Name: Slow Cooker Beef Chuck Roast
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 5 Servings
Cuisine: American
Ingredients: 2 pounds Chuck roast; 1.5 pounds Baby potatoes; 1 lb Baby carrots; 1.5 teaspoons Ground oregano; 0.5 tsp Salt; 0.5 tsp Pepper; 1 tsp garlic; Fresh thyme; 14.5 ounces Beef broth

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Slow Cooker Beef Chuck Roast

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Instructions

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Instructions

Season the roast with oregano, salt and pepper on both sides. Sear over high heat in a skillet for 3 minutes per side.

Add the roast to the slow cooker, top with the minced garlic and fresh thyme.

Top the roast with the potatoes and carrots.

Pour in the beef broth.

Cook on low for 8 hours. The roast should fall apart.

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Tips & Tricks (5)

Sear Before Slow Cooking 🔥
Brown the chuck roast on all sides in a hot skillet before adding to the slow cooker to develop a rich, caramelized crust that deepens the overall flavor profile.
Layer Fresh Thyme Strategically 🌿
Reserve half your fresh thyme to add during the last 30 minutes of cooking to preserve its delicate flavor, while using the other half at the start for deeper herb infusion.
Cut Vegetables Uniformly 🥕
Cut baby potatoes and carrots into similar sizes so they cook evenly and finish at the same time as the tender roast, preventing mushy or undercooked pieces.
Use Low Heat for Extended Cooking 🕐
Cook on low setting for 8-10 hours rather than high for 4-5 hours to achieve that prized fall-apart tenderness without drying out the meat fibers.
Let Broth Cool Before Serving 🧊
Refrigerate the finished dish overnight, skim off solidified fat from the surface, then reheat for a cleaner-tasting sauce and easier portion control.