Crockpot Chuck Roast Recipe
A melt-in-your-mouth, incredibly flavorful slow cooker chuck roast that is effortless to prepare and perfect for family dinners.
Equipment
- Crockpot
- Large skillet,
- Forks
Ingredients
- 3-4 lb Chuck Roast
- 1 tbsp Olive Oil
- 1 large Onion chopped
- 2-3 Carrots chopped
- 2-3 Celery stalks chopped
- 4 Garlic cloves minced
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 Bay leaf
- 1 can (14.5 oz) Diced Tomatoes undrained
- 2 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- to taste Salt and Pepper
- 1 lb Potatoes quartered, optional
Instructions
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (~3-4 minutes per side).
- In the crockpot, add chopped onion, carrots, and celery to create a flavorful base.
- Sprinkle minced garlic, dried thyme, dried rosemary, and add the bay leaf over the vegetables.
- Place the seared chuck roast on top of the vegetables in the crockpot.
- Pour diced tomatoes (undrained), beef broth, and Worcestershire sauce over the roast. Ensure the roast is mostly submerged.
- If using, add the quartered potatoes around the roast.
- Cover and slow cook on low for 8-10 hours or high for 4-6 hours, until fork-tender and shreddable.
- Remove the roast and shred with two forks.
- Optional: To thicken sauce, remove 1 cup of liquid, whisk with 2 tbsp cornstarch or flour mixed with cold liquid. Return mixture to crockpot and cook on high for 15-20 minutes.
- Return shredded roast to crockpot, stir into sauce, and serve hot with preferred sides.
Notes
Searing the roast is crucial for depth of flavor. Use a meat thermometer to check for an internal temperature of 190°F (88°C) for best tenderness. Deglaze skillet with broth or wine after searing for added flavor.
Substitute oils, herbs, broths, and vegetables as desired. For a spicy kick, add red pepper flakes or jalapeño.
Adaptable for Instant Pot: Sear roast with sauté, cook on high pressure 60-75 min, natural release 15-20 min.