Name: Classic Slow Cooker Chuck Roast with Vegetables
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 large onion, chopped; 1 tbsp olive oil; 1 tsp black pepper; 1 tsp dried rosemary; 1 tsp salt; 2 cups low-sodium beef broth; 2 tbsp Worcestershire sauce; 3 lbs chuck roast; 4 cloves garlic, minced; 4 medium carrots, chunked; 4 medium potatoes, cubed

This Classic Slow Cooker Chuck Roast with Vegetables features tender beef with hearty carrots, potatoes, and onions in a savory broth. Perfect for a comforting meal, it’s an easy, hands-off recipe that fills your home with warm aromas.

Why You’ll Love This Recipe

This classic slow cooker chuck roast with vegetables is a hearty, comforting dish that’s perfect for cozy dinners with minimal effort. The slow cooker transforms tough chuck roast into melt-in-your-mouth tenderness, while carrots, potatoes, and onions soak up the rich, savory broth. Ideal for family meals or meal prep, it’s budget-friendly and versatile—serve with bread or on its own. The hands-off cooking and deep, satisfying flavors make it a go-to for a wholesome, delicious meal that warms the soul.

Recipe Tips and Tricks

Sear for Depth: Browning the roast adds a rich, caramelized flavor.

Cut Veggies Evenly: Uniform pieces ensure consistent cooking.
Layer Properly: Place veggies at the bottom to absorb flavors.
Check Liquid: Add extra broth if it evaporates during cooking.

Low and Slow: Cook on low for the best tender texture.
Thicken if Desired: Mash some potatoes or use cornstarch for gravy.
Rest Before Serving: Let it sit for 10 minutes to meld flavors.

Season Generously: Taste and adjust salt and pepper after cooking.
Use Fresh Herbs: Rosemary or thyme enhance the dish’s aroma.
Stir Gently: Avoid breaking veggies when mixing.

Yield: 8 servings

Classic Slow Cooker Chuck Roast with Vegetables

Tender slow cooker chuck roast with veggies, hearty and perfect for cozy meals.

Prep Time 20 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 30 minutes

Ingredients

1 large onion, chopped
1 tbsp olive oil

1 tsp black pepper
1 tsp dried rosemary
1 tsp salt

2 cups low-sodium beef broth
2 tbsp Worcestershire sauce
3 lbs chuck roast

4 cloves garlic, minced
4 medium carrots, chunked
4 medium potatoes, cubed

Instructions

Prep the Roast: Pat chuck roast dry and season with salt, pepper, and rosemary.
Sear the Roast: Heat olive oil in a skillet over medium-high heat. Sear roast for 4-5 minutes per side until browned. Transfer to the slow cooker.
Prepare Veggies: Peel and chop carrots, cube potatoes, and chop onion, placing them in the slow cooker around the roast.

Add Garlic: Sprinkle minced garlic over the veggies and roast.
Pour in Broth: Add beef broth and Worcestershire sauce, ensuring the roast is partially submerged.
Cook Low and Slow: Cover and cook on low for 8-10 hours, until roast is fork-tender.

Check Tenderness: Test the roast with a fork; it should shred easily.
Rest the Dish: Turn off the slow cooker and let the roast and veggies rest for 10 minutes.
Shred or Slice: Shred the roast with two forks or slice, mixing with the veggies and broth.

Serve and Enjoy: Spoon onto plates and savor this hearty, comforting meal!

Notes

Use a well-marbled chuck roast for best results; trim excess fat if preferred.
Layer veggies under the roast to soak up flavors; stir gently to avoid mashing.

Adjust seasoning after cooking, as broth and Worcestershire vary in saltiness.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 522Total Fat 28gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 15gCholesterol 141mgSodium 608mgCarbohydrates 24gFiber 3gSugar 3gProtein 45g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chuck Roast (3 lbs): Well-marbled for tenderness; about 1 piece.

Carrots (4 medium): Peeled and cut into chunks for sweetness.
Potatoes (4 medium): Yukon Gold or red, cubed for hearty texture.
Onion (1 large): Roughly chopped for savory depth.

Beef Broth (2 cups): Low-sodium keeps flavors balanced.
Garlic (4 cloves): Minced for aromatic warmth.
Worcestershire Sauce (2 tbsp): Adds umami richness; adjust to taste.

Rosemary (1 tsp, dried): Infuses earthy flavor; fresh works too.
Salt and Pepper (1 tsp each): Seasons the roast; adjust after cooking.
Olive Oil (1 tbsp): Used for searing, adding depth.

Variations and Substitutions

Meat Swap: Use brisket or short ribs; adjust cooking time.
Veggie Options: Add parsnips, celery, or turnips for variety.
Broth Swap: Use chicken or vegetable broth for a lighter taste.

Herb Variations: Substitute rosemary with thyme or sage.
Sauce Alternatives: Replace Worcestershire with soy sauce or balsamic.
Spicy Kick: Add red pepper flakes or hot sauce.

Gluten-Free: Naturally gluten-free; ensure broth is certified.
Low-Carb: Omit potatoes and increase carrots or celery.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with broth.

Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
Reheating: Warm on the stovetop or microwave, stirring to blend.