Yukon Gold Crock Pot Roast
Chuck roast seared and slow cooked with Yukon Gold potatoes, carrots, onion, and garlic in a savory beef broth until fork-tender.
Equipment
- Slow cooker
- Skillet
Ingredients
Main Ingredients
- 3-4 lb chuck roast cut into 2 or 3 pieces if large
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp oil for searing
- 1 large onion chopped
- 4 carrots chopped
- 3 medium Yukon Gold potatoes cubed
- 4 cloves garlic minced
- 2 bay leaves remove before serving
- 2 cup low sodium beef broth
- 2 tbsp Worcestershire sauce optional
Instructions
Cooking
- Season and sear. Rub the roast with the salt and pepper, then sear it in hot oil on all sides, about 3 minutes per side, until deeply golden.
- Layer the cooker. Spread the onion, carrots, potatoes, and garlic on the bottom of the slow cooker with the bay leaves and set the roast on top.
- Add the liquid. Pour in the beef broth and Worcestershire sauce.
- Cook. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef shreds easily and the potatoes are tender.
- Shred and serve. Discard the bay leaves, shred the beef into large pieces, and spoon the vegetables and juices over the top.
Notes
Substitutions: Red potatoes work in place of Yukon Gold, and a smaller splash of soy sauce can replace the Worcestershire sauce.
Tips: Fill the slow cooker between half and two-thirds full and keep the vegetables under the meat. Do not reheat leftovers in the slow cooker.
Storage: Refrigerate within two hours for 3 to 4 days and reheat to 165 degrees F.