Crock Pot Chuck Roast with Vegetables
Transform your weeknight dinner into a hearty and comforting feast with this Crock Pot Chuck Roast with Vegetables. Featuring tender, slow-cooked chuck roast infused with the rich flavors of garlic, thyme, and rosemary, this recipe is a true crowd-pleaser. Nestled alongside vibrant carrots, creamy baby potatoes, and sweet onion, the roast absorbs a savory broth made with beef stock, tomato paste, and a touch of Worcestershire sauce for an irresistible depth of flavor. The slow cooker does all the hard work, ensuring a melt-in-your-mouth texture with minimal prep time. Perfect for serving a family of six, this one-pot meal simplifies cleanup and delivers a wholesome dinner that pairs beautifully with crusty bread or a crisp side salad. Whether you're hosting a cozy Sunday dinner or meal prepping for the week, this recipe is destined to become a treasured favorite.
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Recipe Information
Ingredients
- 3 lbs chuck roast
- 1 large yellow onion
- 4 medium carrots
- 2 lbs baby potatoes
- 3 large garlic cloves
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
Pat the chuck roast dry with paper towels and season 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 on each side, until a deep golden-brown crust forms. Remove from heat and set aside.
Peel and slice the onion into thick wedges. Peel and chop the carrots into 2-inch pieces. Leave the baby potatoes whole or halve them if they are large. Mince the garlic cloves.
In the bottom of the crock pot, add the onion wedges, carrots, potatoes, and minced garlic.
Place the seared chuck roast on top of the vegetables.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary until combined.
Pour the broth mixture over the chuck roast and vegetables in the crock pot.
Cover the crock pot with the lid and cook on LOW for 8 hours or HIGH for 5-6 hours, until the roast is fork-tender and the vegetables are fully cooked.
After cooking, taste and adjust seasonings with additional salt and pepper if needed.
Carefully remove the chuck roast and shred or slice as desired. Serve with the roasted vegetables and some of the cooking liquid as a savory gravy.
Nutrition Facts
Calories |
4279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 7634 mg | 332% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 32.3 g | ||
| Protein | 384.7 g | 769% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 543 mg | 42% | |
| Iron | 56.9 mg | 316% | |
| Potassium | 10019 mg | 213% | |
*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.
