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A cozy, slow-cooked chuck roast with tender baby carrots, petite potatoes, and onions, cooked low and slow in a crock pot for fall-apart tender beef and flavorful veggies, perfect for an easy one-pot comfort meal.

Ingredients

Scale
  • 3–4 lb chuck roast (recommended cut)
  • 5–6 garlic cloves, minced
  • 1 ½ lb petite potatoes
  • 1 lb baby carrots, thick (not petite)
  • 1 yellow onion, sliced
  • 1–1 ½ cups beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Italian seasoning
  • ½ tsp pepper
  • 1 tsp sea salt (adjust to taste)
  • 2 Tbsp cornstarch (optional, for gravy)
  • 2 Tbsp water (optional, for gravy)
  • 1/3 cup red wine or 2 Tbsp balsamic vinegar (choose one for flavor enhancement)

Instructions

  1. Slice the onion and rinse the petite potatoes and baby carrots.
  2. Layer the carrots, potatoes, and sliced onion at the bottom of the slow cooker; optionally sprinkle with salt, pepper, and garlic.
  3. Optional: Heat a little oil and brown the chuck roast on all sides in a skillet (searing is optional).
  4. Place the chuck roast on top of the vegetables in the slow cooker.
  5. Pour 1 to 1 ½ cups beef broth and 1 Tbsp Worcestershire sauce over the roast; add red wine or balsamic vinegar if using.
  6. Season the roast with minced garlic, sea salt, pepper, thyme, and Italian seasoning (fresh thyme sprigs optional).
  7. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours until the meat pulls apart easily and vegetables are tender. For firmer veggies, add them about 2 hours before the end of cooking.
  8. About 20-30 minutes before serving, whisk 1-2 Tbsp cornstarch with cold water and stir into cooking juices; cook until thickened (optional for gravy).
  9. Shred or cut the roast directly in the crock pot or transfer to a dish to shred/cut as preferred.
  10. Let the roast rest for 5 minutes before serving.

Notes

Searing the roast before slow cooking adds flavor but is optional and not required to achieve tender results., For firmer vegetables, add baby carrots and petite potatoes 2 hours before the end of cooking., Leftovers keep well refrigerated in the juices for up to 4 days; freeze shredded beef (without potatoes and carrots) for up to 3 months., Flavor variations include adding herbs like rosemary, oregano, or sage, and extra veggies like sautéed mushrooms or celery., Using a pressure cooker is possible: cook a 3-4 lb chuck roast on high pressure for 60 to 90 minutes with natural pressure release., Adjust salt amount if using regular (non-low sodium) broth to avoid oversalting.

Nutrition

Find it online: https://mamapantry.com/crockpot-chuck-roast-recipe/