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 tender, flavorful meat every time. The slow cooker does all the work, leaving you with a cozy, family-friendly dinner. If you love recipes like this, you’ll also enjoy Refreshing Sparkling Fruit Punch Recipe for Summer Parties and Easy Banana Peanut Butter Oat Smoothie Bowl Recipe.

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.

• 2 lb boneless beef chuck roast
• 1 lb baby potatoes, halved
• 4 medium carrots, peeled and cut into chunks
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Sour cream or Greek yogurt

How to Make Slow Cooker Chuck Roast with Potatoes and Carrots

1. Step 1: Season the chuck roast with salt, pepper, thyme, and rosemary on both sides.
2. Step 2: Place the roast in the slow cooker and top with sliced onions and garlic.
3. Step 3: Add potatoes and carrots around the roast.
4. Step 4: In a bowl, mix beef broth, tomato paste, and Worcestershire sauce. Pour over the roast.
5. Step 5: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart.
6. Step 6: Remove the roast from the slow cooker and shred using two forks. Return to the slow cooker and mix with the vegetables and sauce. Serve with fresh parsley and a dollop of sour cream or Greek yogurt.

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: This recipe can be made ahead and reheated.

Freezing Slow Cooker Chuck Roast with Potatoes and Carrots

Freeze leftovers 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 (175°C) oven for 15-20 minutes or until warmed through. Microwave: Reheat in the microwave for 2-3 minutes or until warmed through.

Recipe Notes

• Chef tip: For a healthier version, use a leaner cut of meat and reduce the amount of broth.
• Best substitution: Substitute the beef broth with chicken broth for a slightly different flavor.
• Make-ahead: Prepare the ingredients the night before and store in the fridge. Cook in the slow cooker in the morning.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the meat is still tough, cook it longer. If it's too dry, add more broth.

Slow Cooker Chuck Roast with Potatoes and Carrots

⏱

Prep

15 mins

🍳

Cook

4-8 hrs

⏳

Total

4-8 hrs 15 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free, Dairy-Free

Ingredients

Main Ingredients

• 2 lb boneless beef chuck roast
• 1 lb baby potatoes, halved
• 4 medium carrots, peeled and cut into chunks

Seasonings

• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Optional Toppings

• Fresh parsley, chopped
• Sour cream or Greek yogurt

Instructions

1. Step 1: Season the chuck roast with salt, pepper, thyme, and rosemary on both sides.
2. Step 2: Place the roast in the slow cooker and top with sliced onions and garlic.
3. Step 3: Add potatoes and carrots around the roast.
4. Step 4: In a bowl, mix beef broth, tomato paste, and Worcestershire sauce. Pour over the roast.
5. Step 5: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart.
6. Step 6: Remove the roast from the slow cooker and shred using two forks. Return to the slow cooker and mix with the vegetables and sauce. Serve with fresh parsley and a dollop of sour cream or Greek yogurt.

Notes

• Chef tip: For a healthier version, use a leaner cut of meat and reduce the amount of broth.
• Best substitution: Substitute the beef broth with chicken broth for a slightly different flavor.
• Make-ahead: Prepare the ingredients the night before and store in the fridge. Cook in the slow cooker in the morning.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the meat is still tough, cook it longer. If it's too dry, add more broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until warmed through.
• Make ahead: This recipe can be made ahead and reheated.

Nutrition Per Serving

• Calories: 450
• Protein: 40g
• Fat: 18g
• Carbs: 25g
• Fiber: 3g
• Sugar: 4g
• Sodium: 700mg
• 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

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!