Description
This Crockpot Chuck Roast with Vegetables is a hearty and comforting slow-cooked meal perfect for a family dinner. Tender chuck roast simmers all day with garlic, Italian seasoning, and your choice of red wine or balsamic vinegar, alongside baby carrots, petite potatoes, and onions, resulting in melt-in-your-mouth meat and perfectly softened vegetables. The savory broth can be thickened into a delicious gravy to soak up with your favorite side.
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 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- ½ tsp pepper
- 1 tsp sea salt (more or less to taste)
- 1/3 cup red wine OR 2 Tbsp balsamic vinegar (choose one as flavor enhancer)
Optional Thickening Sauce
- 2 Tbsp corn starch
- 2 Tbsp water
Instructions
- Prepare Vegetables: Slice the onion and rinse the carrots and petite potatoes thoroughly. Add the carrots, potatoes, and onion into the bottom of the slow cooker and toss to combine evenly.
- Layer the Roast: Place the chuck roast on top of the vegetables in the slow cooker. Pour the beef broth and Worcestershire sauce over the roast and vegetables. Evenly season the meat with minced garlic, sea salt, pepper, and Italian seasoning. Add your preferred flavor enhancer at this time—either ⅓ cup red wine or 2 Tbsp balsamic vinegar—to enhance depth of flavor.
- Slow Cook: Turn the slow cooker to low heat and cook for 8 to 10 hours, or until the chuck roast falls apart easily and the carrots and potatoes are tender. Avoid cooking on high heat as it could toughen the meat. If you prefer firmer vegetables, you can wait to add the carrots and potatoes about 2 hours into the cooking process.
- Shred and Serve: When the meat is ready, stir gently to break it into chunks or shred it directly in the slow cooker. You can transfer the meat and vegetables to a serving dish or serve straight from the slow cooker.
- Optional Gravy Thickening: About 30 minutes before serving, whisk together the corn starch and water until smooth. Slowly pour this mixture into the crockpot juices and stir well. Continue cooking on low to allow the gravy to thicken before serving.
Notes
- Using chuck roast is essential for this recipe as it becomes tender and flavorful with slow cooking.
- The flavor enhancer is optional but highly recommended for richer taste—choose either red wine or balsamic vinegar, not both.
- Adding the vegetables later in the cooking process results in firmer texture if preferred.
- Do not cook on high heat as it may toughen the meat.
- The optional corn starch slurry thickens the cooking liquid into a gravy.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
