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Delicious crockpot chuck roast with vegetables ready to serve

Crockpot Chuck Roast with Vegetables

This Crockpot Chuck Roast with Vegetables is a comforting, one-pot meal that cooks itself while you relax, making it a family favorite that's easy to prepare and delicious to devour.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb chuck roast Other cuts won't cut it
  • 4-5 cloves garlic, minced
  • 1.5 lb petite potatoes
  • 1 lb baby carrots
  • 1 large yellow onion, sliced
  • 1 cup beef broth
  • 2-3 tsp Italian seasoning Upgrade from thyme
  • 0.5 tsp pepper
  • 0.75-1 tsp sea salt More or less to taste
  • 2 Tbsp corn starch Optional for thickening
  • 2 Tbsp water Optional for thickening
Flavor Enhancers
  • 1 Tbsp Worcestershire sauce
  • 0.33 cup red wine or balsamic vinegar, pick one each time
  • 2 Tbsp balsamic vinegar or red wine, pick one each time

Method
 

Preparation
  1. Slice the onions and rinse your vegetables.
  2. Combine the carrots, potatoes, and onion at the bottom of your slow cooker. Toss to mix.
  3. Nestle the chuck roast on top of the veggies.
  4. Pour in the beef broth and season the meat with garlic, salt, pepper, and Italian seasoning. Add your flavor enhancer of choice.
Cooking
  1. Set the slow cooker to low heat and cook for about 8-10 hours, until the meat falls apart and the carrots and potatoes are soft. Optional: add the veggies two hours in for a bit of crunch.
  2. When ready, stir the meat to break it apart into chunks. Transfer to a serving dish or serve right from the slow cooker.
  3. For a thicker gravy, mix the corn starch with water and whisk it into the pot about 30 minutes before serving.

Notes

Serve this dish with fresh herbs and crusty bread. Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 3 months. Reheat slowly to retain moisture.