Description

A comforting, slow-cooked beef and root vegetable dish that requires minimal effort and cleanup. This recipe yields tender, fall-apart meat with a rich, savory gravy using just four core ingredients.

Ingredients

Scale

3–4 lbs Chuck Roast (boneless preferred)
2 large Yellow Onions (cut into large chunks)
1 lb Carrots (peeled and cut into large rounds or halves)
4 cloves Garlic (minced or smashed)
Salt and Black Pepper (to taste)

Instructions

Peel and chop onions and carrots. Cut onions into large wedges and carrots into thick rounds. Place them at the bottom of the slow cooker to create a bed for the meat.
Pat the chuck roast dry with paper towels. Generously season all sides with salt and black pepper (approx. 1 tsp salt and 1/2 tsp pepper for a 3-lb roast).
Place the seasoned roast on top of the vegetables. Add the minced or smashed garlic around the meat.
Optionally add half a cup of beef broth if a looser sauce is preferred; otherwise, rely on natural juices.
Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours if short on time. Avoid lifting the lid frequently.
Check for doneness by testing if the meat shreds easily with a fork. If tough, cook for another hour.
Remove the meat and let it rest for 10 minutes before shredding.
If the gravy is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes of cooking.

Notes

Do not cut the meat too small to retain moisture. Let the roast rest before shredding to prevent drying out. Fresh vegetables provide better texture than frozen, but frozen can be used in a pinch. The sauce will continue to thicken as it cools.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: Shredded beef with v
Calories: 450
Sugar: 6
Sodium: 600
Fat: 25
Saturated Fat: 10
Carbohydrates: 15
Fiber: 3
Protein: 35

Keywords: slow cooker, pot roast, chuck roast, comfort food, easy dinner, beef recipe, root vegetables, gluten-free