Description
This Crock Pot Chuck Roast recipe delivers tender, flavorful meat with minimal effort. The chuck roast is seared for a rich, caramelized crust, then slow-cooked with aromatic steak seasoning and thyme, producing melt-in-your-mouth results. Optional hearty vegetables like potatoes, carrots, and onions can be added for a complete, comforting meal. The broth is transformed into a luscious gravy thickened with cornstarch, making every bite succulent and satisfying.
Ingredients
Scale
Main Ingredients
- oil, for searing
- 3 lb chuck roast, trimmed if needed
- 2 tablespoons steak seasoning
- 1 tablespoon dried thyme
- 1 cup beef broth
- ⅓ cup water
- 1 tablespoon cornstarch
Optional Vegetables
- 2 lbs potatoes, peeled and cut into large pieces
- 1 lb carrots, peeled and cut into large pieces
- 1 yellow onion, peeled and cut into large pieces
- 1 tablespoon steak seasoning
- 1½ teaspoons dried thyme
Instructions
- Prepare and Season the Roast: Coat each side of the chuck roast with oil. In a small bowl, combine 2 tablespoons steak seasoning and 1 tablespoon dried thyme. Liberally season both sides of the roast with this mixture for full flavor penetration.
- Sear the Chuck Roast: Heat a skillet over high heat until very hot. Sear each side of the roast for 2 to 3 minutes to develop a browned crust, which enhances flavor and seals in juices. Immediately transfer the seared roast to the slow cooker.
- Make the Broth Base: Pour 1 cup beef broth into the hot skillet used for searing. Allow it to simmer for about one minute, scraping up the browned bits stuck to the bottom of the pan. This adds richness and depth to the roast’s cooking liquid. Pour this broth into the slow cooker over the roast.
- Prepare and Add Vegetables (Optional): If using, wash, peel and cut potatoes, carrots, and onion into large chunks. Place them in a large bowl and drizzle with a little oil. Sprinkle with 1 tablespoon steak seasoning and 1½ teaspoons dried thyme, then toss to evenly coat. Add the seasoned vegetables on top of the roast in the slow cooker.
- Slow Cook the Roast: Cook on low heat for 7 to 8 hours or on high heat for 3.5 to 4 hours. The meat should become tender and start to fall apart around the edges near the end of cooking.
- Thicken the Gravy: Around hour 7-8 on low or 3.5-4 on high, dissolve 1 tablespoon cornstarch in ⅓ cup water. Pour this slurry into the slow cooker liquid and stir well to combine. Cover and cook for an additional hour until the roast is super tender and the gravy has thickened to coat the back of a spoon.
- Optional Gravy Thickening: If the gravy isn’t thick enough after an hour, leave the slow cooker uncovered on high heat to evaporate extra water and concentrate the juices.
- Serve the Roast: Carefully remove the meat from the slow cooker and place on a cutting board. Gently separate meat from fatty sections and discard excess fat. Arrange large chunks of meat on a serving platter or return to the slow cooker to keep warm. Serve with thickened gravy and cooked vegetables if used.
Notes
- Trim excess fat from the roast before seasoning to reduce greasiness.
- Ensure the skillet is very hot for an effective sear that adds flavor and texture.
- Simmering the beef broth to scrape up browned bits adds incredible depth to the cooking liquid.
- Dissolve cornstarch fully in water before adding to prevent clumpy gravy.
- To prep ahead, season the meat and wrap tightly with plastic wrap and foil. Refrigerate overnight or freeze. Thaw fully if frozen, and let sit at room temperature 30 minutes before searing.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe with vegetables)
- Calories: 420
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
