INGREDIENTS
CHUCK ROAST: It is the best cut of meat for slow cooking and when heated low and slow, the meat becomes so tender and juicy! Choose a cut with nice marbling and make sure it’s not too lean so that you have a super tender roast.
POTATOES: petite potatoes require no cutting in this crockpot chuck roast. Since this recipe is made to be as easy as possible, it’s ideal to use smaller potatoes.
CARROTS: To avoid extra chopping, thick baby carrots are best. You can cut full sized carrots into chunks if preferred. Make sure you don’t use petite baby carrots as they will cook to fast and then become mushy.
BROTH: Beef stock will work as well in this crockpot roast.
SEASONING: keeping this super simple as a nice base recipe, but you can add more, adjust or add what you love to really make it your favorite. Salt, pepper and thyme is all that you need. Make sure to season the beef well with salt for the most tender beef. You can adjust as needed though. Use dried thyme and then add a few sprigs of fresh thyme as well in this pot roast. If you don’t have fresh garlic, garlic powder can work in a pinch!
OPTIONAL: A splash of red wine is also delicious in this recipe with a splash of Worcestershire sauce or soy sauce to the mix to vary the flavor slightly.
INSTRUCTIONS
1 Prep the Pot
Toss all of the carrots, onions, and potatoes into the bottom of the slow cooker pot. Toss to combine. You can throw some salt, pepper and garlic over these if desired, but not necessary.
2 Add Meat
Place the beef chuck roast on top of the veggies. Pour the broth and Worcestershire sauce over top of the meat.
3 Season
Cover completely with the sea salt, pepper, thyme and garlic. Toss a few fresh sprigs of thyme if desired.
4 Cover & Cook
Cover and cook on low heat for about 8 hours or until meat begins to fall apart easily is fork tender and veggies are soft. If the meat is not tender, after 8-10 hours, it just means it is not done yet!
5 Plate
Once the meat is done, Allow it to break apart into chunks–you likely will not need a knife but can use one if desired. Make a corn starch slurry if you like the juices to be a thicker sauce. Transfer to a serving platter and rest for about 5 minutes before serving. Store leftovers.