Craving a mouthwatering, melt-in-your-mouth dinner that practically cooks itself? Get ready to transform an ordinary chuck roast into a culinary masterpiece that will have your family begging for seconds! This Slow Cooker Chuck Roast with Taters is the ultimate comfort food that combines tender, fall-apart meat with perfectly cooked vegetables, creating a one-pot wonder that's both incredibly delicious and ridiculously easy to prepare. Whether you're a busy home cook or a kitchen novice, this recipe will make you look like a true culinary hero with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs chuck roast
- 4 cups baby potatoes
- 4 carrots, chopped
- 1 onion, quartered
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the meat by patting the chuck roast dry with paper towels to ensure proper seasoning and browning.
- Season the chuck roast generously with salt, pepper, and garlic powder on all sides, massaging the spices into the meat.
- Optional: Heat a large skillet over medium-high heat and sear the roast for 3-4 minutes on each side to develop a rich, golden-brown crust that will enhance the overall flavor.
- Prepare vegetables by washing baby potatoes and chopping carrots into 1-inch chunks. Quarter the onion into large pieces.
- Place the seared roast into the slow cooker and arrange potatoes, carrots, and onions around and on top of the meat.
- Pour beef broth and Worcestershire sauce over the roast and vegetables, ensuring liquid covers about one-third of the meat.
- Cover the slow cooker and set to low heat, cooking for 8 hours until the meat is tender and easily pulls apart with a fork.
- Once cooking is complete, carefully remove the roast and vegetables from the slow cooker and let rest for 10-15 minutes before serving.
- Optional: Skim excess fat from the cooking liquid and use as a gravy or au jus for added flavor.
- Slice or shred the roast and serve with the cooked vegetables, spooning extra cooking liquid over the dish.
Tips
- Pat the meat dry before seasoning to ensure a perfect crust and better flavor absorption.
- For an extra flavor boost, take the time to sear the roast before slow cooking. This step creates a beautiful golden-brown exterior that locks in delicious flavors.
- Don't skip seasoning - be generous with salt, pepper, and garlic powder to enhance the meat's natural taste.
- Use low-sodium beef broth to control the saltiness of the final dish.
- Make sure the vegetables are cut into similar-sized pieces to ensure even cooking.
- Resist the urge to lift the slow cooker lid during cooking - each time you do, you'll lose heat and extend the cooking time.
- For the most tender result, cook on low heat for the full 8 hours rather than trying to speed up the process.
- Let the roast rest for 10-15 minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness.
- If the sauce is too thin, you can thicken it with a cornstarch slurry or reduce it on the stovetop after cooking.
- Leftovers can be stored in the refrigerator for up to 4 days and often taste even better the next day!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
