Crock Pot Best Chuck Roast
Get ready to indulge in the ultimate comfort food with this "Crock Pot Best Chuck Roast" recipe—a hearty, melt-in-your-mouth roast that’s perfect for weeknight dinners or special occasions. Featuring tender, slow-cooked chuck roast infused with the rich flavors of beef broth, Worcestershire sauce, and fresh herbs like thyme and rosemary, this dish pairs beautifully with a medley of carrots, potatoes, and caramelized onions. The seared meat locks in flavor before spending hours in the crock pot, creating a deeply savory main course that virtually cooks itself. Topped with a velvety homemade gravy, this easy and classic recipe is your go-to for a hands-off meal packed with bold, comforting flavors. With just 15 minutes of prep time, this slow-cooker chuck roast is as effortless as it is delicious!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, sliced
- 3 Garlic cloves, minced
- 4 Carrots, cut into 2-inch pieces
- 4 Russet potatoes, peeled and quartered
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 Fresh thyme, sprigs
- 2 Fresh rosemary, sprigs
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
Instructions
Season the chuck roast evenly on all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 3-4 minutes per side until browned. Transfer the roast to the crock pot.
In the same skillet, add the sliced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Transfer the mixture to the crock pot.
Arrange the carrots and potatoes around the chuck roast in the crock pot.
In a medium bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables.
Add the thyme and rosemary sprigs on top of the roast.
Cover the crock pot with a lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the roast is fork-tender.
Once cooked, remove the roast and vegetables from the crock pot and transfer to a serving platter. Tent with aluminum foil to keep warm.
To make a gravy, strain the cooking juices from the crock pot into a saucepan. Discard the thyme and rosemary sprigs.
In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually whisk this mixture into the saucepan with the cooking juices and cook over medium heat for 5-7 minutes, stirring, until thickened.
Serve the chuck roast and vegetables with the gravy drizzled on top.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 9.3 mg | 51% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
