Description
This Crock Pot Chuck Roast recipe delivers tender, flavorful beef cooked low and slow for an easy and comforting meal. The roast is seared for a caramelized crust, then slow-cooked with savory seasonings and optional vegetables until it melts in your mouth. Perfect for a hands-off weekend dinner, this recipe yields rich gravy from the roast drippings for a hearty finish.
Ingredients
Scale
Meat and Seasonings
- 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, washed, peeled, and cut into large pieces
- 1 lb carrots, washed, peeled, and cut into large pieces
- 1 yellow onion, peeled and cut into large pieces
- 1 tablespoon steak seasoning
- 1½ teaspoons dried thyme
Instructions
- Prepare and Season Roast: Coat each side of the chuck roast with oil. In a small bowl, combine 2 tablespoons steak seasoning and 1 tablespoon dried thyme. Liberally season both sides of the roast with the mixture to enhance flavor.
- Sear the Roast: Heat a skillet over high heat until very hot. Sear the roast for 2-3 minutes on each side to create a caramelized crust that locks in juices. Then, transfer the seared roast to the slow cooker.
- Deglaze Skillet: Pour 1 cup beef broth into the hot skillet and allow it to simmer for about one minute. Scrape up all flavorful browned bits from the bottom of the skillet. Pour this liquid into the slow cooker with the roast.
- Prepare and Add Vegetables (Optional): If using vegetables, wash, peel, and cut potatoes, carrots, and onion into large chunks. Place them in a large bowl, drizzle with a little oil, sprinkle with 1 tablespoon steak seasoning and 1½ teaspoons thyme, and toss until evenly coated. Layer the vegetables on top of the roast in the slow cooker.
- Slow Cook: Cook on low for 7-8 hours or on high for 3.5-4 hours. Check tenderness starting at hour 7 on low or hour 3.5 on high; the roast should just begin to fall apart around the edges.
- Thicken Gravy: Dissolve 1 tablespoon cornstarch in ⅓ cup water, then stir this mixture into the liquid left in the slow cooker. Cover and continue cooking for 1 more hour until the roast is super tender and the gravy thickens enough to coat the back of a spoon.
- Adjust Gravy Consistency: If the gravy is not thick enough after an hour, leave the slow cooker uncovered on high to allow excess liquid to evaporate, thickening the juices further.
- Serve: Carefully remove the meat from the slow cooker and place it on a cutting board. Gently separate the meat from fatty sections, discarding excess fat. Arrange the large chunks of meat on a platter or return to the slow cooker for serving alongside the vegetables and thickened gravy.
Notes
- Trim excess fat from the meat before seasoning to reduce greasiness.
- Ensure the skillet is very hot for a good sear that locks in flavor.
- Simmer the beef broth briefly to deglaze and capture extra flavor from the skillet.
- Dissolve cornstarch completely in water before adding to avoid clumpy gravy.
- Season the meat ahead of time by wrapping and refrigerating overnight for deeper flavor, or freeze and thaw in the refrigerator 24 hours before cooking.
- Allow the roast to rest at room temperature for 30 minutes before searing to ensure even cooking.
Nutrition
- Serving Size: 1 serving (approximately 6 oz meat with vegetables and gravy)
- Calories: 420
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
