Description
This Crock Pot Chuck Roast recipe offers a tender, flavorful beef dish that’s simple to prepare and perfect for a comforting meal. The chuck roast is seasoned and seared to lock in flavor, then slow-cooked to perfection with optional vegetables, resulting in melt-in-your-mouth meat accompanied by rich gravy.
Ingredients
Scale
Main Ingredients
- Oil, as needed for searing
- 3 lb chuck roast, trimmed if needed
- 2 tablespoons steak seasoning
- 1 tablespoon dried thyme
- 1 cup beef broth
- ⅓ cup water
- 1 tablespoon cornstarch
Optional Vegetables
- 2 lbs potatoes, washed, peeled, and cut into large pieces
- 1 lb carrots, washed, peeled, and cut into large pieces
- 1 yellow onion, peeled and cut into large pieces
- 1 tablespoon steak seasoning
- 1½ teaspoons thyme
Instructions
- Season the Roast: Coat each side of the chuck roast with oil. In a small bowl, combine 2 tablespoons of steak seasoning with 1 tablespoon dried thyme. Liberally season both sides of the roast with this mixture to ensure deep flavor.
- Sear the Meat: Heat a skillet over high heat until very hot. Sear each side of the roast for 2-3 minutes until a brown crust develops. This seals in juices and enhances flavor. Transfer the roast to the slow cooker immediately after searing.
- Deglaze Skillet: Pour 1 cup of beef broth into the hot skillet. Let it simmer for about one minute to loosen the browned bits stuck to the pan. Scrape up these flavorful bits with a wooden spoon and pour all the liquid into the slow cooker over the roast.
- Prepare and Add Vegetables (Optional): If using, wash, peel, and cut potatoes, carrots, and onion into large chunks. Place them in a large bowl and drizzle with oil. Sprinkle the vegetables with 1 tablespoon steak seasoning and 1½ teaspoons thyme, then toss to coat evenly. Place the vegetables on top of the roast in the slow cooker.
- Slow Cook the Roast: Cover and cook on low for 7 to 8 hours or on high for 3.5 to 4 hours. Begin checking for tenderness around the end of the cooking time. The roast is done when it starts to fall apart at the edges.
- Thicken the Gravy: Mix 1 tablespoon cornstarch with ⅓ cup water until dissolved. Pour this slurry into the slow cooker and stir well to combine with cooking liquid. Cover and cook for another hour on low or until the roast is ultra-tender and the gravy thickens.
- Adjust Gravy Consistency: After the final hour, check the gravy thickness. It should coat the back of a spoon. If it is too thin, leave the slow cooker uncovered on high to allow excess liquid to evaporate until it reaches the desired consistency.
- Prepare for Serving: Carefully remove the meat from the slow cooker onto a cutting board. Gently separate the meat from fatty sections, discarding excess fat. Place large chunks of meat on a serving platter or return them to the slow cooker to serve alongside the vegetables and gravy.
Notes
- Trim excess fat from the chuck roast before seasoning to reduce grease.
- Make sure the skillet is very hot before searing to get a flavorful crust.
- Simmering the beef broth in the skillet before transferring adds extra depth of flavor.
- Dissolve cornstarch in water before adding to avoid clumpy gravy.
- You can prep the roast in advance—season it, then wrap tightly and refrigerate overnight or freeze. Thaw in refrigerator for 24 hours before cooking and let it sit at room temperature for 30 minutes before searing.
Nutrition
- Serving Size: 1 serving (about 6 oz meat with vegetables)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
