Easy Crock Pot Chuck Roast
Transform your weeknight dinner routine with this mouthwatering Easy Crock Pot Chuck Roast recipe, a comforting classic made effortlessly in your slow cooker. Featuring a tender, fall-apart chuck roast slowly braised with hearty carrots, creamy russet potatoes, and sweet yellow onion, this dish is infused with the savory flavors of beef broth, Worcestershire sauce, and aromatic herbs like thyme and rosemary. A quick 15-minute prep involves searing the roast to lock in flavor before letting it simmer to perfection for 8 hours. The rich, homemade gravy made from the roast's drippings is the perfect finishing touch. This one-pot wonder is ideal for cozy family dinners, yielding six generous servings of deliciousness. Perfect for those searching for "slow cooker recipes," "easy chuck roast," or "crock pot comfort food," this dish guarantees satisfaction with minimal effort!
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 4 medium carrots
- 3 large russet potatoes
- 1 large yellow onion
- 2 teaspoons minced garlic
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the chuck roast with salt and pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the chuck roast for 2-3 minutes per side until browned.
Peel and slice the carrots into 2-inch pieces. Peel and cut the potatoes into quarters. Dice the onion into large chunks.
Place the carrots, potatoes, and onion into the bottom of the crock pot.
Add the seared chuck roast on top of the vegetables.
In a bowl, mix beef broth, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables.
Set the crock pot to low heat and cook for 8 hours, or until the roast is tender and falls apart easily with a fork.
Once done, remove the roast and vegetables from the crock pot and set aside.
To make the gravy, skim excess fat from the liquid in the crock pot. Mix cornstarch and water into a slurry and stir it into the liquid. Cook on high for 5-10 minutes until the gravy thickens.
Serve the chuck roast and vegetables with the gravy drizzled on top.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 9.1 mg | 50% | |
| Potassium | 1684 mg | 36% | |
*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.
