Slow Cooker Chuck Roast with Potatoes and Carrots
Slow Cooker Chuck Roast with Potatoes and Carrots is a hearty, comforting meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to making the most tender and flavorful chuck roast. The crispy potatoes and carrots soaked in the delicious juices will make your family beg for seconds. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Cheesy Potato Skins with Bacon and Crispy Greek Lemon Potatoes.
Why This Slow Cooker Chuck Roast with Potatoes and Carrots Is Pure Comfort
- The chuck roast becomes tender and flavorful
- The potatoes and carrots soak up the delicious juices
- It's perfect for busy weeknights
- It's a hearty and comforting meal
What You'll Need for Slow Cooker Chuck Roast with Potatoes and Carrots
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Chuck roast
- Potatoes
- Carrots
- Onion
- Garlic
- Beef broth
- Tomato paste
- Worcestershire sauce
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Thyme
- Rosemary
- Optional: Fresh parsley
- Optional: Salt and pepper to taste
📝 Ingredient Notes
- Chuck roast: Trim excess fat before cooking
🛒 Tools & Equipment I Recommend
- Slow cooker — Cooks food evenly and tenderizes meat → See on Amazon
- Meat thermometer — Ensures meat is cooked to perfect temperature → See on Amazon
How to Make Slow Cooker Chuck Roast with Potatoes and Carrots
- Step 1: Trim excess fat from the chuck roast and season with salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
- Step 2: Place the chuck roast in the slow cooker and surround it with potatoes and carrots. Add onion, garlic, beef broth, tomato paste, and Worcestershire sauce.
- Step 3: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and the potatoes are cooked through.
- Step 4: Remove the meat and vegetables from the slow cooker and let them rest for a few minutes. Slice the meat against the grain and serve with the potatoes and carrots.
Cook's Tips for Perfect Slow Cooker Chuck Roast with Potatoes and Carrots
- Common mistake and fix: Avoid overcooking the meat. Use a meat thermometer to ensure it reaches 145°F (63°C).
- Pro tip: For extra flavor, sear the chuck roast in a hot pan before adding it to the slow cooker.
- Pro tip: Add a bay leaf to the slow cooker for extra flavor.
- Pro tip: For a thicker gravy, mix cornstarch with a little cold water and stir it into the slow cooker before serving.
Storing & Reheating Slow Cooker Chuck Roast with Potatoes and Carrots
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Prepare the slow cooker insert the night before and refrigerate. In the morning, place the insert in the slow cooker and turn it on.
Freezing Slow Cooker Chuck Roast with Potatoes and Carrots
Freeze cooked meat and vegetables for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a healthier version, use a leaner cut of meat like sirloin or flank steak.
- Best substitution: Substitute the chuck roast with a pork shoulder for a different flavor profile.
- Make-ahead: Prepare the slow cooker insert the night before and refrigerate. In the morning, place the insert in the slow cooker and turn it on.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the meat is tough, it may have been overcooked. Use a meat thermometer to ensure it reaches 145°F (63°C).
Want to level up this recipe?
Cast iron skillet — Great for searing meat and cooking vegetables → Check price on Amazon
Slow Cooker Chuck Roast with Potatoes and Carrots
Ingredients
Main Ingredients
- Chuck roast
- Potatoes
- Carrots
- Onion
- Garlic
- Beef broth
- Tomato paste
- Worcestershire sauce
- Salt
- Pepper
Seasonings
- Garlic powder
- Onion powder
- Paprika
- Thyme
- Rosemary
Optional Toppings
- Fresh parsley
- Salt and pepper to taste
Instructions
- Step 1: Trim excess fat from the chuck roast and season with salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
- Step 2: Place the chuck roast in the slow cooker and surround it with potatoes and carrots. Add onion, garlic, beef broth, tomato paste, and Worcestershire sauce.
- Step 3: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and the potatoes are cooked through.
- Step 4: Remove the meat and vegetables from the slow cooker and let them rest for a few minutes. Slice the meat against the grain and serve with the potatoes and carrots.
Notes
- Chef tip: For a healthier version, use a leaner cut of meat like sirloin or flank steak.
- Best substitution: Substitute the chuck roast with a pork shoulder for a different flavor profile.
- Make-ahead: Prepare the slow cooker insert the night before and refrigerate. In the morning, place the insert in the slow cooker and turn it on.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the meat is tough, it may have been overcooked. Use a meat thermometer to ensure it reaches 145°F (63°C).
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked meat and vegetables for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Prepare the slow cooker insert the night before and refrigerate. In the morning, place the insert in the slow cooker and turn it on.
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 18g
- Carbs: 30g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Slow Cooker Chuck Roast with Potatoes and Carrots FAQs
Yes, you can prepare the slow cooker insert the night before and refrigerate. In the morning, place the insert in the slow cooker and turn it on.
If the meat is tough, it may have been overcooked. Use a meat thermometer to ensure it reaches 145°F (63°C).
Yes, you can freeze cooked meat and vegetables for up to 3 months. Thaw in the fridge overnight before reheating.
Yes, you can make this in the Instant Pot by cooking on high pressure for 45-60 minutes, followed by a natural release.
Chuck roast is a cut of meat from the shoulder of the cow, while pot roast is a method of cooking meat in a pot with vegetables and liquid.
A Warm Final Note
I can’t wait for you to try Slow Cooker Chuck Roast with Potatoes and Carrots and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
