Whether you are planning a cozy Sunday dinner or craving a comforting meal for a chilly evening, Slow Cooker Chuck Roast fits the bill perfectly. This easy recipe gives you a tender, flavorful roast that simmers along side potatoes and carrots in a savory broth.
Save this recipe?
Table of contents
Cooking chuck roast with potatoes and carrots in a slow cooker is an excellent way to create a delicious and hearty meal. The slow cooking process allows the flavors to meld together, resulting in tender and flavorful meat that practically melts in your mouth. The addition of potatoes and carrots brings this ultimate comfort food together with minimum effort.
If you love using your slow cooker, you might also like this chicken enchiladas meal, chicken and tortellini alfredo, or this smokey pulled pork cooked in the slow cooker.
Recipe ingredients
- Chuck Roast - Or use your favorite cut of roast.
- Potatoes - Yukon Gold, Red Potatoes, and Russet Potatoes all work well. Leave them in big enough pieces so they don't get mushy.
- Carrots
- Yellow Onion
- Brown Gravy Mix
- Italian Dressing Mix
- Ranch Dressing Mix
- Beef Consommé - Beef or Vegetable Broth or Stock will also work.
Step-by-step directions
I like to start by taking the chuck roast out of the refrigerator, and trimming off any extra large chunks of fat. Let the roast set at room temperature while you prepare the seasoning blend and get the vegetables ready.
Spray the slow cooker bowl with nonstick spray for easier clean-up.
Peel the onion and slice it into three rounds of the same thickness. Place these rounds at the bottom of your slow cooker, keeping them as whole rounds, don't separate them into rings.
In a small bowl add the ranch dressing, Italian dressing, and beef gravy mix. Stir until combined.
Now, put the chuck roast in the slow cooker on top of the onions. Season roast by spreading half of that seasoning mix all over one side of the roast, then flip it over and do the same on the other side.
Pour the can of condensed beef consommé over the roast.
Peel the potatoes and cut into 1 ½ inch chunks; place on top and all around the roast in the slow cooker.
Peel the carrots and cut into 1 ½ inch pieces; place on top of the potatoes in the slow cooker.
Cover the slow cooker with the lid and cook on the low setting for 8-10 hours until the meat and vegetables are fork tender.
Remove the meat and shred with forks. Place the meat and vegetables on a serving plate.
Set a mesh strainer over a medium heat-safe bowl and pour the gravy from the slow cooker into the strainer so the gravy goes into the bowl while the strainer catches the scraps.
If you prefer a thicker gravy with your pot roast, add the strained broth to a medium sauce pan. Make a cornstarch slurry (about 1 tablespoon of cornstarch plus a little bit of water) and whisk it in the gravy mixture. Cook until the gravy thickens. It should only take a few minutes total.
Serve the roast, potatoes, and carrots along with the gravy.
Minimal effort is all that is required to cook a chuck roast with potatoes and carrots in a slow cooker. It is an excellent way to create a delicious meal the entire family will love. The slow cooking process allows the flavors to meld together while creating a tasty, rich gravy.
Recipe FAQ's
Cook a chuck roast on low for 8 - 10 hours or on high for about 6 hours.
Any leftovers should last up to 3 days in the refrigerator.
You can sear the chuck roast in a hot skillet before placing it in the slow cooker. Add a little bit of oil to the skillet and brown the roast on both sides.
Mom tip
You can add any additional seasoning or salt and pepper as desired. Also, if you are adding cornstarch to make a thicker gravy, double check the seasoning before serving.
Other beef recipes you might like
Find all my recipes on Pinterest at Cook This Again. Or on Facebook at Cook This Again.
Our latest recipes
Do you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Recipe
Slow Cooker Chuck Roast
Ingredients
- 3-4 lb Beef Chuck Roast
- 1 Onion large, yellow or white
- 1 packet Ranch Dressing Mix
- 1 packet Italian Dressing Mix
- 1 packet Beef Gravy Mix
- 10.5 ounces Condensed Beef Consommé 1 can (or beef broth)
- 3-4 Potatoes large
- 3-4 Carrots large
Instructions
- Spray the slow cooker bowl with nonstick spray for easier clean-up.
- Peel the onion and slice it into three rounds of the same thickness. Place these rounds at the bottom of your slow cooker, keeping them as whole rounds, don't separate them into rings.
- In a small bowl add the ranch dressing, Italian dressing, and beef gravy mix. Stir until combined.
- Place the chuck roast in the slow cooker on top of the onions. Season roast by spreading half of that seasoning mix all over one side of the roast, then flip it over and do the same on the other side.
- Pour the can of condensed beef consommé over the roast.
- Peel the potatoes and cut into 1 ½ inch chunks; place on top and all around the roast in the slow cooker.
- Peel the carrots and cut into 1 ½ inch pieces; place on top of the potatoes in the slow cooker.
- Cover the slow cooker with the lid and cook on the low setting for 8-10 hours until the meat and vegetables are fork tender.
- Remove the meat and shred with forks. Place the meat and vegetables on a serving plate.
- Set a mesh strainer over a medium heat-safe bowl and pour the gravy from the slow cooker into the strainer so the gravy goes into the bowl while the strainer catches the scraps.
- Serve the roast, potatoes, and carrots along with the gravy.
Leave a Reply