Description
This Crock Pot Chuck Roast recipe yields incredibly tender, flavorful beef that’s easy to prepare and perfect for a comforting meal. The roast is first seared to develop a rich crust, then slow-cooked with savory seasonings and optional vegetables until it falls apart effortlessly. The resulting gravy is thickened with cornstarch for a luscious finish, making it an ideal hearty dinner that requires minimal hands-on time.
Ingredients
Scale
Beef and Seasoning
- 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, peeled and cut into large pieces
- 1 lb carrots, peeled and cut into large pieces
- 1 yellow onion, peeled and cut into chunks
- 1 tablespoon steak seasoning
- 1½ teaspoons dried thyme
- Oil, for tossing vegetables
Instructions
- Prepare and season the roast: Coat each side of the chuck roast with oil. In a small bowl, combine 2 tablespoons of steak seasoning and 1 tablespoon dried thyme. Rub this seasoning mixture liberally over both sides of the roast to ensure full flavor coverage.
- Sear the roast: Heat a skillet over high heat until very hot. Sear the roast for 2-3 minutes on each side to develop a deep, caramelized crust. This step locks in flavor before slow cooking.
- Deglaze the skillet: Pour 1 cup beef broth into the hot skillet and allow it to simmer for about one minute. Scrape up the browned bits from the bottom of the pan to capture all the concentrated flavors, then pour this liquid into the slow cooker.
- Add the roast to slow cooker: Transfer the seared roast into the slow cooker, placing it atop any residual broth you just added from the skillet.
- Prepare optional vegetables: If using, wash, peel, and cut potatoes, carrots, and onion into large chunks. Drizzle with oil and sprinkle with 1 tablespoon steak seasoning and 1½ teaspoons thyme. Toss well to coat evenly. Place the seasoned vegetables on top of the roast in the slow cooker.
- Cook the roast: Cover and cook the roast on low heat for 7-8 hours or on high for 3.5-4 hours. The low setting is preferred to ensure maximum tenderness.
- Check tenderness and thicken gravy: Near the end of cooking time, check the roast for tenderness using a fork. When the meat just starts to fall apart at the edges, mix 1 tablespoon cornstarch with ⅓ cup water until smooth. Stir this slurry into the liquid in the slow cooker, cover again, and cook for an additional hour to thicken the gravy and make the roast super tender.
- Final gravy adjustment: After the extra hour, the gravy should be thick enough to coat the back of a spoon. If it’s too thin, leave the slow cooker on high with the lid off to allow excess liquid to evaporate and thicken the sauce further.
- Serve: Carefully remove the roast from the slow cooker and place it on a cutting board. Gently separate any fatty sections and discard. Serve the tender chunks of meat with the thickened gravy and vegetables either on a platter or back in the slow cooker.
Notes
- Trim excess fat from the roast before seasoning for less greasiness.
- Ensure your skillet is very hot before searing to achieve a rich crust.
- Simmering the beef broth in the skillet before adding it to the slow cooker adds deep flavor.
- Mix cornstarch with water before adding to avoid lumps in the gravy.
- For meal prep, season the meat and wrap tightly in plastic wrap and foil; refrigerate overnight or freeze. Thaw in the refrigerator for 24 hours and let sit at room temperature for 30 minutes before searing.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
