Description
This comforting Crockpot Chuck Roast with Vegetables recipe features a tender, flavorful beef roast slow-cooked alongside hearty baby carrots, petite potatoes, and onions, infused with garlic, Italian seasoning, and your choice of red wine or balsamic vinegar for added depth. Ideal for an easy weeknight meal, the slow cooking method ensures melt-in-your-mouth meat and perfectly cooked vegetables, with an optional step to thicken the savory juices into a rich gravy.
Ingredients
Scale
Meat and Seasonings
- 3-4 lb chuck roast (preferably chuck roast for best results)
- 5-6 garlic cloves, minced
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- ½ tsp pepper
- 1 tsp sea salt (adjust to taste)
- 1/3 cup red wine or 2 Tbsp balsamic vinegar (choose one as flavor enhancer)
Vegetables
- 1 ½ lb petite potatoes
- 1 lb baby carrots (thick variety recommended)
- 1 yellow onion, sliced
Liquids and Thickening
- 1 – 1½ cups beef broth
- 2 Tbsp corn starch (optional, for thickening)
- 2 Tbsp water (optional, for thickening)
Instructions
- Prepare Vegetables: Slice the yellow onion and rinse the petite potatoes and baby carrots. Add the carrots, potatoes, and sliced onions into the bottom of the slow cooker and toss them together to mix evenly.
- Season and Assemble: Place the chuck roast directly on top of the vegetables in the slow cooker. Pour the beef broth and Worcestershire sauce over the roast and vegetables. Sprinkle minced garlic, sea salt, pepper, and Italian seasoning evenly over the meat. Add your choice of flavor enhancer—either 1/3 cup red wine or 2 tablespoons balsamic vinegar—on top for additional flavor.
- Slow Cook: Set the slow cooker to low heat and cook for 8 to 10 hours until the meat is tender and easily falls apart, and the vegetables are soft. If you prefer firmer carrots and potatoes, wait about 2 hours into cooking before adding them.
- Shred Meat and Thicken Sauce (Optional): Once the meat is cooked, stir gently to shred the beef into chunks. For a thicker gravy, about 30 minutes before serving, whisk together 2 tablespoons of corn starch with 2 tablespoons of water and slowly pour this mixture into the crockpot while stirring to combine, allowing the sauce to thicken.
- Serve: Transfer the meat and vegetables to a serving dish or serve directly from the slow cooker. Enjoy warm.
Notes
- Using chuck roast is preferred as it becomes tender and flavorful when slow-cooked; other cuts may not yield the same texture.
- Cooking times may vary depending on your slow cooker and the size of the roast; cook until the meat easily falls apart.
- You can add the vegetables later during cooking if you want them less soft and more firm.
- The optional cornstarch slurry thickens the cooking juices into a richer gravy, but you can skip this if a thinner broth is preferred.
- Choose either red wine or balsamic vinegar as a flavor enhancer, but do not use both together.
