Crockpot Chuck Roast: Tender, Flavorful Slow Cooker Beef
A tender, flavorful chuck roast cooked in a crockpot with potatoes, carrots, onions, and aromatic herbs until fork-tender, yielding rich gravy and juicy vegetables for a comforting family meal.
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Servings: 4 servings
Calories: 530kcal
Ingredients
- 1 (3–4 lb) beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, quartered
- 4 carrots, sliced
- 4 medium potatoes, peeled and cubed
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth (no alcohol)
- 1 tablespoon Worcestershire sauce (no anchovy/pork)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat olive oil in a skillet; sear the chuck roast until browned.
- Place the onions, carrots, and potatoes in the crockpot.
- Add the seared chuck roast on top.
- In a bowl, combine flour, beef broth, Worcestershire sauce, thyme, salt, and pepper; pour over the roast.
- Cover and cook on low for 8 hours or high for 5 hours.
- After cooking, skim excess fat from the braising liquid.
- Let roast rest for 10 minutes before slicing and serving with gravy.
Notes
Use halal or kosher-certified beef chuck roast if needed.
Skim fat aggressively after cooking for a richer gravy.
Add frozen peas 30 minutes before serving for a heartier dish.
If the meat separates, use a meat mallet to tenderize further.
Skim fat aggressively after cooking for a richer gravy.
Add frozen peas 30 minutes before serving for a heartier dish.
If the meat separates, use a meat mallet to tenderize further.
Nutrition
Serving: 1g | Calories: 530kcal | Carbohydrates: 20g | Protein: 35g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 2500mg | Fiber: 3g | Sugar: 2g