Crockpot Chuck Roast
A simple and delicious crockpot chuck roast recipe that braises low and slow, resulting in tender beef and flavorful vegetables with minimal effort.
Ingredients
For the roast
- 3-4 pounds chuck roast
- 2 cups beef broth Use low-sodium if preferred
- 2 tablespoons Worcestershire sauce Ensure gluten-free if required
- 1 teaspoon dried thyme Substitute with fresh thyme if available
- 1 teaspoon dried rosemary Substitute with fresh rosemary if available
For the vegetables
- 1 whole onion, chopped
- 4 cloves garlic, minced
- 4 whole carrots, chopped into large pieces
- 4 whole potatoes, diced into chunks Substitute Yukon Gold or red potatoes for creamier texture
Instructions
Preparation
- Add the chopped onion, minced garlic, carrots, and diced potatoes to the bottom of the crockpot in an even layer.
- Pat the chuck roast dry, then season all over with salt, pepper, thyme, and rosemary. Place the roast on top of the vegetables.
- In a bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture around the roast so it distributes over the vegetables and up the sides.
Cooking
- Cover and cook on low for 8–10 hours, or on high for 4–5 hours, until the roast is fork-tender and easily shreds.
- Remove the roast to a cutting board, shred with two forks, then return the shredded beef to the crockpot and stir to combine with the vegetables and juices.
- Taste and adjust seasoning before serving.
Notes
For best results, do not open the crockpot unnecessarily, as this will increase cooking time. You may brown the roast first for added flavor if desired.