Crockpot Chuck Roast with Vegetables
There is nothing more comforting than a big pot roast with hearty vegetables. This is the easiest, 5 minute prep Crockpot Chuck Roast recipe. Slow cooked and the meat literally falls apart and melts in your mouth and requires minimal effort!
Ingredients
- 3-4 lb chuck roast*
- 4-5 garlic cloves, minced
- 1 ½ lb petite potatoes
- 1 lb baby carrots
- 1 yellow onion, sliced
- 1 c beef broth
- 1 ½ tsp thyme ((I often use Italian seasoning lately instead) )
- ½ tsp pepper
- ½-¾ tsp sea salt (more or less to taste)
- 2 T corn starch (optional)
- 2 T water (optional)
- other optional ingredients: 1 T Worcestershire, 1/3 cup red wine, or 2 T balsamic vinegar (we like to pick one of these each time)
Directions
- 1
Slice onions and rinse vegetables. Add carrots, potatoes and onion into the bottom of slow cooker. Toss to mix.
- 2
Place the chuck roast on top of the vegetables. Pour broth on top. Season meat with garlic, salt, pepper, and thyme. (Add any wine, balsamic or Worcestershire at this time if desired)
- 3
Turn the slow cooker to low heat and cook for about 8-10 hours or until meat falls apart easily and the carrots and potatoes are soft. ( I do not recommend cooking on high) **cook time can still vary or take longer sometimes, cook until it falls apart! You can wait to add the carrots and potatoes until about 2 hours in if you want them a bit firmer.
- 4
When meat is ready, you can stir to allow the meat to fall apart into chunks. Transfer to a serving dish or serve straight from the slow cooker. For a thicker gravy like consistency, whisk together water and corn starch about 30 minutes before serving. Add it into the crock pot and stir to combine.