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Tender Crockpot Chuck Roast with Baby Potatoes and Carrots

Crockpot chuck roast with potatoes and carrots cooks low and slow until the beef pulls apart easily and the vegetables are tender. Searing the roast first adds a browned exterior before it cooks with broth, garlic, thyme, and Worcestershire sauce.
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Prep Time 20 minutes
Cook Time 9 hours
Resting 10 minutes
Total Time 9 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 1050
Ingredients Equipment Method Notes

Ingredients
  

  • 3.5 lb beef chuck roast to 4-pound, boneless, thawed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, cut into wedges
  • 4 cloves garlic smashed
  • 1.5 lb baby potatoes left whole
  • 1 lb carrots peeled and cut into 1 1/2-inch pieces
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Pat the chuck roast dry with paper towels and season all over with the salt and pepper.
  2. Heat the oil in a 12-inch skillet over medium-high heat until shimmering, then sear the roast for 3 to 4 minutes per broad side and 1 to 2 minutes on the edges.
  3. Arrange the onion, garlic, potatoes, and carrots in the bottom of a 6-quart slow cooker.
  4. Set the seared roast on top of the vegetables, then pour the broth and Worcestershire sauce around it and add the thyme and bay leaf.
  5. Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the roast pulls apart easily with a fork and the vegetables are tender.
  6. Remove and discard the bay leaf.
  7. Let the roast rest for 10 minutes before slicing or pulling it apart and serving with the vegetables.

Notes

For the most tender texture, cook on LOW and check that the roast pulls apart easily with a fork. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free option, use certified gluten-free Worcestershire sauce.