Description

This easy chuck roast recipe gives you fork-tender beef with rich, savory flavor, slow-cooked with carrots, potatoes, and herbs. It’s the ultimate comfort food—perfect for Sunday dinner or a no-fuss weeknight meal with leftovers to spare.

Ingredients

3-4 lb chuck roast
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 onion, sliced
4 cloves garlic, smashed
4 medium carrots, cut into chunks
4 medium potatoes, cut into chunks
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste (optional, for richer flavor)

2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)

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Instructions

Season the roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary on all sides.
Sear the roast: In a large skillet over medium-high heat, heat olive oil. Sear the chuck roast for 3–4 minutes per side until browned. (This adds flavor—don’t skip!)
Transfer to slow cooker (or Dutch oven): Add sliced onion, smashed garlic, carrots, and potatoes around the roast.
In a bowl, whisk together beef broth, Worcestershire sauce, and tomato paste (if using). Pour over the roast.
Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the meat is tender and falling apart.
Optional: For a thicker gravy, mix cornstarch with water and stir into the cooking liquid during the last 30 minutes.

Shred or slice the roast, and serve with the veggies and pan juices spooned over the top.

Notes

You can make this in a Dutch oven: Bake covered at 325°F for 3–3.5 hours.
Add mushrooms or parsnips for variety.

Leftovers make great sandwiches, tacos, or soup!