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Crock pot chuck roast sliced and served with gravy, boiled potatoes and green peas
Chef Emma

Crock Pot Chuck Roast with Potatoes and Carrots

Seared beef chuck roast slow-cooked with carrots, Yukon Gold potatoes, broth, tomato paste and Worcestershire until fork-tender, with a quick gravy from the cooking liquid.
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Prep Time 20 minutes
Cook Time 8 hours
Gravy and resting 10 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Roast
  • 3 to 4 lb boneless beef chuck roast 1.4 to 1.8 kg
  • 2 tsp Diamond Crystal kosher salt 6 g; use 1 1/4 tsp Morton kosher or table salt
  • 1 tsp black pepper 2 g
  • 2 tbsp neutral oil 30 ml
Cooking liquid and vegetables
  • 1 large yellow onion about 10 oz / 280 g, cut into wedges
  • 4 cloves garlic minced
  • 2 tbsp tomato paste 32 g
  • 1 cup low-sodium beef broth 240 ml
  • 1 tbsp Worcestershire sauce 15 ml
  • 1 tsp dried thyme 1 g
  • 2 bay leaves
  • 1 1/2 lb Yukon Gold potatoes 680 g, halved or cut into 2-inch pieces
  • 1 lb carrots 450 g, peeled and cut into 2-inch pieces
Gravy
  • 2 tbsp cornstarch 16 g
  • 3 tbsp cold water 45 ml

Equipment

  • 6-quart slow cooker
  • Large heavy skillet
  • Small saucepan

Method
 

  1. Pat the roast dry and season all over with the salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat. Sear the roast 4 to 5 minutes per side until deeply browned, then brown the edges. Transfer to a plate.
  3. Lower the heat to medium. Cook the onion 3 minutes, scraping up browned bits. Add the garlic and tomato paste and cook 1 minute. Add the broth and Worcestershire and simmer 1 minute.
  4. Put the potatoes and carrots in the slow cooker. Set the roast on top, pour over the onion mixture, and add the thyme and bay leaves.
  5. Cover and cook on LOW 8 to 9 hours or HIGH 5 to 6 hours, until the meat is fork-tender and pulls apart easily.
  6. Move the meat and vegetables to a platter and cover. Discard the bay leaves and skim the fat. Simmer 2 cups (480 ml) of the liquid in a saucepan, whisk in the cornstarch mixed with the cold water, and cook 1 to 2 minutes until thickened. Season to taste.
  7. Shred or slice the roast against the grain and serve with the vegetables and gravy.

Notes

Thaw the roast in the refrigerator before slow cooking; never start with frozen meat. Calories are an estimate from USDA FoodData Central values. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F (74°C).