Slow Cooker · 430 minutes
Slow Cooker Chuck Roast with Onion and Carrots
This is honestly one of the best meals I know how to make. The ultimate perfect chuck roast. You sear it off first so it creates deep flavor, then let it cook low and slow all day until the meat is so tender it falls apart. Serve it over a buttery baked potato with the onions and carrots, and your whole house smells incredible while it cooks.
Why You'll Love This
- •Set it and forget it
- •Melt in your mouth tender
- •Comfort food classic
- •High protein
Ingredients
Chuck Roast
The cut to use for slow cooking. Enough fat and connective tissue to turn tender and fall apart over a long cook. I used Angus grass fed boneless, but any chuck roast works.
Russet Potatoes
They bake up fluffy and soak up the butter and juices. Yukon golds work too and hold their shape a bit more. Skip waxy potatoes like reds.
Bone Broth
Adds a little richness, but regular beef broth or stock works fine. Water with a bouillon cube works in a pinch.
Carrots and Onion
These add lots of flavor but you can also skip or replace with celery if you prefer
Storage
Store the meat, vegetables, and juices in an airtight container in the fridge for up to 4 days, keeping the potatoes separate. You can reheat the meat with a bit of broth if you’d like to ensure it doesn’t dry out. The meat also freezes well for up to 3 months in its juices, just thaw overnight in the fridge before reheating. Skip freezing the potatoes and carrots, they turn grainy and mushy after thawing.
Slow Cooker Chuck Roast with Onion and Carrots
10 min
PREP
420 min
COOK
430 min
TOTAL
4 servings
SERVINGS
Ingredients
Instructions
- 1
Pat the roast very dry with paper towels, then salt it generously on all sides. A dry surface is what gives you a good brown.
- 2
Heat the oil in the Dutch oven over medium high until it shimmers. Sear the roast 3 to 4 minutes per side, including the edges, until deeply browned all over. Don’t rush this, the color is the flavor.
- 3
Transfer the roast to the slow cooker.
- 4
Add the onion and carrots, and tomato paste if using, around and on top of the roast, then add the broth so the liquid comes about a third of the way up the meat.
- 5
Cover and cook on low for 7 to 8 hours or high for 4 to 5. Start checking around 6 hours on low. It’s done when a fork twists easily in the meat with no resistance.
- 6
When you have about an hour left on the meat, pierce 4 russet potatoes, rub them with olive oil, and bake in the oven at 400 for about 60 minutes, flipping once. Remove from the oven when you can pierce them easily with a fork.
- 7
Rest the roast 10 minutes before slicing or pulling. Taste the meat, you’ll probably want to add 1 to 2 teaspoons of salt.
- 8
Cut open each potato and top with about half a tablespoon of butter per potato, then top with the meat, carrots, and onions.
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