Crock Pot Chuck Roast with Potatoes and Carrots
A chuck roast slow cooked on a bed of potatoes, carrots, and onion in beef broth until fork tender.
Ingredients
Main Ingredients
- 3 lb chuck roast cut into 3 or 4 large chunks
- 4 carrots cut into 2 inch pieces
- 4 medium potatoes cut into large chunks
- 1 onion quartered
- 3 cloves garlic minced
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- fresh thyme or rosemary optional
Instructions
Cooking
- Trim any very thick fat from the roast, cut it into 3 or 4 large chunks, and season with salt and pepper.
- Place the carrots, potatoes, and onion in the bottom of the slow cooker and around the sides. Add the garlic.
- Set the beef on top. Whisk the broth and Worcestershire sauce together, pour over the roast, and add herbs if using.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork.
- Serve the beef and vegetables with some of the cooking liquid spooned over the top.
Notes
Refrigerate leftovers in shallow covered containers within two hours. The beef and vegetables keep three to four days and the cooking liquid one to two days. Reheat on the stove or in the microwave, not in the slow cooker. Searing the beef first is optional. Nutrition is an estimate per serving.