Crockpot Chuck Roast Recipe

Looking for an effortless dinner that tastes like you spent hours in the kitchen? This Slow Cooker Chuck Roast is the ultimate comfort meal, fall-apart tender beef, soft savory vegetables, and rich, cozy flavors all made in one pot. It’s perfect for busy weekdays, lazy Sundays, and feeding hungry family or guests with minimal effort. Just set it, forget it, and enjoy the incredible aroma filling your home all day long.

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 8–10 hours (low recommended)

Step-by-Step Instructions

Step 1:
Prepare the vegetables by slicing the onion and halving the potatoes. Rinse the potatoes and carrots well.

Step 2:
Place the potatoes, carrots, and sliced onion into the slow cooker and toss them gently so they’re evenly layered on the bottom.

Step 3:
Place the chuck roast directly on top of the vegetables.

Step 4:
Pour the beef broth over the roast. Sprinkle the garlic, salt, black pepper, and Italian seasoning evenly over the meat.
If using, add Worcestershire sauce or balsamic vinegar for extra flavor depth.

Step 5:
Cover and cook on low for 8–10 hours, or until the roast is incredibly tender and easily breaks apart with a fork. (Low and slow is best avoid cooking on high.)

Step 6:
Once tender, gently shred or break the roast into chunks right in the slow cooker or transfer to a serving dish.

Step 7 (optional for gravy):
Whisk the cornstarch and water together in a small bowl to form a slurry. Slowly stir it into the slow cooker and continue cooking for about 30 minutes until thickened.

Tips & Tricks

• The best cut: Chuck roast is ideal because it becomes melt-in-your-mouth tender when slow-cooked.
• Vegetable flexibility: Add celery, mushrooms, parsnips, or turnips for more flavor and texture.
• Want firmer vegetables? Add potatoes and carrots about 2 hours into cooking instead of at the start.
• Flavor depth: Worcestershire = savory richness, red wine = bold & hearty, balsamic = sweet & tangy balance.
• Thickener options: Flour + water also works; just whisk well to avoid lumps.

FAQ

Can I cook this on high instead of low?
You can, but it’s not recommended the roast won’t become as tender. Low heat gives the best result.

Can I make this ahead?
Yes! Cook completely, cool, and store in the fridge for up to 3 days. Reheat on low or on the stovetop.

Can I use a different cut of beef?
You can, but cuts like round roast or brisket won’t shred as easily. Chuck roast is best for fall-apart texture.

How should I serve it?
Serve with mashed potatoes, over rice, or with crusty bread to soak up the gravy.

Can it be frozen?
Absolutely! freeze leftovers (with or without vegetables) for up to 2 months.

Ultimate Slow Cooker Chuck Roast with Tender Vegetables

Serves: 6-8 Prep Time: 15 minutes Cooking Time: 8 hours 8 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 3-4 lb chuck roast
• 4-5 garlic cloves, minced
• 1 ½ lb petite potatoes, halved or quartered if large
• 1 lb baby carrots
• 1 yellow onion, sliced
• 1 cup beef broth
• 2-3 tsp Italian seasoning
• ½ tsp black pepper
• ¾-1 tsp sea salt (to taste)
• 2 Tbsp corn starch (optional, for thickening)
• 2 Tbsp water (optional, for thickening)
• 1 Tbsp Worcestershire sauce, ⅓ cup red wine, OR 2 Tbsp balsamic vinegar (optional flavor enhancers)

Instructions

Slice the yellow onion and rinse the potatoes and carrots.
Place the carrots, potatoes, and sliced onion in the bottom of the slow cooker. Toss to combine.
Place the chuck roast on top of the vegetables.
Pour the beef broth over the roast.
Season the meat with minced garlic, salt, pepper, and Italian seasoning. Add your preferred flavor enhancer (Worcestershire sauce, red wine, or balsamic vinegar) at this time, if using.
Cover the slow cooker and cook on low heat for 8-10 hours, or until the chuck roast is very tender and easily falls apart and the vegetables are soft. (Do not recommend cooking on high). Cook time can vary, so cook until the roast falls apart.
For firmer vegetables, you can add the carrots and potatoes after the roast has been cooking for about 2 hours.
Once the meat is ready, you can stir it to break it apart into chunks. Transfer to a serving dish or serve directly from the slow cooker.
To thicken the juices (optional): About 30 minutes before serving, whisk together the corn starch and water in a small bowl. Slowly pour the mixture into the slow cooker while stirring. Continue cooking for 30 minutes, or until the gravy has thickened to your liking.

Nutrition

Calories: Approximately 450-550 per serving (estimated, varies based on ingredients and serving size) Protein: 40-50g per serving (estimated) Carbs: 25-35g per serving (estimated) Fat: 20-30g per serving (estimated)