Whether you are looking for a simple meal to cook, or a warm roast on a cool day a crock pot chuck roast with vegetables is the way to go. You can prep this and cook it overnight or you can start it in the morning and it will be ready to go by dinner time. You can use other cuts of meat for this way of slow cooking as well, but the chuck roast is my favorite to slow cook.
What You Need
For this recipe, you can go basic or jazz it up some if you wish. Also, this is a great recipe to hide extra vegetables in. I like to hide celery and squash in mine. By the time the cooking is done, if these are chopped small, they will disappear and you can still get the benefits of the vegetables without the texture or even really the taste.
For my basic roast, I round up the following items.
Chuck roast (3lbs or so)
- Beef broth – 2 cups
- Lawrey’s seasoning salt – 3 tablespoons or enough to cover both sides
- Onion – 1 small diced
- Celery – 2 stalks diced
- Potatoes – 1-2 for each person you are feeding
- Carrots – 1 12oz bag of baby carrots
- 2 Garlic cloves crushed
- 2 tablespoons of vegetable oil
You can use beef stock or even bouillon cubes here. Really whatever you have on hand. Even chicken stock or broth will taste just as well. I have tried this myself, so I can say this for sure.
This is the crock pot that I have a use for everything. It warms quickly and I like the feature of having the lock and carry lid.
Preparing Your Roast
Before you just drop your roast into the crock pot you need to season it well on both sides with the seasoning salt. Then you will want to pan sear it with 2 tablespoons of vegetable oil. This does not really help the meat to retain moisture but adds a new depth of flavor to the meat. Although this is not required I do recommend it.
Either way, if you sear your meat or just pop it right in the crock pot, make sure that you season it well first.
Put It All In?
While I do see people who like to just dump all the stuff in the crock pot and leave it, I do advise against it. I find that I end up with soggy vegetables at the end with this, and I do not like soggy vegetables. I would like mine to still have a little form and texture when eating them. Except for the ones I am trying to hide. I add those at the beginning.
- Place your crock pot on high and add your stock or broth to it.
- Put in your onions and celery.
- Season your meat and pan sear if you are taking that step, and if not place your meat in.
- Slow cook for 6 hours or until the meat is tender and falls apart easily with a fork.
- Add potatoes and carrots and cook for about 1 hour more. This will leave your vegetables tender enough to eat but not completely soggy.
If you are preparing this in the morning and would like to finish in the evening you can get a jump start on the prep time of cutting vegetables. You can cut potatoes ahead of time and place them in a bowl and cover with water. This will keep them from turning brown and just drain the water off of them before dumping into the crock pot. If you would like just the recipe it is here.
This roast is a hearty meal by itself. Sometimes often you feel like you might be missing something with a one-pot meal though. To this, I would recommend a good bread or a light side salad perhaps. I personally do not add anything to this though. I find the roast to be more filling than you think it will be.
I prefer to add another flavor to the finished product of this with steak sauce (A1) and added pepper. My family loves this roast and it is even tastier the next day. You can make this a day before and refrigerate the liner of the crock pot and then just put it back into the warmer sometime the next day before you plan on eating.
I hope that you like this crock pot chuck roast with vegetables. Do not be afraid to make it your own with other flavors or different vegetables.
Have you ever cooked a chuck roast? What are your favorite seasonings and vegetables to add to a crock pot chuck roast?
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