Crock Pot Chuck Roast
Indulge in the ultimate comfort food with this Crock Pot Chuck Roast recipe—a hearty, flavorful classic that's perfect for busy weeknights or cozy Sunday dinners. This slow-cooked masterpiece combines tender, melt-in-your-mouth chuck roast with a medley of vegetables, including carrots, russet potatoes, and sweet onions, all simmered together in a rich beef broth enhanced with garlic, tomato paste, and warming herbs like thyme and rosemary. With just 20 minutes of prep time and the magic of your crock pot, this recipe delivers a satisfying, one-pot meal complete with a luscious homemade gravy. Whether you're feeding a family or looking to meal prep, this recipe is a guaranteed crowd-pleaser that’s as easy as it is delicious!
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 1 large yellow onion
- 4 medium carrots
- 4 medium russet potatoes
- 2 cups beef broth
- 3 large garlic cloves
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons olive oil
Instructions
Pat the chuck roast dry with paper towels and season generously with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Sear the chuck roast for 3-4 minutes on each side until it forms a golden-brown crust. Remove and set aside.
Peel and slice the onion into thick rings. Peel the carrots and cut them into 2-inch chunks. Wash and cut the potatoes into quarters (or halves, if small). Mince the garlic cloves.
In the same skillet, reduce heat to medium and add the sliced onions. Cook for 2-3 minutes until softened. Stir in minced garlic, tomato paste, thyme, and rosemary, cooking for another 1 minute until fragrant.
Deglaze the skillet by adding 1/2 cup of beef broth, scraping up any browned bits from the bottom of the pan. Remove the skillet from heat.
Place the carrots, potatoes, and half of the cooked onions in the bottom of the crock pot. Lay the seared chuck roast on top of the vegetables.
Pour the onion mixture from the skillet over the roast, spreading it evenly. Add the remaining beef broth and Worcestershire sauce to the crock pot.
Cover the crock pot with a lid and set it to LOW. Cook for 8 hours, or until the roast is fork-tender and vegetables are cooked through.
Once the roast is done, remove the meat and vegetables from the crock pot and set them onto a serving platter. Cover with foil to keep warm.
Strain the juices from the crock pot into a small saucepan. If desired, skim excess fat from the surface.
In a small bowl, mix 2 tablespoons of flour with 3 tablespoons of water to form a smooth slurry. Stir the slurry into the saucepan with the strained juices. Heat over medium heat, whisking constantly, until the gravy thickens (about 3-4 minutes). Season with additional salt and pepper to taste.
Serve the chuck roast and vegetables warm, drizzled with the gravy. Enjoy!
Nutrition Facts
Calories |
4319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.7 g | 273% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 12193 mg | 530% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 32.6 g | ||
| Protein | 387.9 g | 776% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 510 mg | 39% | |
| Iron | 58.0 mg | 322% | |
| Potassium | 9983 mg | 212% | |
*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.
