Crock pot Chuck Roast
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
8 hrs 10 mins
-
Total Time
8 hrs 20 mins
-
Servings
6
-
Calories
619 kcal
-
Course
Main Course
-
Cuisine
American
Crock pot Chuck Roast
Description
The Crock pot Chuck Roast combines a well-seasoned, browned beef chuck roast with onions, carrots, and whole gold potatoes in a slow cooker. Cooking the chuck roast low and slow allows the connective tissues in the meat to break down, producing tender slices that pull apart easily. The vegetables become soft but retain shape thanks to their large cut size. Garlic and Worcestershire sauce enhance the broth's savory depth, which is later thickened with a cornstarch and cold water mixture to form a glossy gravy coating the meat and vegetables.
This hearty meal pairs well with the included vegetables, providing a balanced plate of protein and starch. It suits dinner occasions where a set-it-and-forget-it approach is preferred. The whole potatoes add rustic appeal and can be served alongside the shredded roast for easy plating.
To keep carrots and onions from becoming overly soft, the recipe suggests slicing them into large chunks. Slow cooking on low heat is recommended for the most tender beef. After cooking, shredding the chuck roast and removing vegetables individually before preparing the gravy ensures a smooth sauce. This method yields a rich, comforting meal with layered textures.
Ingredients
- 3 lb chuck roast
- 1 Tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp thyme dried leaves
- 1 yellow onion peeled and cut into large pieces, medium
- 1 Tbsp garlic minced
- 2 cups beef broth
- 2 tsp Worcestershire sauce
- 2 1/2 lb yellow potatoes small, gold variety
- 4 carrot peeled and cut into large pieces
- 2 Tbsp water cold
- 2 Tbsp cornstarch
- parsley chopped, fresh
Instructions
- Heat the olive oil in a large skillet over medium high heat.
- Season the chuck roast with the salt, pepper and dried thyme leaves.
- Brown the roast in the skillet. Cook it for 4-5 minutes per side.
- Then add in the onions, carrots and potatoes (leave the potatoes whole) to a crock pot. Then place the browned beef roast on top.
- Then add the minced garlic, beef broth and Worcestershire sauce into the crock pot.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours until the chuck roast is tender.
- Remove the roast from the crock pot and shred. Then remove the vegetables from the crock pot as well.
- Remove the broth from the crock pot and place in a saucepan. You can strain out any vegetables from the broth if needed. Heat the broth over medium high heat and bring it to a low boil.
- In a small bowl, whisk together the cold water and cornstarch. Whisk this mixture into the saucepan. Continue to cook and whisk for 30-60 seconds until the sauce thickens.
- Serve the roast and vegetables topped with the gravy from the saucepan and topped with the fresh parsley. Enjoy!
Notes
- Cut carrots and onions into large pieces to prevent them from becoming too soft during slow cooking.
- Cooking the roast on low heat yields more tender beef than using the high setting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 42g | 14% |
| Protein | 49g | 98% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1323mg | 55% |
| Potassium | 1777mg | 38% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 6847IU | 137% |
| Vitamin C | 42mg | 47% |
| Calcium | 92mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
