Chuck Roast Recipe (Pot Roast)
This Chuck Roast is a classic recipe that brings together wholesome ingredients like tender beef, carrots, and potatoes for a soul-satisfying meal. This dish cooks low and slow and will easily elevate your weeknight meals or Sunday dinners.
Servings 4 servings
Calories 653kcal
Ingredients
- 2-4 pounds chuck roast or round, bottom, shoulder, or rump Mine was 2 1/2 pounds.
- 1 teaspoon brown sweetener or sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 teaspoon olive oil
- 1/2 cup diced or sliced onions I used white onions.
- 2-3 garlic cloves Minced
- 1 cup beef broth Any broth or water will work.
- 1 teaspoon Worcestershire sauce See notes.
- 1 pound baby potatoes Whole.
- 1 pound carrots Shaved and sliced into 3-4 inch pieces.
Instructions
- Season all sides of the roast with the spices.
- Place a skillet or Dutch oven on medium-high heat on the stove and add the olive oil. Add the roast to the pan and sear both sides of the roast. Let it sear without moving it for a few minutes until a golden-brown crust forms. Use tongs to turn the roast and sear all sides evenly.
Oven Instructions (Use a Dutch oven or large oven-safe pot)
- Preheat oven to 300 degrees.
- Add the onions, garlic, broth, and Worcestershire sauce to the pot with the roast.
- Top with the carrots and potatoes. Ensure the vegetables are placed over the roast instead of in the broth. This will ensure they don't overcook and become mushy.
- Allow the pot to come to a gentle boil. Cover the pot and place it in the preheated oven.
- Bake for 4 hours or however long it takes for the beef to become fork tender. Taste and add additional spices as necessary.
Slow Cooker Crockpot Instructions
- Add the onions, garlic, broth, and Worcestershire sauce to the bottom of the slow cooker (Mine is 7 quart).
- Next, add the seasoned and seared roast.
- Top with the carrots and potatoes. Ensure the vegetables are placed over the roast instead of in the broth. This will ensure they don't overcook and become mushy.
- Place the lid on the pot and slow cook.For small roasts (less than 3 pounds): Cook on Low for about 7-8 hours or on High for about 4-5 hours.For a 3-4 pound roast: Cook on Low for about 8-10 hours or on High for about 5-7 hours.Roasts any larger may require additional time. The goal is to cook the meat until it’s fork-tender and easily pulls apart. Throughout the cooking process, avoid opening the slow cooker too often because this will slow down the cooking time and release heat, potentially increasing the overall cooking time.
- Once cooked, remove the lid and allow the meat to cool and rest before serving.
- The veggies won’t have a ton of flavor once you remove them from the Crockpot. I like to add salt and pepper once they are cooked.
Notes
You may need additional spices depending on the size of the roast you use. The rule of thumb is to season all areas of the meat without leaving blank spaces.
Worcestershire sauce is used for its slightly sweet and tangy notes to complement the rich flavors of the meat. Feel free to omit it if you wish.
Searing the roast before adding it to the slow cooker is not strictly necessary, but it will significantly enhance the flavor and texture.
Keep in mind boneless roasts will cook faster than bone-in. Bones can act as insulators, slowing down the transfer of heat to the center of the meat. Without bones, the heat can penetrate more evenly throughout the entire roast, aiding in faster cooking.
Use a fork to gently pierce the meat. If it easily pulls apart or shreds with little resistance, it’s likely done. Look for visual signs like the meat shrinking away from the bone (if bone-in) or the edges of the roast becoming visibly tender and starting to fall apart.
Nutrition
Serving: 8oz | Calories: 653kcal | Carbohydrates: 37g | Protein: 67g | Fat: 28g