Crockpot Chuck Roast with Vegetables Recipe

Introduction

This Crockpot Chuck Roast recipe delivers tender, flavorful meat with perfectly cooked vegetables, all in one easy slow-cooked meal. Ideal for busy days, it fills your kitchen with comforting aromas and requires minimal hands-on time.

Ingredients

• 3-4 lb chuck roast (not recommended to use another cut)
• 4-5 garlic cloves, minced
• 1 ½ lb petite potatoes
• 1 lb baby carrots
• 1 yellow onion, sliced
• 1 cup beef broth
• 2-3 tsp Italian seasoning (recently changed from 1½ tsp thyme)
• ½ tsp pepper
• ¾-1 tsp sea salt (adjust to taste)
• 2 Tbsp corn starch (optional)
• 2 Tbsp water (optional)
• Flavor enhancers (choose one): 1 Tbsp Worcestershire sauce, ⅓ cup red wine, or 2 Tbsp balsamic vinegar

Instructions

1. Step 1: Slice the onion and rinse the carrots and potatoes. Add the carrots, potatoes, and onion into the bottom of the slow cooker and toss to mix.
2. Step 2: Place the chuck roast on top of the vegetables. Pour beef broth over the roast. Season the meat with minced garlic, salt, pepper, and Italian seasoning. Add your preferred flavor enhancer (wine, balsamic vinegar, or Worcestershire sauce) at this time.
3. Step 3: Set the slow cooker to low heat and cook for 8-10 hours, or until the meat falls apart easily and the vegetables are tender. Avoid cooking on high heat for best results. For firmer carrots and potatoes, add them about 2 hours into the cooking time instead of at the start.
4. Step 4: When the meat is ready, stir gently to help it fall apart into chunks. Transfer to a serving dish or serve directly from the slow cooker. To thicken the juices, whisk together the water and corn starch, then slowly pour into the slow cooker and stir. Let cook about 30 minutes before serving.

Tips & Variations

• Adding the vegetables later in the cooking process will keep them firmer if preferred.
• Choose one flavor enhancer each time you make the recipe to vary the flavor — Worcestershire sauce adds depth, red wine brings richness, and balsamic vinegar lends a subtle tang.
• Use fresh garlic and good-quality beef broth for the best flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze portions for up to 3 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

This recipe works best with chuck roast because it becomes tender and flavorful with slow cooking. Other cuts may not yield the same results.

What if I don’t have a slow cooker?

You can adapt this recipe for the oven by cooking the roast in a covered Dutch oven at 300°F for 3-4 hours, adding the vegetables halfway through cooking.

Crockpot Chuck Roast with Vegetables Recipe

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★★★★★

4.6 from 106 reviews

This Crockpot Chuck Roast Recipe offers a comforting, slow-cooked beef roast paired with tender petite potatoes, baby carrots, and savory seasonings. Using a chuck roast and layering vegetables in a slow cooker ensures tender, flavorful meat and perfectly cooked veggies with minimal hands-on time—ideal for an easy, hearty meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 8-10 hours
• Total Time: 8 hours 15 minutes to 10 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 3–4 lb chuck roast (preferably chuck, not another cut)

Vegetables

• 4–5 garlic cloves, minced
• 1 ½ lb petite potatoes
• 1 lb baby carrots
• 1 yellow onion, sliced

Liquids & Seasonings

• 1 cup beef broth
• 2–3 tsp Italian seasoning (recently changed from 1½ tsp thyme)
• ½ tsp ground black pepper
• ¾–1 tsp sea salt (adjust to taste)

Optional Thickener

• 2 Tbsp corn starch
• 2 Tbsp water

Flavor Enhancers (Choose one per batch)

• 1 Tbsp Worcestershire sauce
• ⅓ cup red wine
• 2 Tbsp balsamic vinegar

Instructions

1. Prepare vegetables: Slice the yellow onion and rinse the petite potatoes and baby carrots. Add the carrots, potatoes, and sliced onion into the bottom of the slow cooker and toss to mix evenly.
2. Layer the meat and seasonings: Place the chuck roast on top of the vegetables in the slow cooker. Pour the beef broth evenly over the roast. Season the meat with minced garlic, sea salt, black pepper, and Italian seasoning. Add one of your chosen flavor enhancers at this stage—either red wine, balsamic vinegar, or Worcestershire sauce.
3. Slow cook: Cover the slow cooker and set it to low heat. Cook the roast for 8 to 10 hours, or until the meat easily falls apart and the carrots and potatoes are tender. For firmer vegetables, add them about two hours into the cooking time instead of the start. Cooking on high is not recommended.
4. Finish and serve: When the meat is tender, stir gently to let the roast break apart into chunks. Transfer to a serving dish or serve directly from the slow cooker. To thicken the cooking juices, whisk together the water and cornstarch and slowly pour into the crockpot about 30 minutes before serving, stirring to incorporate and thicken the sauce.

Notes

• Do not substitute the chuck roast with other cuts to ensure desired tenderness and flavor.
• Adding the vegetables later in cooking will give a firmer texture if preferred.
• Choose only one flavor enhancer per cooking session for balanced flavor.
• Cooking times may vary depending on slow cooker model; cook until meat falls apart easily.
• Use low heat for best results; high heat can toughen the meat.
• Thickening sauce with cornstarch is optional but recommended for a richer gravy.

Keywords: crockpot chuck roast, slow cooker roast, beef chuck roast recipe, easy crockpot dinner, pot roast recipe