Description
This Crockpot Chuck Roast with Vegetables recipe delivers a hearty, tender, and flavorful meal cooked low and slow in a slow cooker. Featuring a generous 3-4 lb chuck roast simmered with garlic, petite potatoes, baby carrots, and onions in a savory broth infused with Worcestershire sauce, Italian seasoning, and your choice of red wine or balsamic vinegar, it’s perfect for an effortless family dinner. The slow cooking method ensures the meat becomes incredibly tender and the vegetables absorb the rich flavors, making every bite comforting and delicious.
Ingredients
Scale
Meat and Seasonings
- 3-4 lb chuck roast (do not substitute other cuts)
- 5-6 garlic cloves, minced
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- ½ tsp black 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 variety)
- 1 yellow onion, sliced
Broth and Thickening
- 1 – 1½ cup beef broth
- 2 Tbsp corn starch (optional, for thickening)
- 2 Tbsp water (optional, for thickening)
Instructions
- Prepare Vegetables: Slice the yellow onion and rinse the petite potatoes and baby carrots thoroughly. Add the carrots, potatoes, and sliced onion to the bottom of the slow cooker and toss gently to mix evenly.
- Layer Chuck Roast and Season: Place the chuck roast on top of the mixed vegetables. Pour in the beef broth and Worcestershire sauce over the meat. Season the roast generously with minced garlic, sea salt, black pepper, and Italian seasoning. Add your choice of red wine or balsamic vinegar at this stage to enhance the flavor.
- Slow Cook: Cover the slow cooker and set it to low heat. Cook for approximately 8-10 hours, or until the meat easily falls apart with a fork and the carrots and potatoes are tender. Avoid using high heat as it can dry out the meat. For firmer vegetables, you may add the carrots and potatoes about 2 hours into cooking instead of at the beginning.
- Shred and Serve: Once cooked, stir the contents gently to allow the chuck roast to break into chunks. Serve directly from the slow cooker or transfer to a serving dish.
- Optional Gravy Thickening: About 30 minutes before serving, combine corn starch and water in a small bowl and whisk until smooth. Slowly pour this mixture into the crockpot juices, stirring continuously to thicken the sauce. Let it cook for those remaining 30 minutes before serving.
Notes
- Cooking times can vary depending on slow cooker model; meat should be tender and fall apart easily.
- If you prefer firmer carrots and potatoes, add them about 2 hours into cooking instead of at the start.
- Choose either red wine or balsamic vinegar as a flavor enhancer, not both.
- Do not substitute chuck roast with other cuts for best tenderness and flavor.
- Use the optional corn starch slurry if you want a thicker gravy-like sauce.
