Description
This Crockpot Chuck Roast with Vegetables is a comforting, slow-cooked meal perfect for a hearty family dinner. The tender chuck roast is infused with garlic, Italian seasoning, and your choice of red wine or balsamic vinegar, while cooking low and slow alongside petite potatoes, baby carrots, and onions until meltingly soft. The rich broth can be thickened at the end for a flavorful gravy. This easy-to-make, hands-off dish delivers succulent meat and perfectly cooked vegetables with minimal effort.
Ingredients
Scale
Meat
- 3-4 lb chuck roast (not recommended to use another cut)
Vegetables
- 5-6 garlic cloves, minced
- 1 ½ lb petite potatoes
- 1 lb baby carrots (thick, not petite)
- 1 yellow onion, sliced
Liquids & Seasonings
- 1 – 1½ cup beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- ½ tsp pepper
- 1 tsp sea salt (more or less to taste)
Optional for Thickening
- 2 Tbsp corn starch
- 2 Tbsp water
Flavor Enhancers (choose one)
- 1/3 cup red wine
- OR 2 Tbsp balsamic vinegar
Instructions
- Prepare Vegetables: Slice the yellow onion and rinse the petite potatoes and baby carrots. Add the carrots, potatoes, and onion to the bottom of the slow cooker and toss to mix evenly.
- Arrange Roast and Season: Place the chuck roast on top of the vegetables in the slow cooker. Pour the beef broth and Worcestershire sauce over the roast. Season the meat with minced garlic, sea salt, pepper, and Italian seasoning. Add your preferred flavor enhancer—either red wine or balsamic vinegar—on top.
- Slow Cook: Cover and set the slow cooker to low heat. Cook for 8 to 10 hours, or until the meat falls apart easily and the carrots and potatoes are tender. For firmer vegetables, add them about 2 hours after starting the cooking process. Avoid cooking on high to ensure tenderness.
- Finish and Serve: When the meat is ready, stir gently to break it into chunks. Transfer to a serving dish or serve directly from the slow cooker. To thicken the cooking liquid, whisk together corn starch and water, then slowly pour into the crockpot and stir well. Cook for about 30 more minutes before serving to allow the gravy to thicken.
Notes
- For best results, use only chuck roast as other cuts may not yield the same tenderness.
- You can choose either red wine or balsamic vinegar as a flavor enhancer, but not both.
- Adding vegetables later in the cooking process will keep them firmer.
- Do not cook on high heat to prevent meat from drying out.
- To thicken the sauce, cornstarch slurry should be added 30 minutes before serving.
