Crockpot Beef Chuck Roast
A hearty and comforting beef roast slow-cooked to perfection with vegetables, ideal for chilly autumn evenings.
Ingredients
Main Ingredients
- 2-3 lbs Beef Chuck Roast A well-marbled cut that becomes melt-in-your-mouth tender.
- 4-5 pieces Carrots Sweet and colorful, adding earthiness and texture.
- 3-4 pieces Potatoes (Yukon Gold or Russet) Provides heartiness and soaks up delicious juices.
- 1 piece Onion Adds depth of flavor.
- 3-4 cloves Garlic Provides aroma and flavor.
- 2 cups Beef Broth Creates a rich base for the roast and veggies.
- 1 tbsp Worcestershire Sauce Enhances flavors.
- Salt and Pepper to taste Essential for balancing flavors.
Instructions
Preparation
- Start by peeling and chopping your carrots and potatoes into sturdy chunks.
- In a skillet, sear your beef chuck roast over medium-high heat on all sides until nicely browned, about 3-4 minutes per side.
Cooking
- Layer the veggies—carrots, potatoes, and onions—at the bottom of the crockpot.
- Nestle your seared roast right on top of the veggies and sprinkle minced garlic over everything.
- Drizzle the Worcestershire sauce on top.
- Pour the beef broth around the roast, avoiding pouring directly on top.
- Season generously with salt and pepper.
- Set your crockpot on low for 6-8 hours or high for 4-5 hours.
- When done, shred the roast slightly and mix with the veggies.
- Serve in bowls with a sprinkle of fresh herbs if desired.
Notes
Don’t rush the flavors and use a meat thermometer to ensure perfect tenderness. Leftovers can be repurposed into beef stew.