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Tank Cooks Crockpot Chuck Roast

Frank The Tank2/26/2025 9:20 PM

Thanks to Stephen Vaccaro for the recipe

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Ingredients:

3-4 pounds beef chuck roast
Salt and pepper, to taste
2 tablespoons vegetable oil (optional)
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons Worcestershire sauce
4 carrots, cut into large chunks
4 potatoes, quartered
2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
2-3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
2 bay leaves

Directions:

Prepare the Roast: Pat the chuck roast dry and season generously with salt and pepper.
Sear the Meat (Optional): In a skillet, heat the vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step adds extra flavor but can be skipped if you're short on time.
Add Ingredients to the Crockpot: Place the chopped onion and minced garlic at the bottom of the crockpot. Add the roast on top, followed by the carrots and potatoes.
Mix the Liquid: In a bowl, combine the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this mixture over the roast and vegetables.
Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fork-tender.
Serve: Remove the bay leaves and herb sprigs before serving. Slice the roast and serve with the vegetables and some of the cooking liquid.

Tips:

Consider adding a splash of red wine to the broth for added flavor.
If you like a thicker gravy, remove some liquid at the end, reduce it on the stove, and then whisk in some cornstarch mixed with water.

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