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Crockpot Chuck Roast Recipe

Crockpot Chuck Roast

iamwinfred
This crockpot chuck roast is the kind of dinner you turn to when the week gets loud and you still want a real meal on the table. A well marbled chuck roast, soft potatoes and carrots, and a savory gravy made right from the cooking juices come together with no fancy tools and no tricky techniques—just patient, low heat doing all the work.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 540 kcal

Equipment

  • 6-quart slow cooker fits a 4 pound chuck roast and all the vegetables without crowding
  • Large cast iron skillet for searing the roast
  • Instant-read meat thermometer
  • Slow cooker liners (optional) for easy cleanup
  • Gravy fat separator for a silky sauce
  • Cutting board and sharp chef's knife
  • Small bowl and whisk
  • Tongs and measuring spoons
  • Large serving platter

Ingredients
  

  • 3 1/2 pounds boneless beef chuck roast 1.6 to 1.8kg; well marbled
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion cut into thick wedges
  • 4 cloves garlic minced
  • 1 pound baby carrots 455g; or 4 large carrots cut into 2 inch chunks
  • 3 stalks celery cut into 2 inch pieces
  • 1 1/2 pounds baby Yukon gold potatoes 680g; halved
  • 1 packet onion soup mix 1 ounce / 28g
  • 1 cup low sodium beef broth 240ml
  • 1 tablespoon roasted beef base such as Better Than Bouillon
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water, for the gravy
  • 2 tablespoons cold water for mixing with the cornstarch
  • 1 teaspoon browning sauce optional, for deeper gravy color
  • fresh parsley chopped, for garnish

Instructions
 

  • Pat the chuck roast very dry with paper towels, trim any large hard chunks of fat, and season all sides evenly with the kosher salt and black pepper.
  • Heat the olive oil in a large cast iron skillet over medium high heat and sear the roast for 3 to 4 minutes per side, including the edges, until a deep golden brown crust forms. Transfer to a plate.
  • Pour the beef broth into the skillet and scrape up the browned bits, then whisk the hot broth with the beef base, onion soup mix, Worcestershire sauce, tomato paste, and dried thyme until smooth.
  • Spray the slow cooker or line it, then layer the onion wedges, garlic, carrots, celery, and halved potatoes in an even, snug layer.
  • Set the seared roast on top of the vegetables, tuck the bay leaves alongside, and slowly pour the broth mixture over the roast and vegetables. Cover with the lid.
  • Cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the roast shreds easily with a fork and reads around 200 degrees Fahrenheit. Avoid lifting the lid.
  • Lift the roast onto a cutting board, cover loosely with foil, and rest for 10 minutes. Arrange the vegetables on a platter and discard the bay leaves from the cooking liquid.
  • Strain the cooking liquid through a fat separator, simmer it in a saucepan, and whisk in the cornstarch slurry. Cook for 2 to 3 minutes until thickened, then stir in the browning sauce and season to taste.
  • Pull the roast into big juicy chunks or slice against the grain, spoon hot gravy over the beef and vegetables, sprinkle with fresh parsley, and serve right away.

Notes

  • Choose a well marbled roast with thin white streaks of fat running through the meat, because they melt during cooking and keep the beef juicy.
  • Don't skip the sear—it takes only about 8 minutes and adds a deep, roasted flavor you can't get any other way.
  • Always thaw the roast in the fridge overnight first; a frozen roast stays in the unsafe temperature zone for too long in a slow cooker.
  • Go easy on the liquid—the roast and vegetables release juices as they cook, so about a cup of broth is all you need.
  • Keep the lid on while cooking, since every peek adds about 15 to 20 minutes to the cooking time.
  • Cut vegetables in big chunks so they hold their shape after 8 hours instead of turning to mush.
  • Cook until tender, not just done—a tough roast usually needs more time, not less, so keep cooking in 30 minute stretches.
  • Rest the roast for 10 minutes before shredding so the juices redistribute and the meat stays moist.
  • Store leftovers with the gravy in airtight glass containers in the refrigerator for up to 4 days, or freeze the shredded beef and gravy for up to 3 months (skip freezing the potatoes).
  • Variations: swap the onion soup mix for ranch and Italian dressing mix with pepperoncini, replace half the broth with dry red wine, add balsamic vinegar and fresh rosemary, stir in sliced cremini mushrooms, or add chopped chipotle peppers in adobo for smoky heat.

Nutrition

Serving: 1ServingCalories: 540kcalCarbohydrates: 28gProtein: 42gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 130mgSodium: 980mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 120IUVitamin C: 20mgCalcium: 6mgIron: 25mg
Keyword chuck roast recipe, crockpot chuck roast, crockpot dinner, easy pot roast, slow cooker pot roast
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