Go Back
Crockpot Chuck Roast

Fall-Apart Tender Crockpot Chuck Roast Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable or canola oil
  • 1 large yellow onion, cut into thick wedges
  • 4 garlic cloves, smashed and peeled
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 1 lb small Yukon Gold potatoes, halved if large
  • 4 sprigs fresh thyme (or 1 tsp dried)
  • 2 dried bay leaves
  • 2 tbsp cornstarch mixed with 2 tbsp cold water

Method
 

  1. Pat the roast dry, season with salt and pepper, and sear in hot oil until deeply browned on all sides. Transfer to the slow cooker.
  2. In the same pan, sauté the onion and garlic for 5 minutes until softened. Add tomato paste and cook 1 minute.
  3. Pour in the beef broth and Worcestershire, scraping up any browned bits, then pour the mixture over the roast.
  4. Add carrots, potatoes, thyme, and bay leaves to the slow cooker. Cover and cook on low for 8 hours or high for 5 to 6 hours.
  5. Remove the roast and vegetables. Strain the juices into a saucepan, whisk in the cornstarch slurry, and simmer 2 minutes until thickened. Slice or pull the roast, arrange with vegetables, and ladle gravy over everything.

Notes

If you prefer a thicker gravy right out of the slow cooker, you can skip the stovetop step and stir the cornstarch slurry directly into the hot juices in the pot for the last 30 minutes of cooking.