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Chuck Roast in the Crock Pot

A tender, flavorful chuck roast cooked low and slow in a Crock Pot, paired with hearty vegetables for a comforting family meal.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Seasoning
  • 3 lb chuck or blade roast Look for a well-marbled cut for maximum tenderness.
  • 1 tbsp kosher salt Essential for seasoning.
  • 1 tsp black pepper Freshly ground for best flavor.
  • 2 tbsp olive oil Use high-quality extra virgin for enriched flavor.
Liquids
  • 1 cup dry red wine Or beef broth if you prefer.
  • 1 cup beef broth Homemade is best.
  • 2 tbsp Worcestershire sauce For that umami kick.
Vegetables
  • 1 onion thinly sliced Sweet onion complements the meat beautifully.
  • 4 cloves garlic Minced for robust flavor.
  • 1 lb potatoes Cut into chunks, use Yukon Golds or Russet for creaminess.
  • 1.5 cups baby carrots Or 3 large carrots, chopped.
Herbs and Spices
  • 1 tsp dried thyme Earthy and aromatic.
  • 1 tsp dried rosemary Adds a fragrant touch.
  • 2 tbsp cornstarch For thickening your gravy.
  • 2 tbsp water For thickening your gravy.

Method
 

Sear the Meat
  1. In a large skillet, heat the olive oil over medium-high heat until shimmering (about 2-3 minutes).
  2. Pat the chuck roast dry with paper towels and season generously with salt and pepper. Add the roast to the pan and sear for 4-5 minutes on each side until a rich brown crust forms.
  3. Transfer the seared roast onto a plate.
Deglaze the Pan
  1. Carefully pour in the dry red wine (or beef broth) and scrape the bottom of the pan with a wooden spoon to release all those brown bits.
  2. Allow the liquid to simmer for 2-3 minutes to concentrate the flavors and burn off some alcohol.
Add Remaining Sauce Ingredients and Slow Cook
  1. Put the sliced onions, garlic, Worcestershire sauce, thyme, rosemary, carrots, and potatoes into the Crock Pot.
  2. Place the roast on top and drizzle the deglazing liquid over everything. Cover and slow-cook on LOW for 8-10 hours or HIGH for 4-5 hours.
Make the Gravy
  1. Once done cooking, remove the meat and vegetables. Whisk together the cornstarch and water in a small bowl until smooth, then stir it into the cooking juices in the Crock Pot.
  2. Let it cook on HIGH for another 10-15 minutes while stirring until the gravy thickens to your liking.

Notes

Always go for fresh ingredients when possible. For a twist, you could try adding a splash of balsamic vinegar or a tablespoon of brown sugar for sweetness. Store leftovers in an airtight container in the fridge for up to 4 days.