Crockpot Chuck Roast Recipe

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There’s nothing more comforting than a big ol’ pot roast with soft carrots and potatoes, just like mom used to make. This Crockpot Chuck Roast is one of those meals that’s super easy to throw together, literally takes 5 minutes, and comes out tasting like you worked all day. The beef is tender, juicy, and falls apart with a fork. It’s perfect for Sundays or any night when you want something hearty and homemade.

Serves 6.
Total time: 8 hours 10 minutes.

Why This Recipe Works:

Just 5-10 minutes to throw together
No need to brown the meat first
One pot = full meal: meat, veggies, and potatoes
Great for leftovers and easy to freeze

Ingredients:

3 to 4 lb chuck roast (don’t swap cuts, this one works best!)
4 to 5 garlic cloves, minced
1 1/2 lb petite potatoes (Yukon gold or red, no peeling needed!)
1 lb thick baby carrots (or cut big carrots into chunks)
1 yellow onion, sliced
1 cup beef broth (reduced sodium if you like)
2 to 3 teaspoons Italian seasoning (or use 1½ tsp dried thyme)
1/2 teaspoon black pepper
3/4 to 1 teaspoon sea salt
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (for thickening, optional)
Pick ONE flavor boost:
- 1 tablespoon Worcestershire sauce
- 1/3 cup red wine
- 2 tablespoons balsamic vinegar

You’ll also need a 6-quart (or bigger) slow cooker.

Instructions:

Layer the veggies: Slice up your onion and rinse the potatoes and carrots. Toss them all into the bottom of your crockpot. Give them a quick stir.
Add the roast: Lay the chuck roast right on top of the veggies.
Season and pour: Pour the beef broth over everything. Sprinkle the roast with garlic, salt, pepper, and Italian seasoning. Add your choice of wine, Worcestershire, or balsamic.
Slow cook: Cover it up and set to LOW. Let it cook for 8 to 10 hours. Don’t worry if it takes a bit longer. When it’s done, the beef should fall apart easily, and the veggies will be soft.
Shred and serve: Once it’s ready, you can gently stir or shred the roast into chunks. Serve straight from the crockpot or transfer to a platter.
Want a thicker gravy? Mix the water and cornstarch together, then stir it into the pot about 30 minutes before serving. It’ll thicken up a bit by dinner time.

Tips from My Kitchen:

Don’t stress if the meat’s still tough after 8 hours. Just keep cooking. It’s not done yet!
Want to sear the roast first? Go for it, but I usually skip it. Still comes out great.
Italian seasoning has more flavor than just thyme. My family loves it.
Store leftovers with the juices. They’ll stay moist and delicious.

How to Store:

Fridge: Keep in an airtight container with the juices. Good for 4 days.
Freezer: Freeze just the meat with some juice for best results. Use within 3 months. (Potatoes and carrots can get a little mushy, but you do you!)

Nutrition (per serving):

Note: Nutrition info is just an estimate. Your results may vary depending on your ingredients!