Description
This Crock Pot Chuck Roast recipe is an easy, foolproof way to achieve a tender, flavorful roast perfect for a comforting meal. The roast is first seared for rich flavor, then slow-cooked with aromatic herbs and optional vegetables until it falls apart effortlessly. Finished with a thickened gravy made from the cooking juices, this hearty dish is ideal for cozy dinners and pairs wonderfully with potatoes and carrots.
Ingredients
Scale
Main Ingredients
- Oil, 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, washed, peeled, and cut into large pieces
- 1 yellow onion, peeled and cut into large pieces
- 1 tablespoon steak seasoning
- 1½ teaspoon thyme
Instructions
- Season and Prepare 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 this mixture to infuse it with flavor.
- Sear the Roast: Heat a skillet over high heat until very hot. Sear the roast for 2-3 minutes on each side until a brown crust forms. This step locks in flavor and juices. Once seared, place the roast into the slow cooker.
- Deglaze the Skillet: Pour 1 cup beef broth into the hot skillet and allow it to simmer for about one minute. Scrape up all the browned bits from the skillet bottom, which adds rich flavor to the broth. Pour this liquid into the slow cooker over the roast.
- Prepare and Add Optional Vegetables: If using, wash, peel, and cut potatoes, carrots, and onion into large pieces. Place them in a bowl, drizzle with a little oil, and sprinkle 1 tablespoon steak seasoning and 1½ teaspoons thyme over them. Toss to coat evenly. Arrange the vegetables on top of the roast in the slow cooker.
- Slow Cook the Roast: Cook on low for 7-8 hours or on high for 3.5-4 hours. The slow cooking will tenderize the meat thoroughly, making it melt-in-your-mouth soft.
- Check for Tenderness and Thicken Gravy: Around the end of cooking time, test the roast’s tenderness by seeing if it starts to fall apart at the edges when pierced with a fork. Dissolve 1 tablespoon cornstarch in ⅓ cup water to make a slurry, then stir it into the liquid in the slow cooker. Cover and cook for an additional hour until the gravy thickens and the roast is super tender.
- Final Gravy Adjustment: After the final hour, if the gravy isn’t thick enough to coat the back of a spoon, leave the slow cooker uncovered on high heat to evaporate excess liquid, which will thicken the sauce further.
- Serve: Carefully remove the roast from the slow cooker and place it on a cutting board. Separate the meat from any fatty sections and discard the fat. Arrange the large chunks of meat on a serving platter or return to the slow cooker for serving with the vegetables and gravy.
Notes
- Trim excess fat from the roast before seasoning to avoid overly fatty meat.
- Ensure the skillet is very hot before searing to develop a good crust and flavor.
- Simmer the beef broth briefly before deglazing the skillet to enhance the depth of flavor.
- Dissolve cornstarch fully in water before adding to prevent clumpy gravy.
- You can prep the seasoned roast ahead by wrapping it tightly with plastic wrap and foil; refrigerate overnight or freeze. Thaw frozen roasts in the refrigerator for 24 hours and bring to room temperature for 30 minutes before searing.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of roast with vegetables)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
