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Tender Crockpot Chuck Roast with Root Vegetables
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 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
🍳 Quick Cooking Steps
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
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart crockpot
- Large cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Large mixing bowl
- Meat thermometer
- Tongs
- Serving platter
⚡ Quick Cooking Tips
For extra flavor, add red wine to the cooking liquid
Try different root vegetables like parsnips or turnips
Add mushrooms in the last hour of cooking
Use fresh herbs instead of dried for more intense flavor
Consider adding a splash of balsamic vinegar at the end
Make gravy from the cooking liquid by thickening with cornstarch
Use beef stock instead of broth for richer flavor
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 85min, Running 40min, Cycling 55min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Let cool completely before storing Store in airtight containers in the refrigerator for up to 4 days Keep meat and vegetables together with some cooking liquid to maintain moisture
🔥 Reheating Tips
- Reheat in microwave with some liquid on 50% power for 2-3 minutes Can be reheated in crockpot on LOW for 1-2 hours Add extra beef broth if needed to prevent drying out
⏰ Make Ahead Tips
- Cut vegetables up to 24 hours in advance Prepare spice mixture ahead and store in airtight container Sear meat up to 24 hours before slow cooking if desired
❄️ Freezing Guide
- Freeze in airtight containers for up to 3 months Separate meat and vegetables for best freezing results Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve with crusty bread to soak up the flavorful juices Pair with a fresh green salad for a complete meal Garnish with fresh parsley before serving Mashed potatoes make an excellent side dish Consider serving with horseradish sauce on the side
⚠️ Common Mistakes
- Not searing the meat before slow cooking Opening the lid too frequently during cooking Cutting the meat before it has time to rest Using too little liquid in the crockpot Overcrowding the crockpot with too many vegetables
🎨 Recipe Variations
- Italian Style: Add Italian herbs and diced tomatoes French Style: Use herbs de Provence and add red wine BBQ Style: Add barbecue sauce and onion soup mix Mexican Style: Include chili powder and cumin Asian Fusion: Use soy sauce, ginger, and star anise
❓ Quick Cooking Q&A
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.
