Description
This Crockpot Chuck Roast with Vegetables recipe delivers a tender, flavorful beef roast slow-cooked with hearty potatoes, carrots, and onions. Perfect for an easy, comforting meal, the low and slow cooking method helps the meat fall apart effortlessly while infusing the dish with savory seasonings and optional flavor enhancers like red wine or balsamic vinegar.
Ingredients
Scale
Meat and Seasonings
- 3-4 lb chuck roast (do not substitute with other cuts)
- 5-6 garlic cloves, minced
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- ½ tsp pepper
- 1 tsp sea salt (adjust to taste)
- 1/3 cup red wine or 2 Tbsp balsamic vinegar (choose one flavor enhancer)
Vegetables
- 1 ½ lb petite potatoes
- 1 lb baby carrots (thick, not petite)
- 1 yellow onion, sliced
Liquids and Thickener
- 1 – 1½ cup beef broth
- 2 Tbsp corn starch (optional, for thickening)
- 2 Tbsp water (optional, for thickening)
Instructions
- Prepare the 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 lightly to combine.
- Season and place the meat. Place the chuck roast on top of the vegetable mixture. Pour beef broth and Worcestershire sauce over the roast. Evenly sprinkle minced garlic, sea salt, pepper, and Italian seasoning over the meat. Add your chosen flavor enhancer—either red wine or balsamic vinegar—at this stage.
- Slow cook the roast. Cover and cook on low heat for 8-10 hours, or until the meat easily falls apart and the vegetables are soft. Avoid cooking on high to maintain tenderness. If you prefer firmer carrots and potatoes, add them about 2 hours into the cooking process instead of the beginning.
- Shred and thicken the sauce. Once the meat is tender, stir gently in the crockpot to shred the roast into chunks. To thicken the cooking juices, whisk together water and corn starch and slowly pour the mixture into the crockpot approximately 30 minutes before serving. Stir to combine and allow the sauce to thicken.
- Serve. Transfer the shredded roast and vegetables to a serving dish or serve directly from the crockpot. Enjoy your savory, slow-cooked meal!
Notes
- Do not substitute chuck roast with other cuts as the cooking times and texture will vary.
- For firmer vegetables, add carrots and potatoes after the first 6-8 hours of cooking.
- The red wine or balsamic vinegar is optional but adds a nice depth of flavor – choose only one each time.
- Avoid cooking on high to ensure the meat remains tender and juicy.
- Use the cornstarch slurry to thicken the sauce if desired; otherwise, you can serve as is for a lighter broth.
