Chuck Roast and Vegetables
Chuck roast sits on halved potatoes and carrots with onion, stock and tomato paste for eight hours on LOW. Nothing is browned first.
Chuck Roast and Vegetables
Course: Main CourseDifficulty: Easy6
servings15
minutes8
hoursChuck roast sits on halved potatoes and carrots with onion, stock and tomato paste for eight hours on LOW. Nothing is browned first.
Ingredients
3 lb boneless chuck roast
1 lb baby potatoes, halved
4 carrots, cut into thick chunks
2 large onions, cut into thick slices
1 cup beef stock
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp soy sauce
4 garlic cloves, whole
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper
Directions
- Put the onion slices, potatoes and carrots in the bottom of a cold 6-quart slow cooker.
- Pat the roast dry and rub it with the salt, pepper and thyme.
- Set the roast on top of the vegetables in a single layer.
- Tuck the garlic cloves around the edge of the meat.
- Whisk the stock, tomato paste, Worcestershire and soy sauce together.
- Pour the stock mixture around the roast, not over the top.
- Cover and cook on LOW for 8 hours, until a probe reads 195 to 205°F in the middle.
- Lift the roast onto a board and let it rest for 10 minutes.
- Shred the meat with two forks and return some of it to the juices.
- Serve the shredded beef with the vegetables and a spoonful of the juices.
Notes
- A newer pot can run hot on LOW, so take an hour off the first time and check early. Leftovers keep 3 to 4 days in the refrigerator.
Why nothing is browned
The roast cooks gently on top of the vegetables, so the juices drip down and flavor them. Tomato paste and soy sauce add the deep depth that browning would give.
The onions on the bottom keep the roast from sitting in liquid.
Chuck Roast and Vegetables: swaps
Parsnips or turnips can join the carrots. Beef stock can replace part of the soy sauce. Do not use a lean cut like round, which turns dry.
A newer pot can run hot, so check an hour early the first time.
Serving and keeping
Serve with a spoon of the juices. Leftovers keep in the refrigerator for a few days. Reheat gently, and store the beef in the juices so it stays moist.
A mistake to avoid
Browning is not needed here, but cutting the vegetables too small is a problem. Thick chunks survive eight hours. Check the roast with a probe in the middle, since it should read 195 to 205°F before you shred it.
Chuck Roast and Vegetables at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless chuck roast, baby potatoes, carrots, onions
Tips for Chuck Roast and Vegetables
A newer pot can run hot on LOW, so take an hour off the first time and check early. Leftovers keep 3 to 4 days in the refrigerator.
Chuck Roast and Vegetables FAQ
How long does Chuck Roast and Vegetables take?
Chuck Roast and Vegetables takes 8 hours of cooking after 15 minutes of prep.
How many people does Chuck Roast and Vegetables serve?
This recipe makes 6 servings.
What do I need to make Chuck Roast and Vegetables?
12 ingredients, led by boneless chuck roast, baby potatoes, carrots, onions. Amounts are in the recipe card above.
