Crockpot Beef Chuck Roast with Potatoes and Carrots

This Crockpot Beef Chuck Roast with Potatoes and Carrots is a hearty and comforting meal that’s perfect for a busy day. With minimal prep and a slow cook, it delivers tender, flavorful results every time.

Preparation Time

• Prep: 15 minutes (plus browning time, if desired)
• Cooking: 8-10 hours on low or 4-5 hours on high

Ingredients

• For the Roast:
  • 3-4 lb beef chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for browning)
• For the Vegetables:
  • 6 medium potatoes (Yukon Gold or red potatoes), peeled and cut into chunks
  • 4 large carrots, peeled and cut into chunks
  • 1 large onion, coarsely chopped
• For the Sauce:
  • 1 cup beef broth (low-sodium preferred)
  • 1/2 cup red wine (optional, can replace with more beef broth)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon dried rosemary
  • 1 bay leaf
• For Thickening (Optional):
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

1. Season and Brown the Roast:
   • Season the beef chuck roast with salt and pepper.
   • Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned (3-4 minutes per side).
2. Prepare the Vegetables:
   • Place potatoes, carrots, and onion in the bottom of the crockpot.
3. Combine the Sauce Ingredients:
   • In a bowl, mix beef broth, red wine (if using), tomato paste, Worcestershire sauce, garlic, thyme, rosemary, and bay leaf.
4. Assemble in the Crockpot:
   • Place the roast on top of the vegetables. Pour the sauce mixture over the roast and vegetables.
5. Cook:
   • Cover and cook on low for 8-10 hours or on high for 4-5 hours.
6. Thicken the Sauce (Optional):
   • Remove the roast and vegetables from the crockpot. Transfer liquid to a saucepan and simmer. Mix cornstarch with water to create a slurry. Stir into simmering liquid until thickened.
7. Serve:
   • Slice or shred the beef and serve with vegetables. Spoon thickened sauce over the top.

Nutritional Information

• Calories: 400
• Protein: 30g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 7g
• Sodium: 600mg

Historical and Cultural significance

Beef chuck roast with potatoes and carrots is a classic American comfort food with roots in European cooking traditions. Originating from pot roast recipes brought over by immigrants, it became a staple in American homes, especially after the introduction of the crockpot in the 1970s.

This dish symbolizes home-cooked warmth and family gatherings, often featured in Sunday dinners. The use of beef chuck, a tough but flavorful cut, and the slow-cooking method makes this a hearty, affordable meal that brings families together.

Tips to make the crockpot beef chuck roast with potatoes and carrots better

• Sear the Meat: For extra flavor, sear the beef chuck roast in a hot skillet before adding it to the crockpot. This caramelizes the meat’s exterior and enhances the overall taste.
• Use Fresh Herbs: Fresh thyme and rosemary can add a vibrant flavor. If using dried herbs, remember they are more concentrated—use about one-third of the amount.
• Layer Vegetables: Place the vegetables at the bottom of the crockpot, under the meat. This ensures they cook evenly and absorb flavors from the roast.
• Avoid Overcrowding: Don’t overfill the crockpot. Make sure there is enough room for steam to circulate. If your crockpot is too full, the cooking time might need adjustment.
• Adjust Seasoning: Taste the sauce before serving and adjust seasoning as needed. Sometimes a bit more salt, pepper, or a splash of vinegar can enhance the flavors.
• Thicken the Sauce: For a richer gravy, remove the meat and vegetables once cooked, and simmer the sauce with a cornstarch slurry (cornstarch mixed with water) until thickened.
• Let It Rest: After cooking, let the roast rest for 10 minutes before slicing. This allows the juices to redistribute, making the meat more tender.
• Use a Meat Thermometer: To ensure the roast reaches the ideal tenderness, check that it’s cooked to an internal temperature of around 190°F (88°C) for optimal shredding.
• Vegetable Choices: Feel free to experiment with other vegetables like parsnips, turnips, or celery for added variety and flavor.
• Make Ahead: Prepare and freeze the meat and sauce mixture in advance for a convenient meal. Thaw and cook as usual when ready to serve.

Download the printable PDF recipe below.