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Crockpot Chuck Roast

Fall-apart tender crockpot chuck roast slow cooked with baby potatoes, carrots, garlic and herbs in a savory beef broth, finished with an easy gravy.
Print Recipe
Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb boneless beef chuck roast (1.4 to 1.8 kg)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil optional, for searing
  • 1 1/2 lb baby potatoes halved if large (680 g)
  • 4 medium carrots cut into 2-inch pieces
  • 1 large onion cut into wedges
  • 4 cloves garlic smashed
  • 1 1/2 cups beef broth (360 ml)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 3 tbsp cornstarch for gravy
  • 3 tbsp cold water for gravy

Method
 

  1. Pat the roast dry and rub all over with the salt, pepper and garlic powder.
  2. Heat the oil in a large skillet over medium-high heat and sear the roast 3 to 4 minutes per side until deeply browned.
  3. Add the potatoes, carrots, onion and garlic to a 6-quart slow cooker and set the roast on top.
  4. Whisk the broth, tomato paste, Worcestershire, thyme and rosemary and pour over the roast.
  5. Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the roast pulls apart easily with a fork.
  6. Move the roast and vegetables to a platter. Pour the liquid into a saucepan, bring to a simmer, and whisk in the cornstarch mixed with cold water. Simmer 1 to 2 minutes until thick.

Notes

Cook time is for LOW. On HIGH, cook 5 to 6 hours. Searing is optional.