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Ultimate Crockpot Chuck Roast: Melt-in-Your-Mouth Tender!

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This Ultimate Crockpot Chuck Roast is a comforting and flavorful dish that transforms a tough cut of beef into a tender masterpiece. With minimal effort, you can enjoy a rich, savory meal that practically cooks itself.

Ingredients

  • Chuck Roast
  • Yellow Onions
  • Garlic
  • Carrots
  • Potatoes (Yukon Gold or red)
  • Beef Broth (low-sodium)
  • Balsamic Vinegar
  • Fresh Rosemary
  • Fresh Thyme
  • Bay Leaf
  • Salt
  • Black Pepper
  • Olive Oil
  • Cornstarch
  • Cold Water

Instructions

  1. Take the chuck roast out of the refrigerator about 30 minutes before cooking to let it come closer to room temperature. Pat the roast dry thoroughly with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
  2. Chop the vegetables: cut the potatoes into roughly 1.5 to 2-inch chunks, carrots into 1-inch pieces, and the onion into large wedges.
  3. In a large skillet or Dutch oven, heat a tablespoon or two of olive oil over medium-high heat until shimmering. Carefully place the seasoned chuck roast in the hot pan and sear for 3-5 minutes per side until a deep golden-brown crust forms. Transfer the roast to your crockpot.
  4. Using the same skillet, add the chopped onions and cook for about 3-5 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant. Pour in about a half cup of beef broth or balsamic vinegar to deglaze the pan, scraping up any browned bits. Pour this mixture over the roast in the crockpot.
  5. Add the vegetables around and on top of the seared chuck roast. Tuck in the carrots and potatoes, then nestle the fresh rosemary and thyme around everything. Pour in the remaining beef broth to ensure there's enough liquid to come about halfway up the roast and vegetables. Add a bay leaf or two on top. Cover the crockpot and cook on LOW for 8-10 hours or on HIGH for 4-6 hours until the roast is tender.
  6. Once cooked, carefully remove the roast and vegetables from the crockpot and transfer them to a platter. Discard the herb sprigs and bay leaf. Shred the beef using two forks.
  7. For a thicker gravy, strain the cooking liquid into a saucepan, skim off excess fat, and bring it to a simmer. Whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water to form a slurry and whisk it into the simmering liquid until thickened. Serve the shredded chuck roast and vegetables with the warm gravy drizzled over top.

Nutrition

Keywords: Don't skip the sear for added flavor. Season generously and cut vegetables evenly for consistent cooking. Cooking on low yields the best results for tenderness.

Find it online: https://homebitesia.com/ultimate-crockpot-chuck-roast-melt-in-your-mouth-tender/