This slow cooker chuck roast recipe is my favorite way to get a hearty, comforting meal with minimal effort. The beef becomes fall-apart tender, and the vegetables soak up all that rich, savory flavor as everything cooks together slowly. It’s the kind of dish I crave when I want something satisfying and cozy.
Why You’ll Love This Recipe
I love how this recipe practically cooks itself. I just toss everything in the slow cooker in the morning, and by dinner time, I have a complete, flavor-packed meal waiting. The chuck roast becomes incredibly tender, and the mix of carrots, potatoes, and onions turns soft and infused with that delicious beefy broth. It’s great for feeding the whole family or having leftovers for the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chuck roast
- Carrots
- Baby potatoes or Yukon gold potatoes
- Yellow onion
- Garlic
- Beef broth
- Worcestershire sauce
- Tomato paste
- Olive oil
- Dried thyme
- Dried rosemary
- Salt and pepper
- Fresh parsley (for garnish, optional)
directions
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I start by seasoning the chuck roast generously with salt and pepper on all sides.
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In a skillet, I heat olive oil and sear the roast for 3–4 minutes per side until nicely browned. This step adds a deep layer of flavor.
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I place the roast into the slow cooker and add in chopped carrots, halved potatoes, and sliced onions.
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In a small bowl, I mix beef broth, Worcestershire sauce, tomato paste, garlic, thyme, and rosemary, then pour that mixture over everything in the slow cooker.
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I cover and cook on low for 8–9 hours, or on high for 4–5 hours, until the beef is tender and shreds easily with a fork.
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Just before serving, I skim off excess fat if needed and garnish with fresh parsley.
Servings and timing
This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 8–9 hours on low or 4–5 hours on high
Total time: About 8.5 hours
Variations
Sometimes I add celery or parsnips for extra veggie variety. If I want a richer sauce, I stir in a slurry of cornstarch and water during the last 30 minutes to thicken it slightly. When I want a deeper flavor, I add a splash of red wine to the broth mix. And if I have fresh herbs on hand, I toss those in near the end of cooking for an added burst of freshness.
storage/reheating
I store leftovers in airtight containers in the fridge for up to 4 days. For reheating, I warm portions in the microwave or on the stove over medium heat until hot. The flavors deepen overnight, so I actually think it tastes even better the next day. If freezing, I let the roast cool, then pack it with the veggies and broth in freezer-safe bags or containers for up to 3 months.
FAQs
Do I have to sear the roast first?
I highly recommend it. Searing locks in flavor and gives the dish a deeper, richer taste. But if I’m in a rush, I’ve skipped it before and it still turns out tasty.
Can I cook this on high instead of low?
Yes, I cook it on high for 4–5 hours if I’m short on time, but I find the meat is most tender when cooked on low for 8–9 hours.
What’s the best cut of meat for this recipe?
Chuck roast is my go-to. It’s affordable and gets beautifully tender when slow-cooked. I’ve also used shoulder roast or brisket in a pinch.
Can I use sweet potatoes instead of regular potatoes?
Absolutely. I sometimes swap in sweet potatoes for a slightly sweeter flavor. I just cut them into larger chunks so they don’t get too soft.
How do I thicken the broth into more of a gravy?
I mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the slow cooker during the last 30 minutes. It thickens up into a lovely sauce.
Conclusion
This slow cooker chuck roast with tender vegetables is one of my ultimate comfort food meals. It’s low-effort, full of flavor, and makes the house smell amazing all day. Whether I’m serving it for a family dinner or prepping it ahead for the week, it’s always a winner at my table.
Print
Slow Cooker Chuck Roast Recipe with Tender Vegetables
- Prep Time: 15 minutes
- Cook Time: 8–9 hours on low (or 4–5 hours on high)
- Total Time: 8.5 hours
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This slow cooker chuck roast recipe delivers melt-in-your-mouth beef and tender vegetables in a rich, savory broth. Perfect for cozy dinners or easy meal prep, it’s a hands-off comfort food classic your whole family will love.
Ingredients
- 3–4 lb chuck roast
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 carrots, peeled and cut into chunks
- 1.5 lbs baby potatoes or Yukon gold potatoes, halved
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Season chuck roast generously with salt and pepper on all sides.
- In a skillet over medium-high heat, heat olive oil and sear the roast for 3–4 minutes per side until browned.
- Transfer roast to the slow cooker. Add carrots, potatoes, and sliced onion.
- In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, garlic, thyme, and rosemary. Pour over the roast and vegetables.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours, until beef is fall-apart tender.
- Skim off excess fat if needed. Garnish with fresh parsley before serving.
Notes
- Add celery or parsnips for more veggie variety.
- For a richer sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 30 minutes.
- A splash of red wine can deepen the flavor.
- Substitute sweet potatoes if preferred—cut into large chunks to prevent overcooking.
- Fresh herbs like thyme or rosemary can be added in the final hour for an extra layer of freshness.
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