Slow Cooker Chuck Roast with Potatoes and Carrots
A classic slow cooker beef chuck roast cooked low and slow until it’s fork-tender, with hearty vegetables and a rich, savory sauce. This recipe is ideal for an easy comfort-food dinner with minimal prep.
Ingredients
- 3 lb (1.4 kg) chuck roast
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 4 large carrots, cut into 2-inch pieces
- 1 lb (450 g) baby potatoes, halved
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, for deeper flavor)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Optional thickener (for gravy)
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
1) Season the roast
Pat the chuck roast dry, then season all sides generously with salt and pepper.
2) Sear the beef (optional but recommended)
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until well browned. This step adds color and boosts flavor.
3) Build the slow cooker base
Add the sliced onion, carrots, and baby potatoes to the bottom of the slow cooker, creating a vegetable “bed.”
4) Add the roast and cooking liquids
Set the seared roast on top of the vegetables. Pour in the beef broth and red wine (if using). Add garlic, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
5) Slow cook
Cover and cook until tender:
- Low: 8–10 hours
- High: 4–5 hours
The beef should pull apart easily with a fork, and the vegetables should be soft.
6) Optional: thicken the sauce into gravy
- Transfer the roast and vegetables to a serving platter and cover loosely with foil to keep warm.
- Whisk cornstarch with water to make a smooth slurry.
- Pour the cooking liquid into a saucepan and bring to a boil.
- Stir in the slurry and simmer 2–3 minutes, or until thickened.
To serve
Slice or shred the chuck roast and serve with the potatoes, carrots, and onions. Spoon the sauce (or thickened gravy) over the top, if desired.
