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A cozy, easy-to-make slow cooker chuck roast recipe with tender beef and hearty vegetables like potatoes, carrots, and onions. Prep in about 5 minutes and enjoy a flavorful, melt-in-your-mouth pot roast.

Ingredients

Scale
  • 3–4 lb chuck roast (recommended: well-marbled cut)
  • 5–6 garlic cloves, minced
  • 1 ½ lb petite potatoes (white or Yukon gold preferred)
  • 1 lb baby carrots (thick, not petite)
  • 1 yellow onion, sliced
  • 1 to 1 ½ cups beef broth (low-sodium or no-salt-added preferred)
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Italian seasoning
  • ½ tsp pepper
  • 1 tsp sea salt (adjust to taste)
  • 2 Tbsp cornstarch (optional, for gravy)
  • 2 Tbsp water (optional, for gravy)
  • 1/3 cup red wine (optional, flavor enhancer) or 2 Tbsp balsamic vinegar (optional)

Instructions

  1. Optional: Sear the chuck roast on all sides in a little olive oil until browned for extra flavor.
  2. Slice the onion and rinse the baby carrots and petite potatoes.
  3. Place the carrots, potatoes, and sliced onion in the bottom of the slow cooker and toss; season the vegetables with salt, pepper, and minced garlic if desired.
  4. Set the chuck roast on top of the vegetables.
  5. Pour beef broth and Worcestershire sauce over the roast; add a splash of red wine or balsamic vinegar if using.
  6. Season the roast with garlic, salt, pepper, and Italian seasoning or thyme; add fresh thyme sprigs if available.
  7. If you prefer firmer vegetables, add the carrots and potatoes during the final 2 hours of cooking instead of at the start.
  8. Cover and cook on low for 8–10 hours, or until the meat falls apart and the vegetables are tender.
  9. About 20–30 minutes before serving, whisk 1–2 tablespoons cornstarch with cold water and stir the slurry into the cooking juices to thicken (optional).
  10. When the meat is tender, gently pull it apart into chunks with a fork or spoon.
  11. Transfer the roast and vegetables to a serving platter and let rest a few minutes before serving.

Notes

Searing the meat is optional; the roast turns out tender and flavorful even if you skip this step., If you add vegetables later for a firmer texture, add them about 2 hours before cooking ends., Leftovers keep well refrigerated in an airtight container with cooking juices for up to 4 days., Freeze leftovers in a freezer-safe airtight container with juices for up to 3 months; potatoes and carrots may become mushy after freezing, so consider freezing only the meat if preferred., Reheat leftovers gently in the slow cooker, oven, or microwave, adding a splash of broth or juices to keep moist., Use low-sodium or no-salt beef broth to control saltiness; adjust seasoning near the end of cooking as desired., Flavor variations include fresh rosemary, oregano, or other dried herb blends, adding mushrooms or celery, and using red wine, balsamic vinegar, or Worcestershire sauce for depth.

Nutrition

Find it online: https://gingerbaking.com/crockpot-chuck-roast-recipe/