Crockpot Chuck Roast with Vegetables

Plate with pot roast served with meat, potatoes and carrots and chopped parsley on top.

4.87 from 86 votes

Crockpot Chuck Roast with Vegetables

There is nothing more comforting than a big pot roast with hearty vegetables. This is the easiest, 5-minute prep Crock Pot Chuck Roast recipe. A full meal in one pot and slow cooked so the meat literally falls apart and melts in your mouth and yet requires minimal effort!

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

3-4 lb chuck roast not recommended to use another cut
5-6 garlic cloves, minced
1 ½ lb petite potatoes
1 lb baby carrots thick, not petite
1 yellow onion, sliced
1 -1½ cup beef broth
1 Tbsp Worcestershire sauce
1 Tbsp Italian seasoning
½ tsp pepper
1 tsp sea salt (more or less to taste)
2 Tbsp corn starch (optional)
2 Tbsp water (optional)
flavor enhancers: 1/3 cup red wine, or 2 Tbsp balsamic vinegar we like to pick one of these each time

Instructions

Slice onions and rinse vegetables. Add carrots, potatoes and onion into the bottom of slow cooker. Toss to mix.
Place the chuck roast on top of the vegetables. Pour broth and Worcestershire sauce on top. Season meat with garlic, salt, pepper, and Italian seasoning (Add your preferred flavor enhancer at this time: wine or balsamic)
Turn the slow cooker to low heat and cook for about 8-10 hours or until meat falls apart easily and the carrots and potatoes are soft. (cooking on high heat is NOT recommended) **cook time can still vary or take longer sometimes, cook until it falls apart! You can wait to add the carrots and potatoes until about 2 hours in if you want them a bit firmer.
When meat is ready, you can stir to allow the meat to fall apart into chunks. Transfer to a serving dish or serve straight from the slow cooker. To thicken the juices , whisk together water and corn starch and slowly pour in the crock pot and stir to combine about 30 minutes before serving.

Notes

Chuck roast is the ideal cut for this recipe and will turn out the most tender. If selecting another cut, stay away from a piece that looks too lean, fat and marbling will help release more juices and keep everything moist! If your meat is lean, add an extra 1/2 to 1 cup broth as desired.

You can thicken the juices easily if desired. We have always preferred the juices from the roast and pour it over as we serve. If you want to thicken it up a bit, make a cornstarch slurry by adding about 1-2 tablespoons of corn starch into the juice at the bottom about 20-30 minutes before serving.

The meat is ready when it easily falls apart when twisting with a fork. Please do NOT freak out if you come back to your pot roast and find the meat is really tough. This just means it is not done yet. I know we often worry about overcooking meat, but a pot roast needs to cook fully to become tender, melt in your mouth cooked.

Searing is an optional step if you would like! You can brown the pot roast on each side prior to tossing into the slow cooker if you prefer. I never do and love the results still.

Storage Instructions

Refrigerating: To store leftovers, transfer to a shallow dish so that the chuck roast can easily be stored in the juices. You can store the carrots and potatoes separately if desired, but it is not necessary. Store airtight for up to 4 days. Reheat in the oven, microwave or put back in the crockpot if desired.

Freezing: To freeze, allow the crockpot chuck roast to cool completely, I usually do this in the refrigerator. Again, make sure to store in some of the juices for best results. Place in a freezer safe, airtight container and freeze for up to 3 months. I don't recommend freezing the potatoes and carrots as they can be a bit mushy when thawed, but if you don't mind, then go ahead and freeze!

*I began making this using 2-3 teaspoons of Italian seasoning over the last year or so and after several other people said the original recipe lacked flavor, I updated it to the Italian seasoning as I have found this to be much more flavorful overall and my family prefers it over just the thyme.

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