Slow Cooker Chuck Roast
A cozy, no-fuss slow-cooker meal that melts on the fork; this chuck roast dinner is perfect for busy weeknights or any time you want a hearty meal.
Ingredients
Main Ingredients
- 3–4 pounds chuck roast, trimmed of excess fat (or shoulder roast)
- 1 medium onion, chopped
- 4 medium carrots, peeled and cut into 1–2 inch pieces
- 4 medium potatoes, peeled and cubed (Yukon gold or russet)
- 3 cloves garlic, minced
- 2 cups beef broth (low-sodium if preferred)
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Fresh thyme sprigs (optional)
Instructions
Preparation
- Season the roast generously with salt and pepper on all sides.
- Heat 1–2 tablespoons of neutral oil (vegetable, canola, or light olive oil) in a skillet over medium-high heat. When shimmering, sear the roast for 3–4 minutes per side until a deep brown crust forms.
- Place the chopped onion, carrots, and cubed potatoes in the bottom of the slow cooker in an even layer.
- Transfer the seared roast on top of the vegetables.
- In a bowl, whisk together the beef broth, Worcestershire sauce, and minced garlic. Pour this mixture over the roast and vegetables.
- Tuck fresh thyme sprigs around the roast if using.
Cooking
- Cover and cook on LOW for 8 hours, or until the meat pulls apart with a fork.
- Remove the roast to a cutting board or platter, let rest for 10 minutes, then slice or shred.
- Serve warm with the vegetables spooned with the cooking juices.
Notes
If you’d like a gravy, strain the cooking liquid into a saucepan, simmer and whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) until thickened. For the best flavor, don't skip searing the meat.