Name: Classic Crock Pot Chuck Roast with Veggies
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 3 lb chuck roast; 1 tbsp olive oil; 1 lb Yukon Gold potatoes, quartered; 4 large carrots, peeled and cut into 2-inch pieces; 1 large yellow onion, sliced; 4 cloves garlic, minced; 2 cups low-sodium beef broth; 2 tbsp Worcestershire sauce; 1 tsp dried rosemary; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 bay leaves

Savor the comforting flavors of this Classic Crock Pot Chuck Roast with Veggies, a hearty, melt-in-your-mouth dish. Tender beef, slow-cooked with potatoes, carrots, and onions in a rich, savory broth, creates a wholesome, family-friendly meal perfect for cozy dinners or effortless entertaining.

Why You’ll Love This Recipe

This Classic Crock Pot Chuck Roast with Veggies is the ultimate comfort food, delivering rich, savory flavors with minimal effort. The slow cooker does all the work, transforming a tough chuck roast into a tender, juicy masterpiece. Paired with hearty vegetables, it’s a complete meal that fills your home with inviting aromas. Perfect for busy weeknights or weekend gatherings, this recipe is forgiving, customizable, and loved by all ages. Whether you’re a seasoned cook or a beginner, you’ll appreciate the simplicity and delicious results every time.

Recipe Tips and Tricks

Sear for Flavor: Browning the chuck roast before slow cooking enhances the depth of flavor with a caramelized crust.
Layer Smartly: Place denser vegetables like potatoes and carrots at the bottom for even cooking, as they take longer.
Don’t Overcrowd: Ensure there’s enough space in the crock pot for even heat distribution and optimal tenderness.
Check Liquid Levels: If the broth reduces too much, add a splash of water or broth to keep everything moist.
Use Fresh Herbs: Fresh rosemary or thyme elevates the dish, but add them in the last hour to preserve flavor.
Rest Before Serving: Let the roast rest for 10 minutes after cooking for easier slicing and juicier meat.

Yield: Serves 6

Classic Crock Pot Chuck Roast with Veggies

Tender chuck roast slow-cooked with potatoes, carrots, and onions in savory broth for a hearty, family-friendly meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

3 lb chuck roast
1 tbsp olive oil
1 lb Yukon Gold potatoes, quartered
4 large carrots, peeled and cut into 2-inch pieces
1 large yellow onion, sliced
4 cloves garlic, minced
2 cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 bay leaves

Instructions

Prepare the Roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper.
Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned.
Prep the Veggies: While the roast sears, wash and chop potatoes, carrots, and onion into hearty, bite-sized pieces.
Layer the Crock Pot: Place potatoes and carrots at the bottom of a 6-quart crock pot, followed by the sliced onion.
Add the Roast: Place the seared roast on top of the vegetables, ensuring it sits evenly for consistent cooking.
Season and Flavor: Sprinkle minced garlic, rosemary, thyme, and bay leaves over the roast and veggies for aromatic depth.
Pour Liquids: In a bowl, mix beef broth and Worcestershire sauce, then pour over the roast and vegetables.
Slow Cook: Cover and cook on low for 8 hours, or until the roast is fork-tender and veggies are soft.
Rest and Remove: Carefully remove the roast and let it rest for 10 minutes. Discard bay leaves.
Serve Warm: Slice or shred the roast, serve with veggies, and spoon the savory broth over for extra flavor.

Notes

For a thicker sauce, remove 1 cup of broth after cooking, whisk in 1 tbsp cornstarch, and simmer until thickened.
Check the roast at 7 hours; smaller cuts may cook faster to avoid overcooking.
Use a meat thermometer to ensure the roast reaches 195°F for optimal tenderness.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 659Total Fat 37gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 20gCholesterol 188mgSodium 806mgCarbohydrates 23gFiber 3gSugar 4gProtein 59g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chuck Roast: A budget-friendly cut with marbling that becomes tender and flavorful when slow-cooked for hours.
Potatoes: Yukon Gold or red potatoes hold their shape well, adding creamy texture without falling apart.
Carrots: Whole baby carrots or thickly sliced regular carrots provide sweetness and vibrant color.
Onions: Yellow onions offer a mild, savory base; pearl onions can add a gourmet touch.
Beef Broth: Low-sodium broth allows better control over seasoning; homemade broth adds richer flavor.
Garlic: Fresh cloves provide bold, aromatic depth; avoid pre-minced for maximum freshness.
Worcestershire Sauce: Adds umami and a slight tangy kick to enhance the beefy flavor.
Rosemary and Thyme: Dried or fresh, these herbs complement the roast’s richness with earthy notes.

Variations and Substitutions

For a twist, swap potatoes for sweet potatoes or parsnips for a sweeter, nuttier flavor profile. If you prefer a bolder taste, use red wine instead of some broth for a richer sauce. For a low-carb option, replace potatoes with cauliflower or turnips. Add mushrooms or green beans for extra veggies. If gluten is a concern, ensure Worcestershire sauce is gluten-free or skip it. For a spicier kick, include a pinch of red pepper flakes or a splash of hot sauce.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of broth to maintain moisture. The flavors often deepen the next day, making leftovers ideal for sandwiches or soups.