Name: Easy Crock Pot Chuck Roast with Potatoes and Carrots
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 3 lb chuck roast; 2 lbs Yukon Gold or red potatoes, cut into 2-inch chunks; 1 lb carrots, peeled and cut into 2-inch chunks; 1 large onion, sliced; 4 cloves garlic, minced; 2 cups low-sodium beef broth; 2 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; 2 tbsp olive oil; Salt and pepper to taste

Savor the comforting flavors of tender chuck roast, hearty potatoes, and sweet carrots in this easy Crock Pot recipe. Perfect for busy days, this one-pot meal delivers rich, savory goodness with minimal effort, making it a family favorite for cozy dinners.

Why You’ll Love This Recipe

This Crock Pot chuck roast recipe is a game-changer for anyone craving a hearty, home-cooked meal without spending hours in the kitchen. The slow cooker does all the heavy lifting, transforming a tough cut of beef into melt-in-your-mouth perfection. The combination of juicy roast, creamy potatoes, and naturally sweet carrots creates a balanced, satisfying dish that warms the soul. It’s incredibly versatile—pair it with a side salad or crusty bread for a complete meal. Plus, the minimal prep means you can set it and forget it, freeing up your day for other tasks. Whether you’re feeding a family or meal-prepping for the week, this recipe delivers consistent, delicious results every time.

Recipe Tips and Tricks

Sear the Roast: Browning the chuck roast before adding it to the Crock Pot enhances flavor through caramelization.
Layer Strategically: Place potatoes and carrots at the bottom to absorb the rich juices from the roast.
Don’t Overfill: Keep ingredients below the two-thirds mark in your slow cooker for even cooking.
Check Liquid Levels: If the dish looks dry during cooking, add a splash of broth to maintain moisture.
Rest Before Serving: Let the roast rest for 10 minutes after cooking to lock in juices.
Use a Meat Thermometer: Aim for an internal temperature of 195–205°F for fork-tender beef.
Skim Excess Fat: Remove fat from the surface of the broth before serving for a cleaner taste.

Yield: Serves 6

Easy Crock Pot Chuck Roast with Potatoes and Carrots

Tender chuck roast, potatoes, and carrots slow-cooked to perfection in a savory broth for an easy, comforting family meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

3 lb chuck roast
2 lbs Yukon Gold or red potatoes, cut into 2-inch chunks
1 lb carrots, peeled and cut into 2-inch chunks
1 large onion, sliced
4 cloves garlic, minced
2 cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp olive oil
Salt and pepper to taste

Instructions

Pat the Roast Dry: Gently pat the chuck roast with paper towels to remove excess moisture. This helps achieve a nice sear.
Season Generously: Rub the roast with salt and pepper on all sides, ensuring even coverage for maximum flavor.
Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until golden brown.
Prepare the Veggies: While the roast sears, chop potatoes, carrots, and onion. Mince garlic for a burst of aroma.
Layer the Crock Pot: Place potatoes, carrots, onion, and garlic in the bottom of a 6-quart slow cooker.
Add the Roast: Nestle the seared roast on top of the vegetables, ensuring it sits evenly.
Mix the Broth: In a bowl, combine beef broth, Worcestershire sauce, thyme, and rosemary. Pour over the roast and veggies.
Cook Low and Slow: Cover and cook on low for 8–10 hours, or until the roast is fork-tender.
Rest and Slice: Remove the roast and let it rest for 10 minutes. Slice or shred, then return to the pot.
Serve Warm: Spoon the roast, veggies, and broth into bowls. Pair with bread or a fresh salad for a cozy meal.

Notes

For a thicker broth, mash a few potatoes into the liquid or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before serving.
If using fresh herbs, double the quantity (2 tsp each) for a more vibrant flavor.
Avoid lifting the lid during cooking to maintain consistent heat and moisture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 809Total Fat 40gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 22gCholesterol 188mgSodium 508mgCarbohydrates 52gFiber 7gSugar 7gProtein 63g

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 (3–4 lbs): This affordable cut is ideal for slow cooking, becoming tender and flavorful over time. Look for good marbling for the best results.
Potatoes (2 lbs, Yukon Gold or red): These varieties hold their shape well during long cooking, offering a creamy texture.
Carrots (1 lb): Whole carrots, peeled and cut into chunks, add natural sweetness and vibrant color.
Onion (1 large): Yellow or white onions provide a savory base; slice thickly to avoid overcooking.
Garlic (4 cloves): Fresh garlic infuses the dish with aromatic depth; mince or crush for maximum flavor.
Beef Broth (2 cups): Low-sodium broth allows you to control the saltiness of the dish.
Worcestershire Sauce (2 tbsp): Adds a tangy, umami kick that complements the beef.
Dried Thyme and Rosemary (1 tsp each): These herbs enhance the rustic flavor profile; fresh herbs can be used for a brighter taste.
Salt and Pepper: Season generously to bring out the natural flavors of the ingredients.
Olive Oil (2 tbsp): Used for searing the roast, it adds richness and helps develop a flavorful crust.

Variations and Substitutions

Different Vegetables: Swap potatoes for sweet potatoes or add parsnips, turnips, or celery for variety.
Herb Alternatives: Try oregano, bay leaves, or a pinch of smoked paprika for a different flavor twist.
Broth Options: Chicken or vegetable broth can replace beef broth in a pinch, though the flavor will be lighter.
Gluten-Free: Ensure Worcestershire sauce is gluten-free, or substitute with tamari or coconut aminos.
Low-Carb Version: Replace potatoes with cauliflower florets or mushrooms for a keto-friendly meal.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for heat.
Wine Addition: Substitute ½ cup of broth with red wine for a deeper, more complex flavor.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth.
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Meal Prep: Divide into individual servings for easy grab-and-go lunches or dinners.