Name: Southern-Style Slow Cooker Chuck Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: Southern
Ingredients: 3 lb chuck roast; 2 tbsp olive oil; 1 large yellow onion, sliced; 4 cloves garlic, minced; 4 large carrots, peeled and cut into chunks; 4 medium potatoes, cut into chunks; 2 cups beef broth; 2 tbsp Worcestershire sauce; 1 tsp smoked paprika; 1 tsp dried thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

This Southern-Style Slow Cooker Chuck Roast is a hearty, comforting dish that melts in your mouth with rich, savory flavors. Tender beef, slow-cooked with aromatic vegetables and bold seasonings, creates a soul-warming meal perfect for family gatherings or cozy dinners, effortlessly prepared in your slow cooker.

Why You’ll Love This Recipe

This Southern-Style Slow Cooker Chuck Roast is the epitome of comfort food, delivering deep, savory flavors with minimal effort. The slow cooker does all the heavy lifting, transforming a tough cut of beef into a tender, juicy masterpiece that’s infused with the warmth of Southern hospitality. The combination of smoky paprika, tangy Worcestershire sauce, and sweet onions creates a robust flavor profile that pairs beautifully with creamy mashed potatoes or buttery cornbread. It’s a versatile dish that’s perfect for busy weeknights, lazy weekends, or even special occasions when you want to impress without spending hours in the kitchen. Plus, the aroma that fills your home as it cooks is reason enough to fall in love with this recipe!

Recipe Tips and Tricks

Sear for Flavor: Browning the chuck roast before slow cooking locks in juices and enhances the dish’s depth.
Low and Slow: Cook on low for 8 hours to achieve maximum tenderness; avoid high heat to prevent toughness.
Vegetable Timing: Add potatoes and carrots halfway through cooking to avoid over-softening.
Gravy Magic: Use the leftover juices to make a rich gravy by thickening with a cornstarch slurry.
Rest Before Serving: Let the roast rest for 10 minutes before slicing to retain its juices.

Yield: Serves 6

Southern-Style Slow Cooker Chuck Roast

Tender Southern-Style Slow Cooker Chuck Roast with savory vegetables and bold seasonings, perfect for cozy, effortless family dinners.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

3 lb chuck roast
2 tbsp olive oil
1 large yellow onion, sliced
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4 medium potatoes, cut into chunks
2 cups beef broth
2 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

<ol><li>Prepare the Roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.</li><li>Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until golden brown.</li><li>Layer the Vegetables: Place sliced onions, minced garlic, carrots, and potatoes in the bottom of a 6-quart slow cooker.</li><li>Add the Roast: Place the seared chuck roast on top of the vegetables in the slow cooker.</li><li>Mix the Seasonings: In a small bowl, combine beef broth, Worcestershire sauce, smoked paprika, and dried thyme. Pour over the roast.</li><li>Cook Low and Slow: Cover and cook on low for 8 hours, or until the roast is fork-tender and easily pulls apart.</li><li>Check Vegetables: Ensure carrots and potatoes are tender; if not, cook for an additional 30 minutes.</li><li>Rest the Roast: Carefully transfer the roast to a cutting board and let it rest for 10 minutes before slicing or shredding.</li><li>Make the Gravy (Optional): Strain the cooking liquid, skim off fat, and thicken with a cornstarch slurry for a rich gravy.</li><li>Serve and Garnish: Slice or shred the roast, serve with vegetables and gravy, and garnish with fresh parsley.</li></ol>

Notes

For extra flavor, marinate the roast overnight with Worcestershire sauce and spices.
If the broth is too thin, reduce it on the stovetop before serving.
Leftovers make excellent sandwiches or tacos the next day.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 717Total Fat 40gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 22gCholesterol 188mgSodium 606mgCarbohydrates 31gFiber 4gSugar 4gProtein 60g

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

Ingredients Notes

The star of this recipe is the chuck roast, a budget-friendly cut from the shoulder that becomes incredibly tender when slow-cooked. Opt for a well-marbled piece for the best flavor and texture. Yellow onions add a subtle sweetness that balances the savory beef, while garlic provides a pungent, aromatic backbone. Carrots and potatoes soak up the rich broth, making them hearty additions. Beef broth forms the flavorful base, and Worcestershire sauce adds a tangy, umami kick. Smoked paprika and dried thyme bring warmth and depth, with the paprika lending a slight smokiness that’s quintessentially Southern. Olive oil is used for searing, and salt and pepper enhance all the flavors. Fresh parsley as a garnish adds a pop of color and freshness.

Variations and Substitutions

For a spicier twist, add a pinch of cayenne pepper or diced jalapeños to the slow cooker. Swap potatoes for sweet potatoes for a sweeter, nutrient-packed alternative. If you’re avoiding gluten, ensure your Worcestershire sauce is gluten-free or replace it with tamari. For a richer broth, substitute half the beef broth with red wine. If you don’t have smoked paprika, regular paprika or a touch of liquid smoke works well. For a low-carb version, omit potatoes and add hearty vegetables like mushrooms or green beans. You can also experiment with herbs like rosemary or bay leaves for a different flavor profile.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooled roast and vegetables in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, warm in the slow cooker on low or in the oven at 325°F, adding a splash of broth to keep it moist.