Crock Pot Best Chuck Roast
Get ready to indulge in the ultimate comfort food with this "Crock Pot Best Chuck Roast" recipe—a hearty, melt-in-your-mouth roast that’s perfect for weeknight dinners or special occasions. Featuring tender, slow-cooked chuck roast infused with the rich flavors of beef broth, Worcestershire sauce, and fresh herbs like thyme and rosemary, this dish pairs beautifully with a medley of carrots, potatoes, and caramelized onions. The seared meat locks in flavor before spending hours in the crock pot, creating a deeply savory main course that virtually cooks itself. Topped with a velvety homemade gravy, this easy and classic recipe is your go-to for a hands-off meal packed with bold, comforting flavors. With just 15 minutes of prep time, this slow-cooker chuck roast is as effortless as it is delicious!
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Ingredients
- 3 pounds Chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, sliced
- 3 Garlic cloves, minced
- 4 Carrots, cut into 2-inch pieces
- 4 Russet potatoes, peeled and quartered
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 Fresh thyme, sprigs
- 2 Fresh rosemary, sprigs
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
Directions
Step 1
Season the chuck roast evenly on all sides with salt and black pepper.
Step 2
Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 3-4 minutes per side until browned. Transfer the roast to the crock pot.
Step 3
In the same skillet, add the sliced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Transfer the mixture to the crock pot.
Step 4
Arrange the carrots and potatoes around the chuck roast in the crock pot.
Step 5
In a medium bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables.
Step 6
Add the thyme and rosemary sprigs on top of the roast.
Step 7
Cover the crock pot with a lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the roast is fork-tender.
Step 8
Once cooked, remove the roast and vegetables from the crock pot and transfer to a serving platter. Tent with aluminum foil to keep warm.
Step 9
To make a gravy, strain the cooking juices from the crock pot into a saucepan. Discard the thyme and rosemary sprigs.
Step 10
In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually whisk this mixture into the saucepan with the cooking juices and cook over medium heat for 5-7 minutes, stirring, until thickened.
Step 11
Serve the chuck roast and vegetables with the gravy drizzled on top.
Nutrition Facts
| Serving size | (2913.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4057.4 |
| Total Fat 212.6g | 0% |
| Saturated Fat 82.0g | 0% |
| Polyunsaturated Fat 13.4g | |
| Cholesterol 1251.9mg | 0% |
| Sodium 9947.0mg | 0% |
| Total Carbohydrate 167.9g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 24.0g | |
| Protein 375.8g | 0% |
| Vitamin D 54.4IU | 0% |
| Calcium 448.6mg | 0% |
| Iron 53.7mg | 0% |
| Potassium 8257.1mg | 0% |
Source of Calories