Description
This Crock Pot Chuck Roast recipe delivers a tender, flavorful beef roast that’s incredibly easy to prepare. The chuck roast is seasoned, seared for a rich crust, and slow-cooked to perfection with optional vegetables like potatoes, carrots, and onions. The savory gravy made from beef broth and thickened with cornstarch completes this comforting, hearty meal. Ideal for a hands-off dinner, it yields melt-in-your-mouth meat with minimal effort.
Ingredients
Scale
Main Ingredients
- oil, as needed for searing
- 3 lb chuck roast, trimmed if needed
- 2 tablespoons steak seasoning
- 1 tablespoon dried thyme
- 1 cup beef broth
- ⅓ cup water
- 1 tablespoon cornstarch
Optional Vegetables
- 2 lbs potatoes, washed, peeled, and cut into large pieces
- 1 lb carrots, peeled and cut into large pieces
- 1 yellow onion, peeled and cut into large pieces
- 1 tablespoon steak seasoning
- 1½ teaspoons dried thyme
Instructions
- Season the Roast: Coat each side of the chuck roast with oil. In a small bowl, combine 2 tablespoons steak seasoning and 1 tablespoon dried thyme. Liberally season both sides of the roast with the mixture to ensure full flavor penetration.
- Sear the Roast: Heat a skillet over high heat until very hot. Sear the roast on each side for 2-3 minutes, creating a deep brown crust that locks in juices. Once seared, transfer the roast to the slow cooker.
- Make Broth Base: Pour 1 cup beef broth into the hot skillet and allow it to simmer for about one minute. Scrape up the browned bits stuck to the skillet bottom, as these add great flavor. Pour all the broth and browned bits into the slow cooker with the roast.
- Prepare and Add Vegetables (Optional): If using, wash, peel, and cut potatoes, carrots, and onion into large chunks. Place them in a large bowl, drizzle with a bit of oil, sprinkle 1 tablespoon steak seasoning and 1½ teaspoons thyme, and toss to coat evenly. Arrange the vegetables on top of the roast in the slow cooker.
- Slow Cook: Cover and cook on low for 7-8 hours, or on high for 3.5-4 hours. Check for tenderness around hour 7-8 (or 3.5-4 on high) by piercing the roast with a fork; the edges should just begin to fall apart.
- Thicken the Gravy: Dissolve 1 tablespoon cornstarch in ⅓ cup water completely to avoid lumps. Pour the cornstarch slurry into the slow cooker juices, stirring well to combine. Cover and cook for an additional hour to allow the gravy to thicken and the roast to become super tender.
- Adjust Gravy Consistency: After one hour, the gravy should coat the back of a spoon. If it’s too thin, leave the lid off and set the slow cooker on high to evaporate excess liquid while you prepare the meat for serving.
- Serve the Roast: Carefully remove the roast from the slow cooker onto a cutting board. Trim away any excess fat and separate the meat into large chunks. Return the meat to the slow cooker or place on a serving platter alongside the vegetables and thickened gravy.
Notes
- Trim excess fat from the roast before seasoning for a leaner meal.
- Ensure the pan is very hot before searing to create a flavorful crust.
- Simmer broth briefly to dissolve browned bits which enhance flavor.
- Mix cornstarch fully in water before adding to avoid clumpy gravy.
- You can season the roast and refrigerate overnight or freeze for prep ahead; thaw fully before searing.
- Allow the roast to come to room temperature for 30 minutes before searing if thawed from frozen.
Nutrition
- Serving Size: 1 serving (approx. 6 oz meat with vegetables and gravy)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg
