Slow Cooker Recipes design inspiration
Tender slow cooker chuck roast with carrots and potatoes. A simple dump-and-go dinner that cooks all day while you go about your day.
This slow cooker chuck roast with carrots and potatoes is the kind of dinner that makes the whole house smell wonderful by late afternoon. You put it together in the morning, and hours later you pull apart tender beef with a fork.
The trick is choosing the right cut. Chuck roast comes from the shoulder, so it has plenty of connective tissue. That tissue breaks down during long, slow cooking, turning the meat juicy and fork-tender. You can't get that from a lean cut like sirloin.
You don't need any fancy equipment. Just a skillet for searing and your slow cooker. If you're short on time, you can skip the searing, but I'll show you why it's worth those extra ten minutes.
About the Ingredients
3 to 4 pounds (1.4 to 1.8 kg) chuck roast
Look for a roast with good marbling. If you can't find chuck, use bottom round or brisket, but adjust cooking time as they can be leaner.
1 teaspoon salt
Kosher salt works best. If using table salt, use half the amount.
1/2 teaspoon black pepper
Freshly ground is nice, but pre-ground works fine.
2 tablespoons olive oil
For searing. Any neutral oil with a high smoke point, like canola or vegetable, works too.
1 large yellow onion, sliced
About 2 cups. Sweet or white onion also works.
4 cloves garlic, minced
About 1 tablespoon. Jarred minced garlic is fine in a pinch.
1 cup (240 ml) beef broth
Use low-sodium if you can. Chicken broth or water with a splash of Worcestershire also works.
2 tablespoons tomato paste
Adds depth. You can omit it if you don't have it, but it really rounds out the flavor.
1 teaspoon dried thyme
Or 1 tablespoon fresh thyme leaves. Rosemary is a good substitute.
2 bay leaves
Remember to remove them before serving.
1 pound (450 g) baby carrots
Or 4 large carrots, peeled and cut into 2-inch chunks.
1.5 pounds (680 g) baby potatoes
Yukon Gold or red potatoes hold up well. If using large potatoes, cut into quarters.
2 tablespoons cornstarch (optional)
For thickening the gravy at the end. Mix with 2 tablespoons cold water to make a slurry.
Frequently Asked Questions
Q: How do I know when the chuck roast is done?
The roast is done when it shreds easily with a fork. Check it after the minimum cook time, but it often needs the full range. If it's still tough, cook another hour.
Q: Can I cook this on high instead of low?
Yes, you can cook on high for 5-6 hours. The meat will be tender, but low and slow gives the best texture and flavor.
Q: Why is my chuck roast tough?
It likely didn't cook long enough. Chuck needs plenty of time for the connective tissue to break down. If it's tough, put it back in and cook another hour or two.
Q: Can I add the vegetables at the beginning?
Yes, that's what this recipe does. They'll be very soft by the end, which many people love. If you prefer firmer vegetables, add them halfway through cooking.
Q: Do I have to sear the roast first?
No, but it adds a lot of flavor. If you skip it, the meat will still be tender, but the gravy will be less rich.
Step-by-Step Instructions
1. Season and sear the roast
Pat the chuck roast dry with paper towels. Season all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Sear the roast for 3-4 minutes per side, until deeply browned. Don't rush this step; it builds the flavor.
2. Layer the slow cooker
Scatter the sliced onion and minced garlic in the bottom of the slow cooker. Place the seared roast on top of the onions.
3. Add broth and seasonings
Pour the beef broth around the roast (not directly on top, to keep the sear). Stir in the tomato paste and thyme. Tuck the bay leaves into the liquid.
4. Add the vegetables
Arrange the baby carrots and baby potatoes around and on top of the roast. They don't need to be submerged; they'll steam and cook in the juices.
5. Cook low and slow
Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours. The roast is done when it pulls apart easily with a fork. If the vegetables are still firm, give them another 30 minutes.
6. Rest the meat
Carefully transfer the roast and vegetables to a platter. Let the roast rest for 10-15 minutes before slicing or shredding, so the juices redistribute.
7. Make the gravy (optional)
Skim excess fat from the juices in the slow cooker. If you want a thicker gravy, whisk the cornstarch with 2 tablespoons cold water to make a slurry, then whisk it into the hot juices. Cook on HIGH for 15 minutes, until thickened.
8. Serve
Remove the bay leaves. Slice the roast against the grain or shred it with forks. Serve with the carrots and potatoes, and spoon the gravy over everything.
Tips & Tricks
- Don't skip the searing. It builds a deep flavor you just can't get from dumping everything in raw.
- Cut the potatoes into similar sizes so they cook evenly. Baby potatoes can go whole, but larger ones need halving.
- If the roast has a thick fat cap, trim it to about 1/4 inch. Too much fat can make the gravy greasy.
Delicious Variations
- Add a cup of sliced mushrooms along with the onions for extra earthiness.
- Swap the potatoes for parsnips and turnips for a more rustic root-vegetable mix.
- For a slightly sweet twist, add a tablespoon of balsamic vinegar or a splash of red wine to the broth.
How to Store Slow Cooker Recipes design inspiration
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a saucepan over medium-low heat, or in the microwave in 30-second bursts, until warmed through. Add a splash of broth if it seems dry.
If you try this slow cooker chuck roast, I'd love to know how it turns out. Leave a comment or tag me in your photo. Happy cooking, Emily
Best Slow Cooker Chuck Roast – Easy Carrots & Potatoes
Tender slow cooker chuck roast with carrots and potatoes. A simple dump-and-go dinner that cooks all day while you go about your day.
🧂 Ingredients
- 3 to 4 pounds (1.4 to 1.8 kg) chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound (450 g) baby carrots
- 1.5 pounds (680 g) baby potatoes
- 2 tablespoons cornstarch (optional)
📋 Instructions
- 1Season and sear the roast — Pat the chuck roast dry with paper towels. Season all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Sear the roast for 3-4 minutes per side, until deeply browned. Don't rush this step; it builds the flavor.
- 2Layer the slow cooker — Scatter the sliced onion and minced garlic in the bottom of the slow cooker. Place the seared roast on top of the onions.
- 3Add broth and seasonings — Pour the beef broth around the roast (not directly on top, to keep the sear). Stir in the tomato paste and thyme. Tuck the bay leaves into the liquid.
- 4Add the vegetables — Arrange the baby carrots and baby potatoes around and on top of the roast. They don't need to be submerged; they'll steam and cook in the juices.
- 5Cook low and slow — Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours. The roast is done when it pulls apart easily with a fork. If the vegetables are still firm, give them another 30 minutes.
- 6Rest the meat — Carefully transfer the roast and vegetables to a platter. Let the roast rest for 10-15 minutes before slicing or shredding, so the juices redistribute.
- 7Make the gravy (optional) — Skim excess fat from the juices in the slow cooker. If you want a thicker gravy, whisk the cornstarch with 2 tablespoons cold water to make a slurry, then whisk it into the hot juices. Cook on HIGH for 15 minutes, until thickened.
- 8Serve — Remove the bay leaves. Slice the roast against the grain or shred it with forks. Serve with the carrots and potatoes, and spoon the gravy over everything.
