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.
