Who doesn’t love coming home to the smell of an already made meal?
Especially during the winter this is one of my favorite things. Not to mention the fact that I’m a 32 year old mom who still gets giddy every time I use my crockpot. There is nothing more satisfying than knowing I made dinner in the morning, it cooked all day and now I don’t have to cook dinner at night.
Crockpots can cook so many delicious things, soups, desserts, and the classic roast, which is one of my favorites. But roasts can be boring, this one however is not. It takes a little more work, but not enough to justify not doing all the steps.
You could just throw everything in your crockpot and it would turn out fine. OR you could follow these two extra steps in this recipe and your roast will turn out amazing!
Chuck roast, often referred to as “the king of pot roasts,” is a beloved cut of beef known for its rich flavor and tender texture. Derived from the shoulder area of the cow, chuck roast is marbled with just the right amount of fat, making it ideal for slow cooking methods like braising or roasting. Whether you’re preparing a cozy family dinner or hosting a gathering with friends, chuck roast is a versatile option that never fails to impress. In this article, we’ll explore the wonders of chuck roast, from its mouthwatering taste to the various ways it can be prepared to perfection.
One of the standout features of chuck roast is its exceptional flavor profile. Thanks to its well-marbled composition, chuck roast boasts a robust beefy taste that is deeply satisfying with every bite. When cooked low and slow, the connective tissues in the meat break down, resulting in a melt-in-your-mouth tenderness that is truly irresistible. Whether you’re simmering it in a savory broth or roasting it with aromatic herbs and spices, chuck roast absorbs flavors beautifully, creating a dish that is hearty, comforting, and utterly delicious. From classic pot roast to shredded beef tacos, the culinary possibilities with chuck roast are endless, making it a staple in kitchens around the world.
Cooking the perfect chuck roast requires a bit of time and patience, but the results are well worth it. For optimal tenderness, sear the chuck roast on all sides before transferring it to a Dutch oven or slow cooker. Add your favorite seasonings, vegetables, and liquid (such as beef broth or red wine) to enhance the flavor profile, then let it simmer or roast until the meat is fork-tender. Serve the chuck roast with creamy mashed potatoes, buttery roasted vegetables, or crusty bread to soak up the delicious juices. Alternatively, shred the cooked meat and use it as a filling for sandwiches, tacos, or hearty stews. Whether you’re a seasoned chef or a novice cook, mastering the art of cooking chuck roast is sure to elevate your culinary repertoire and impress your dinner guests. I’ve used chuck roasts for lots of things, but this crockpot roast is my far my favorite way to use a chuck roast.
Start your dish first thing in the morning, to ensure your roast gets tender I recommend cooking it for at least 8 hours. So if you plan to eat at 5:30pm start you roast no later than 9:30am. I usually throw mine in around 7am, you really can’t overcook this.
Tip…
If I have leftover broth I usually throw it in a jar and freeze it for the next time I make a roast. This saves on the cost of broth, or time making bone broth. Plus it adds to the flavor of your next roast. 
The Best Crockpot Chuck Roast with Carrots and Potatoes
Difficulty: Easy6
servings15
minutes8
hours908
kcalIngredients
1 4lb chuck roast
1 tsp garlic powder
1 tsp onion powder
3 tsp salt
2 tsp mustard powder
3 tsp dried, ground rosemary
salt and pepper to taste
2 lbs Yukon gold potatoes
1 yellow onion
6 cloves garlic
6 large carrots
1/4 bunch of fresh parsley
6 cups beef broth, or homemade bone broth
Directions
- Set your crockpot to high
- Grease a medium sized pan (cast iron works the best, but any pan will do) with the fat of your choice, I prefer butter or bacon grease.
- Peel and chop carrots
- Wash and cut potatoes into quarters
- Rough chop the parsley
- Cut onion into strips
- Peel garlic and leave whole
- In a small bowl mix, flour, onion and garlic powders, 3 tsp salt, mustard powder and dried rosemary
- Start heating the pan with the grease in it, so it has time to get hot, if it starts smoking you know it's hot enough. Pat both sides of the roast with a paper towel to absorb some of the moisture. Coat one side of the roast with the flour herb mixture, and put directly into the pan flour side down. Brown for about 1 minute, coating the top side of the roast with flour mixture before flipping it. Brown the second side for 1 minute. Once both sides are browned place directly into your crockpot.
- Put potatoes, carrots, onions, parsley and garlic on top of the roast, if you have any flour and herb mixture leftover you can throw that in also. Flavor with salt and pepper and pour beef or bone broth over the top of your roast. Cover with the lid and go about your day! If you'll be home all day you get to enjoy the smells of your roast develop, if you are leaving for the day you get to experience the joy of coming home to the smell of dinner ready to go, either way, you'll have won dinner!
Notes
- If I have leftover broth I usually throw it in a jar and freeze it for the next time I make a roast. This saves on the cost of broth, or time making bone broth. Plus it adds to the flavor of your next roast.