Slow Cooker Chuck Roast
Elevate your weeknight dinners with this tender and flavorful Slow Cooker Chuck Roast, a soul-soothing meal that practically cooks itself! This hearty recipe features a perfectly seasoned chuck roast seared to golden perfection, nestled atop a bed of vibrant carrots and baby potatoes. Slow-cooked in a rich, aromatic broth of beef stock, red wine, and savory herbs like rosemary and thyme, this dish promises melt-in-your-mouth meat and perfectly tender vegetables every time. A silky, homemade gravy made from the roast's own juices takes this dish over the top, making it the ultimate comfort food. Perfect for family dinners or meal prepping, this slow cooker classic requires just 20 minutes of prep time before the magic happens. Whether paired with crusty bread or served as-is, this recipe is a crowd-pleaser that delivers rich flavors with minimal effort.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved
- 4 cloves garlic, minced
- 2 cups beef broth
- 0.5 cups red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same skillet, sauté the diced onion until softened, about 3-4 minutes. Add the garlic and cook for another minute. Transfer the onion and garlic mixture to the slow cooker.
Add the carrots and baby potatoes to the slow cooker, spreading them evenly across the bottom.
Place the seared chuck roast on top of the vegetables in the slow cooker.
In a bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, rosemary, and thyme. Pour this mixture over the chuck roast and vegetables.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the meat is tender and easily falls apart.
Once cooked, remove the roast and vegetables from the slow cooker and set them aside on a serving platter. Cover with foil to keep warm.
To make the gravy, strain the cooking liquid from the slow cooker into a saucepan. Mix the cornstarch and water in a small bowl to create a slurry, then slowly whisk the slurry into the cooking liquid over medium heat. Allow it to simmer for 3-5 minutes, stirring constantly, until the gravy thickens.
Serve the chuck roast and vegetables with the gravy drizzled on top or on the side. Enjoy your meal!
Nutrition Facts
Calories |
4272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 12160 mg | 529% | |
| Total Carbohydrate | 197.1 g | 72% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 32.0 g | ||
| Protein | 379.8 g | 760% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 477 mg | 37% | |
| Iron | 54.9 mg | 305% | |
| Potassium | 9172 mg | 195% | |
*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.
