Slow Cooker Chuck Roast Dinner
Tender, juicy, and packed with savory flavors, this Slow Cooker Chuck Roast Dinner is the ultimate hearty comfort meal made with minimal effort. A succulent, seared chuck roast is slow-cooked to perfection alongside a medley of tender baby potatoes, sweet carrots, and fragrant onions, all infused with an aromatic blend of beef broth, tomato paste, garlic, and classic herbs like thyme and rosemary. With just 20 minutes of prep time, the slow cooker does all the work, transforming simple ingredients into a melt-in-your-mouth roast that’s perfect for family dinners or special occasions. Serve this one-pot wonder with its rich, flavorful juices spooned over the vegetables and meat for a satisfying meal that’s both easy and irresistibly delicious. Keywords to optimize search: slow cooker chuck roast recipe, hearty beef dinner, one-pot comfort food.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 1 large yellow onion
- 4 medium carrots
- 1.5 pounds baby potatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 4 cloves garlic cloves
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 3-4 minutes on each side until nicely browned. Remove from heat and set aside.
Peel and slice the onion into thick wedges. Wash and peel the carrots, then cut them into 2-inch pieces. Rinse the baby potatoes and leave them whole.
Place the onion, carrots, and potatoes in the bottom of the slow cooker, creating an even layer.
In a small bowl, whisk together beef broth, tomato paste, minced garlic, Worcestershire sauce, thyme, and rosemary.
Place the seared chuck roast on top of the vegetables in the slow cooker. Pour the beef broth mixture over the roast and vegetables.
Cover the slow cooker with its lid and cook on LOW for 8 hours or HIGH for 5-6 hours, or until the roast is tender and easily shreds with a fork.
Once cooked, carefully remove the roast from the slow cooker and place it on a cutting board. Let it rest for 5 minutes before slicing or shredding.
Serve the chuck roast with the cooked vegetables on the side. Spoon the flavorful juices from the slow cooker over the meat and vegetables for added richness.
Nutrition Facts
Calories |
4098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 9980 mg | 434% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 30.8 g | ||
| Protein | 379.6 g | 759% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 498 mg | 38% | |
| Iron | 54.8 mg | 304% | |
| Potassium | 9031 mg | 192% | |
*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.
