Crock Pot Chuck Roast (SO tender & easy!)

Ingredients

• To tasteoil
• 1,361 gchuck roast, trimmed if needed
• 30 mlsteak seasoning
• 15 mldried thyme
• 240 mlbeef stock
• 80 mlwater
• 15 mlcornflour
• 907 g (optional)potatoes
• 454 g (optional)carrots
• 1 (optional)yellow onion
• 15 ml (optional)steak seasoning
• 7.5 ml (optional)thyme

Instructions

1. 1

   Season the roast

   Rub oil over all sides of the roast. Mix the steak seasoning and dried thyme in a small bowl, then coat both sides of the meat generously with the mixture.

2. 2

   Sear the meat

   Heat a large cast-iron frying pan over a high heat. When hot, sear the roast for 2–3 minutes on each side, then transfer it to the slow cooker.

3. 3

   Deglaze the pan

   Pour the beef stock into the frying pan and simmer for 1 minute. Scrape the browned bits from the bottom, then pour all the liquid into the slow cooker.

4. 4

   Add vegetables

   If using the vegetables, wash, peel and cut them into large pieces. Put them in a large bowl, drizzle with a little oil, add the optional steak seasoning and thyme, and mix to coat evenly. Arrange them over the roast.

5. 5

   Slow cook

   Cook on low for about 7–8 hours or on high for 3½–4 hours; the low setting is preferred where time allows.

6. 6

   Check and thicken

   At about 7–8 hours on low, or 3½–4 hours on high, test the meat with a fork. When it is just starting to pull apart at the edges, dissolve the cornflour in the water and stir this into the liquid in the slow cooker. Cover and cook for 1 more hour, or until the roast is very tender.

7. 7

   Check the gravy

   After the extra hour, the gravy should coat the back of a spoon. If it is still too thin, leave the slow cooker on high with the lid off while you prepare the meat in the next step so some liquid can evaporate.

8. 8

   Trim and serve

   Carefully lift the meat from the slow cooker and place it on a chopping board. Gently separate the meat from the fatty sections and discard the fat. Serve the larger pieces on a platter or return them to the slow cooker.

What is chuck roast?

Chuck roast is a cut from the shoulder of the cow, often used for American pot roast. Its connective tissue softens during a long, slow cook, giving the meat its tender, pull-apart texture.

This version builds flavour by searing the seasoned beef, then uses the browned bits from the pan in the cooking liquid. The optional potatoes, carrots and onion cook with the roast for a more complete one-pot meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 44g protein, 3g carbs, 26g fat.

The beef supplies most of the protein and a substantial share of the fat, while the stock and seasonings contribute relatively little energy. The listed nutrition is for a serving of the roast recipe; the optional potatoes and vegetables will add carbohydrates and other nutrients if included. Pair the meat with vegetables, or use a modest portion of mashed potatoes alongside them, to balance the plate.

Seasoning and the sear

Steak seasoning: coat the roast generously on both sides so the flavour reaches the surface of the large piece of meat.

Searing: use a very hot cast-iron pan and give each side 2–3 minutes. The browned residue left behind is useful, so loosen it with the stock rather than washing it away.

Choosing the vegetables

Cut: if including the optional vegetables, make the potatoes, carrots and onion into large pieces. Larger chunks are better suited to several hours in the slow cooker than small dice.

Season: toss the vegetables with a little oil and the optional extra steak seasoning and thyme before placing them over the roast.

Getting the timing right

Low setting: cook for approximately 7–8 hours. The recipe prefers this setting when your schedule allows.

High setting: allow 3½–4 hours before beginning to check the roast. Slow cookers vary, so use the fork test as well as the clock.

Tenderness and gravy cues

Meat: start checking when the edges begin to separate with a fork, then continue cooking until the roast is very tender. The additional covered hour after adding the cornflour is part of the method.

Gravy: it should coat the back of a spoon after that hour. If it remains thin, cook on high with the lid off while preparing the meat, as directed.

Serving the roast

Serve the beef with the gravy and, if you cooked them, the potatoes, carrots and onion. Creamy mashed potatoes and a side of vegetables are also suggested accompaniments.

Let the meat rest on the chopping board while you separate it from the fatty sections, then arrange the larger pieces on a platter or return them to the slow cooker for serving.

Recipe notes & tips

• Trim any excess fat from the roast before cooking if needed.
• Wait until the pan is properly hot before searing the beef.
• Scrape the browned bits into the stock so they carry through into the slow-cooker liquid.
• Keep optional vegetables in large pieces for the long cooking time.
• Check tenderness with a fork rather than relying only on the stated cooking time.
• Stir the cornflour into the water until smooth before adding it to the cooking liquid.

Variations

• Add the vegetables: cook the optional potatoes, carrots and onion over the roast for a one-pot meal.
• Use the high setting: cook for 3½–4 hours before checking the roast, then follow the recipe's extra cooking step.
• Serve with mash: pair the beef and gravy with creamy mashed potatoes instead of cooking potatoes in the slow cooker.
• Add a side of vegetables: serve separately cooked vegetables alongside the roast and gravy.
• Adjust the herbs: use the optional extra thyme with the vegetables for a more pronounced herb flavour.

Common mistakes to avoid

• Skipping the sear: browning adds flavour, so sear each side for 2–3 minutes in a hot pan.
• Leaving the pan residue behind: simmer the stock in the pan and scrape up the browned bits before transferring the liquid.
• Cutting vegetables too small: use large pieces so they suit the lengthy slow-cooking time.
• Adding cornflour dry: dissolve it in the water first to help it mix into the cooking liquid.
• Stopping while the meat is still firm: continue cooking until it is very tender and beginning to pull apart.
• Serving thin gravy: if it does not coat a spoon, cook on high with the lid off while preparing the meat.

How to store

Refrigerate leftover beef and gravy in a covered container and use within 3–4 days. Reheat gently until piping hot, adding a little water or stock if the gravy has thickened too much.

Frequently asked questions