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Tender slow cooker chuck roast with root vegetables and gravy, perfect for easy slow cooker chuck roast recipes.

Slow Cooker Chuck Roast

Tender slow cooker chuck roast with root vegetables and savory gravy — an effortless comfort food meal perfect for busy nights or cozy weekends.
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Prep Time 25 minutes
Cook Time 9 hours
Total Time 9 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ tbsp olive oil, divided
  • 1 (3 lb) chuck roast
  • Salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, peeled, halved, and thickly sliced
  • 5 cloves garlic, minced (1 ½ tbsp)
  • 1 ¼ cups beef broth, divided
  • 2 tsp Worcestershire sauce
  • 1 tbsp minced fresh thyme
  • 1 tbsp minced fresh rosemary
  • 2.5 lbs small Yukon Gold potatoes, whole
  • 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
  • 2 ½ tbsp cornstarch (optional, for thickening gravy)
  • 3 tbsp beef broth (for cornstarch slurry)
  • 2 tbsp chopped fresh parsley (for garnish)

Equipment

  • 6-quart or larger slow cooker
  • Dutch oven or large skillet
  • Cutting Board
  • Sharp knives
  • fine mesh strainer
  • Whisk
  • small saucepan

Method
 

  1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Pat the chuck roast dry, season with salt and pepper.
  2. Sear roast on all sides until browned, about 4–5 minutes per side. Transfer to the slow cooker.
  3. Add remaining ½ tbsp olive oil to pot. Sauté onion for 2 minutes, add garlic for 30 seconds. Pour over roast.
  4. Pour in beef broth, Worcestershire, thyme, and rosemary. Scrape up browned bits and remove from heat.
  5. Layer potatoes and carrots over onion layer in slow cooker. Pour broth mixture over all. Season veggies.
  6. Cover and cook on low for 8–9 hours until meat and vegetables are tender.
  7. Remove roast and vegetables. Shred roast and optionally cut potatoes.
  8. Strain cooking liquid into saucepan. Simmer, then whisk in cornstarch slurry. Simmer 30–60 seconds until thick.
  9. Plate shredded roast and veggies, drizzle with gravy, garnish with parsley. Serve hot.

Notes

Use avocado oil instead of olive oil for high-heat searing. Substitute sweet potatoes or parsnips for Yukon Golds. For dried herbs, use 1 tsp for every 1 tbsp fresh. Replace cornstarch with 2 tbsp flour and 2 tbsp cold water if needed.