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Tender Crockpot Chuck Roast with Root Vegetables
Video
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Ingredients
- 3-4 lb chuck roast, trimmed of excess fat
- 2 large onions, quartered
- 4 medium carrots, cut into 2-inch chunks
- 4 medium potatoes, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
Season chuck roast generously with salt and pepper on all sides
Heat olive oil in a large skillet over high heat and sear the roast on all sides until browned (optional but recommended)
Place quartered onions, carrots, and potatoes in the bottom of the crockpot
Place the seared roast on top of the vegetables
Mix beef broth, Worcestershire sauce, tomato paste, minced garlic, thyme, and rosemary in a bowl
Pour the liquid mixture over the roast and vegetables
Add bay leaf to the crockpot
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours
Check internal temperature should reach 145F (63C) for medium-rare
Let rest for 10-15 minutes before slicing against the grain
Serve hot with vegetables and cooking liquid
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
It's not recommended for food safety reasons. Always thaw meat completely before slow cooking.
While not required, searing adds extra flavor through caramelization.
Yes, cook on HIGH for 4-5 hours instead of 8 hours on LOW.
It might need more cooking time. Tough meat usually means it hasn't cooked long enough to break down connective tissues.
Yes, but don't overcrowd the pot as it will affect cooking time and temperature.
The meat should easily shred with a fork and reach an internal temperature of 145F.
Yes, it reheats well and flavors often improve the next day.
A 6-quart crockpot is ideal for this recipe.
Yes, but cooking time remains similar.
Trim excess fat but leave some for flavor.
Yes, but cooking times may vary with different cuts.
You can use water with bouillon cubes or vegetable broth.
Yes, replace part of the broth with red wine for extra flavor.
Up to 4 days in the refrigerator when properly stored.
Yes, but you'll need to adjust the liquid amount accordingly.