Slow Cooker Chuck Roast with Vegetables

Slow Cooker Chuck Roast with Vegetables is a hearty, comforting meal that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly tender meat every time. The crispy edges and melty potatoes will make your family beg for this 20-minute restaurant version. If you love recipes like this, you’ll also enjoy Fresh Grilled Corn Avocado Salad with Cherry Tomatoes and Roasted Green Bean Quinoa Salad with Red Pepper and Feta.

What You'll Need for Slow Cooker Chuck Roast with Vegetables

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lb chuck roast
• 2 lb potatoes, cut into quarters
• 1 lb carrots, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• Optional: Fresh parsley, chopped
• Optional: Sour cream or Greek yogurt

How to Make Slow Cooker Chuck Roast with Vegetables

1. Step 1: Season chuck roast with salt, pepper, paprika, and thyme. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 5-7 minutes per side. Transfer to slow cooker.
2. Step 2: Add potatoes, carrots, onion, garlic, and bay leaves to the slow cooker. Pour in 1/2 cup of water. Cook on low for 8-10 hours or on high for 4-5 hours, until meat is tender and potatoes are cooked through.
3. Step 3: Remove roast from slow cooker and let it rest for 10 minutes before slicing. Serve with vegetables and garnish with fresh parsley and sour cream or Greek yogurt if desired.

Storing & Reheating Slow Cooker Chuck Roast with Vegetables

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: This recipe can be made ahead and frozen for up to 3 months.

Freezing Slow Cooker Chuck Roast with Vegetables

Freeze cooked roast and vegetables in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 20-25 minutes or until heated through. Microwave: Reheat individual portions in the microwave for 2-3 minutes or until heated through.

Recipe Notes

• Chef tip: For a one-pot meal, cook the roast and vegetables together in the slow cooker.
• Best substitution: Substitute beef broth for water for added flavor.
• Make-ahead: Prepare the ingredients the night before and store them in the slow cooker insert in the fridge. In the morning, place the insert in the slow cooker and turn it on.
• Scaling: This recipe can be easily doubled to feed a larger crowd.
• Troubleshooting: If the meat is tough, it may have been overcooked. To prevent this, use a meat thermometer and cook to 145°F (63°C).

Slow Cooker Chuck Roast with Vegetables

⏱

Prep

15 mins

🍳

Cook

8-10 hours (low) or 4-5 hours (high)

⏳

Total

8-10 hours (low) or 4-5 hours (high)

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free, Paleo, Whole30

Ingredients

Main Ingredients

• 2 lb chuck roast
• 2 lb potatoes, cut into quarters
• 1 lb carrots, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, minced

Seasonings

• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil

Optional Toppings

• Fresh parsley, chopped
• Sour cream or Greek yogurt

Instructions

1. Step 1: Season chuck roast with salt, pepper, paprika, and thyme. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 5-7 minutes per side. Transfer to slow cooker.
2. Step 2: Add potatoes, carrots, onion, garlic, and bay leaves to the slow cooker. Pour in 1/2 cup of water. Cook on low for 8-10 hours or on high for 4-5 hours, until meat is tender and potatoes are cooked through.
3. Step 3: Remove roast from slow cooker and let it rest for 10 minutes before slicing. Serve with vegetables and garnish with fresh parsley and sour cream or Greek yogurt if desired.

Notes

• Chef tip: For a one-pot meal, cook the roast and vegetables together in the slow cooker.
• Best substitution: Substitute beef broth for water for added flavor.
• Make-ahead: Prepare the ingredients the night before and store them in the slow cooker insert in the fridge. In the morning, place the insert in the slow cooker and turn it on.
• Scaling: This recipe can be easily doubled to feed a larger crowd.
• Troubleshooting: If the meat is tough, it may have been overcooked. To prevent this, use a meat thermometer and cook to 145°F (63°C).

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked roast and vegetables in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (180°C) oven for 20-25 minutes or until heated through.
• Microwave reheat: Reheat individual portions in the microwave for 2-3 minutes or until heated through.
• Make ahead: This recipe can be made ahead and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 470
• Protein: 38g
• Fat: 18g
• Carbs: 36g
• Fiber: 4g
• Sugar: 4g
• Sodium: 600mg
• Cholesterol: 120mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Slow Cooker Chuck Roast with Vegetables FAQs

A Warm Final Note

I can’t wait for you to try Slow Cooker Chuck Roast with Vegetables 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!