Description
This Crock Pot Chuck Roast recipe delivers a tender, flavorful roast that’s effortless to prepare. The chuck roast is seasoned, seared for a rich crust, then slow-cooked to perfection with optional vegetables and a luscious, homemade gravy. Perfect for a comforting family meal with minimal hands-on time.
Ingredients
Scale
Main Ingredients
- Oil, as needed
- 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, peeled and cut into large pieces
- 1 yellow onion, peeled and cut into large pieces
- 1 tablespoon steak seasoning
- 1½ teaspoons dried thyme
Instructions
- Season the Roast: Coat each side of the chuck roast with oil. In a small bowl, combine the steak seasoning and dried thyme, then liberally season both sides of the roast with this mixture.
- Sear the Meat: Heat a skillet over high heat until very hot. Sear the roast for 2-3 minutes on each side to develop a rich crust, then transfer the seared roast to your slow cooker.
- Deglaze the Skillet: Pour the beef broth into the hot skillet and allow it to simmer for about one minute. Scrape up any browned bits from the bottom of the skillet to incorporate that flavor, then pour all liquid into the slow cooker over the roast.
- Prepare and Add Vegetables (Optional): If using, toss the potatoes, carrots, and onion in a bowl with a drizzle of oil, additional steak seasoning, and thyme. Spread the vegetables on top of the roast in the slow cooker.
- Slow Cook the Roast: Cook on low for 7-8 hours or high for 3.5-4 hours. Check for tenderness near the end of cooking; the meat should start to fall apart around the edges.
- Make the Gravy: Dissolve the cornstarch in the ⅓ cup water to create a slurry. Pour this into the slow cooker liquid and stir well. Cover and cook for an additional hour until the roast is super tender and the gravy thickens to coat the back of a spoon.
- Final Touches: If the gravy isn’t thick enough, leave the slow cooker on high with the lid off to allow excess liquid to evaporate. Finally, carefully remove the roast from the slow cooker, discard fatty sections, and serve the meat with the vegetables and thickened gravy.
Notes
- Trim excess fat from the chuck roast before seasoning to reduce greasiness.
- Ensure your pan is very hot before searing to achieve a good crust on the roast.
- Simmering the beef broth briefly before adding it to the slow cooker enhances flavor by lifting browned bits.
- Always dissolve cornstarch in cold water before adding to hot liquid to prevent clumps in the gravy.
- You can season and wrap the meat ahead of time; refrigerate overnight or freeze and thaw before cooking.
- Allow the roast to sit at room temperature for 30 minutes before searing if thawed from the fridge for more even cooking.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
