Crockpot Chuck Roast
This Crockpot Chuck Roast is a delicious and easy comfort food that everyone will love. Perfectly tender meat and flavorful vegetables make it a family favorite.
Equipment
- Slow cooker
- knife
- cutting board
Ingredients
- 3-4 lb chuck roast
- 4-5 cloves garlic, minced
- 1 ½ lb petite potatoes
- 1 lb baby carrots
- 1 yellow onion, sliced
- 1 cup beef broth
- 2-3 tsp Italian seasoning
- ½ tsp pepper
- ¾-1 tsp sea salt to taste
- 2 Tbsp corn starch optional
- 2 Tbsp water optional
- 1 Tbsp Worcestershire sauce or ⅓ cup red wine, or 2 Tbsp balsamic vinegar (choose one)
Instructions
- Slice the onion and rinse the vegetables, then place the carrots, potatoes, and onion at the bottom of the slow cooker and mix them together.
- Set the chuck roast on top of the vegetables, pour the broth over it, and season with garlic, salt, pepper, and Italian seasoning, adding your chosen flavor enhancer.
- Cook on low heat for 8-10 hours until the meat is tender and the vegetables are soft; add firmer vegetables 2 hours before cooking ends if desired.
- Once done, stir to break the meat into chunks and serve directly from the slow cooker or transfer to a dish; thicken juices with corn starch and water if desired.
Notes
To store leftovers, place them in a shallow dish to keep the chuck roast in its juices. Store in an airtight container for up to 4 days. For freezing, let the roast cool completely and store in a freezer-safe container for up to 3 months; do not freeze potatoes and carrots due to texture changes.