If you’re short on time, you can switch the setting to high and cook it for 4-5 hours, but I highly recommend slow cooking it on low for the best results.

6. Check for Tenderness: After the cooking time is up, check the roast’s tenderness by gently pulling at it with a fork. If it falls apart easily, you know it’s done! Remove the roast from the slow cooker and let it rest for about 10 minutes. This resting period helps the juices redistribute, making it even juicier.

7. Serve and Enjoy: Slice the roast and plate it alongside the tender vegetables. Spoon some of the flavorful cooking liquid over the top to add moisture and flavor. The result is a juicy, tender roast with perfectly cooked vegetables—just the kind of meal that’s perfect for any occasion.

Sweet Tips and Fun Variations

• Flavor Boosters: If you love a bit of sweetness with your roast, add some caramelized onions or a dash of balsamic vinegar to the slow cooker before cooking. It’ll add a rich depth of flavor that complements the meat beautifully.

• Gravy Lovers: If you prefer a thicker gravy, remove the meat and vegetables, and transfer the cooking liquid to a saucepan. Bring it to a simmer, then whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) until it thickens to your liking. Pour over your roast and vegetables for a richer, velvety sauce.

• Herb Variations: If rosemary isn’t your thing, try thyme, bay leaves, or oregano for different herbal notes. Fresh herbs tend to have a more vibrant flavor, but dried herbs work just as well.

• Add More Veggies: You can always bulk up your meal by adding more vegetables like parsnips, turnips, or sweet potatoes. These will absorb all the delicious beefy flavors and create a hearty, filling dish.

With this recipe, you’ve got a full meal that’s simple yet full of flavor. It’s perfect for a busy weeknight or even a weekend gathering with friends and family. I hope you’ll enjoy making it as much as I do!

Frequently Asked Questions

1. Can I use a different cut of beef for this recipe?

Yes, while chuck roast is ideal because of its tenderness when slow-cooked, you can substitute it with other cuts like brisket or round roast. Keep in mind that each cut may vary in tenderness and cooking time. Chuck roast tends to break down beautifully, making it ideal for slow cooking.

2. How do I store leftover slow cooker chuck roast?

Store any leftover chuck roast in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in the microwave or on the stove, adding a splash of broth to keep the meat moist. Leftovers can also be frozen for up to 3 months. Just make sure to wrap it tightly before freezing.

3. Can I cook this on high instead of low in the slow cooker?

Yes, you can. If you’re short on time, you can cook the roast on high for 4-5 hours instead of the recommended 8 hours on low. However, cooking on low heat results in a more tender roast, as the low-and-slow method helps break down the tough fibers in the meat. If you’re looking for that melt-in-your-mouth texture, I highly recommend using the low setting.

4. Can I add other vegetables to this recipe?

Absolutely! Feel free to get creative with the vegetables. Besides the carrots and potatoes, you can add parsnips, turnips, sweet potatoes, or even mushrooms. Just keep in mind that different vegetables may have different cooking times, so make sure they are all cut to a similar size to ensure even cooking.

Slow Cooker Chuck Roast Recipe

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• Author: Lena Meeli
• Total Time: 4-5 hours on high)
• Yield: 6 servings 1x

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Description

This Slow Cooker Chuck Roast is the perfect comfort food—tender, juicy, and full of rich flavor. It’s a set-it-and-forget-it kind of meal, making it ideal for busy days when you want a hearty dinner without much effort. The slow cooker works its magic, turning a tough cut of meat into a melt-in-your-mouth masterpiece. The addition of carrots, potatoes, and onions gives this roast a balanced, flavorful side, and the savory beef broth ties everything together. Whether it’s a Sunday family dinner or a weeknight meal, this recipe is sure to please everyone at the table!

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Ingredients

Scale 1x2x3x

• 1 (3-4 lb) chuck roast

• 4 large carrots, peeled and cut into chunks

• 4 medium potatoes, peeled and cut into chunks

• 1 large onion, peeled and sliced

• 3 cloves garlic, minced

• 1 cup beef broth (or vegetable broth)

• 1 tablespoon olive oil

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme (or fresh, if available)

• 2 sprigs fresh rosemary (optional)

• 1 tablespoon Worcestershire sauce (optional, for extra depth of flavor)

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Instructions

• Sear the Chuck Roast: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt, pepper, and thyme. Once the oil is hot, sear the roast on all sides until browned (about 4-5 minutes per side). This step will help lock in flavor.

• Prepare the Slow Cooker: Transfer the seared roast to the slow cooker. Arrange the carrots, potatoes, and onions around the roast. Add minced garlic, and pour in the beef broth. Add Worcestershire sauce and rosemary if desired.

• Slow Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and easily shreds with a fork.

• Serve: Remove the roast and let it rest for 10 minutes. Slice the roast and serve with the vegetables and the savory broth.

Notes

• For added crunch, sprinkle chopped walnuts or almonds over the pears before baking.

• These baked pears can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.

• If you prefer, substitute the feta cheese with blue cheese for a stronger flavor profile.

• Prep Time: 10 minutes
• Cook Time: 8 hours on low