Crockpot Chuck Roast (Printable Version)
Hearty chuck roast slow-cooked with garlic, potatoes, carrots, and Italian seasoning for tender, flavorful results.
# Ingredients Required:
→ Meat
01 -
1.4-1.8 kg chuck roast
→ Vegetables
02 -
680 g petite potatoes
03 -
454 g baby carrots
04 -
1 yellow onion, sliced
05 -
4-5 cloves garlic, minced
→ Liquids & Seasonings
06 -
240 ml beef broth
07 -
2-3 tsp Italian seasoning
08 -
½ tsp black pepper
09 -
¾-1 tsp sea salt, to taste
10 -
1 tbsp Worcestershire sauce or 80 ml red wine or 30 ml balsamic vinegar (choose one)
→ Optional Ingredients
11 -
2 tbsp cornstarch
12 -
2 tbsp water
# Guide to Cooking:
01 -
Slice the onion and rinse the baby carrots and petite potatoes thoroughly. Layer the carrots, potatoes, and sliced onion evenly at the base of the slow cooker and mix to combine.
02 -
Place the chuck roast on top of the vegetable mixture. Pour the beef broth over the meat, then distribute minced garlic, sea salt, black pepper, Italian seasoning, and your chosen flavor enhancer (Worcestershire sauce, red wine, or balsamic vinegar) evenly over the roast.
03 -
Cook on low heat for 8 to 10 hours until the meat is tender and vegetables soften. For firmer vegetables, add them during the last 2 hours of cooking for optimal texture.
04 -
Once cooking is complete, gently break the meat into chunks by stirring. Serve directly from the cooker or transfer to a serving dish. For a thicker sauce, mix cornstarch with water and stir into the cooking juices before serving.
# Extra Suggestions:
01 -
Use firmer vegetables if adding later to avoid overcooking. Cornstarch slurry enhances the sauce's consistency without altering flavor.