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Crock Pot Chuck Roast with Potatoes and Carrots

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This Crockpot Chuck Roast with Potatoes and Carrots is a comforting, easy slow cooker dinner featuring tender, fall-apart beef and hearty vegetables. Chuck roast slowly cooks with garlic, onion, Italian seasoning, Worcestershire sauce, and savory beef broth until rich and flavorful. Add red wine or balsamic vinegar for extra depth, and thicken the cooking juices into a delicious gravy if desired. It’s a satisfying one-pot meal for busy weeknights or Sunday dinner.

Ingredients

For the Pot Roast

  • 3–4 pounds chuck roast
  • 5–6 garlic cloves, minced
  • 1 1/2 pounds petite potatoes
  • 1 pound thick baby carrots
  • 1 yellow onion, sliced
  • 1–1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt, or to taste

Optional Gravy Thickener

  • 2 tablespoons cornstarch
  • 2 tablespoons water

Optional Flavor Enhancer (Choose One)

  • 1/3 cup red wine
  • 2 tablespoons balsamic vinegar

Instructions

  1. Prepare the vegetables. Wash the potatoes, peel the carrots if desired, and slice the yellow onion. Mince the garlic.
  2. Season the chuck roast. Pat the roast dry with paper towels. Season all sides with the sea salt, black pepper, and Italian seasoning.
  3. Layer the vegetables. Place the potatoes, carrots, sliced onion, and minced garlic in the bottom of the slow cooker.
  4. Add the roast. Place the chuck roast on top of the vegetables. Pour the beef broth and Worcestershire sauce around the meat.
  5. Add extra flavor if desired. Choose either the red wine or balsamic vinegar and add it to the broth. Do not use both unless you prefer a stronger, more complex flavor.
  6. Slow cook. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fork-tender and easily pulls apart. Cooking time varies depending on the roast’s size and thickness; chuck roast is best cooked until tender rather than by time alone.
  7. Check the vegetables. The potatoes and carrots should be tender but not falling apart. If they become tender before the beef, carefully remove them and keep them covered while the roast finishes cooking.
  8. Make optional gravy. Transfer the roast and vegetables to a serving platter. Pour the cooking liquid into a saucepan. In a small bowl, whisk the cornstarch with the water until smooth. Bring the cooking liquid to a simmer, then gradually whisk in the slurry. Cook for 1–2 minutes until thickened. Add more slurry only if needed.
  9. Serve. Slice or shred the tender chuck roast and serve with the potatoes, carrots, and onion. Spoon the gravy over everything and enjoy warm.

Notes

  • Use chuck roast: Chuck roast has the connective tissue and marbling needed to become tender and flavorful during long, slow cooking.
  • Do not add too much liquid: The roast and vegetables release moisture as they cook. Start with 1 cup of broth and add more if needed.
  • Choose one flavor enhancer: Red wine adds a rich, savory depth, while balsamic vinegar adds a slightly sweet tang.
  • For extra flavor: Sear the roast in a hot skillet on all sides before placing it in the slow cooker. This step is optional.
  • Thickening the gravy: Mix the cornstarch and cold water thoroughly before adding them to simmering cooking liquid to prevent lumps.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Store the meat with some cooking juices to help keep it moist.
  • Freezing: Freeze cooled portions with some cooking liquid for up to 3 months. Potatoes may soften slightly after thawing.
  • Serving suggestion: Serve with crusty bread or a simple green salad to complete the meal.

Find it online: https://ayoubrecipe.com/crock-pot-chuck-roast-with-potatoes-and-carrots/