🥩 Slow Cooker Savory Chuck Roast Dinner
Tender, juicy chuck roast slow-cooked with potatoes, carrots, onions, and a rich savory gravy. A classic set-it-and-forget-it comfort-food dinner.
Ingredients
3–4 lb (1.4–1.8 kg) beef chuck roast
1½ tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
1 large onion, cut into wedges
4 cloves garlic, minced
1½ lb baby potatoes, halved
4 large carrots, peeled and cut into chunks
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
2 tbsp cornstarch
3 tbsp cold water
Fresh parsley, chopped, for garnish
Instructions
- Season the roast
Pat the chuck roast dry. Season all over with salt, pepper, garlic powder, and onion powder. - Sear the beef
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for about 3–4 minutes per side, until nicely browned. Transfer to the slow cooker. - Add the vegetables
Arrange the potatoes, carrots, onion, and garlic around the roast. - Make the cooking liquid
Whisk together the beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Pour the mixture over and around the roast. Add the bay leaf. - Slow cook
Cover and cook:
LOW: 8–9 hours
HIGH: 4–5 hours
The roast is ready when it is very tender and easily pulls apart with a fork. - Make the gravy
Remove the roast and vegetables and keep them warm. Discard the bay leaf.
Pour the cooking liquid into a saucepan. Mix the cornstarch with cold water to make a slurry. Bring the liquid to a gentle simmer and whisk in the slurry. Cook for 2–3 minutes, until thickened. - Serve
Slice or shred the chuck roast and serve with the potatoes and carrots. Spoon plenty of savory gravy over everything and garnish with fresh parsley.
🍽️ Serving Ideas
Serve with buttered dinner rolls, green beans, steamed broccoli, or a simple side salad.