Slow Cooker Chuck Roast with Potatoes and Carrots: Cozy Fall Comfort Food
Slow Cooker Chuck Roast with Potatoes and Carrots is the ultimate fall comfort food. After making this many times, I’ve discovered the trick to the most tender, flavorful chuck roast. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner and Mexican Street Corn Avocado Toast Recipe for Easy Dinner.
Why This Slow Cooker Chuck Roast with Potatoes and Carrots: Cozy Fall Comfort Food Is Pure Comfort
- Tender, fall-apart chuck roast
- Rich, flavorful gravy
- Easy, hands-off cooking
- Perfect for fall dinners
What You'll Need for Slow Cooker Chuck Roast with Potatoes and Carrots: Cozy Fall Comfort Food
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lb chuck roast
- 1 lb potatoes
- 1 lb carrots
- 1 onion
- salt
- pepper
- garlic powder
- paprika
- beef broth
- tomato paste
- Optional: fresh parsley
- Optional: sour cream
📝 Ingredient Notes
- chuck roast: Bone-in roast works best.
- potatoes: Red or Yukon Gold work well.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Hands-off cooking for tender meat. → See on Amazon
- Meat Thermometer — Ensures perfect doneness without overcooking. → See on Amazon
How to Make Slow Cooker Chuck Roast with Potatoes and Carrots: Cozy Fall Comfort Food
- Prepare the roast: Season chuck roast with salt, pepper, garlic powder, and paprika. Sear in a hot pan until browned on all sides.
- Add to slow cooker: Place roast in slow cooker. Add potatoes, carrots, onion, beef broth, and tomato paste.
- Cook: Cook on low for 8-10 hours or high for 4-5 hours until meat is tender and potatoes are cooked through.
- Thicken gravy: Remove roast and veggies. Thicken gravy with a cornstarch slurry. Serve with fresh parsley and sour cream if desired.
Cook's Tips for Perfect Slow Cooker Chuck Roast with Potatoes and Carrots: Cozy Fall Comfort Food
- : For extra flavor, add a few sprigs of fresh thyme to the slow cooker.
- Common mistake and fix: Avoid overcooking the meat. Use a meat thermometer to ensure it reaches 145°F.
- : For a thicker gravy, use a cornstarch slurry instead of flour.
Storing & Reheating Slow Cooker Chuck Roast with Potatoes and Carrots: Cozy Fall Comfort Food
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 4 days. Make-ahead tip: Prepare the night before and cook in the morning.
Freezing Slow Cooker Chuck Roast with Potatoes and Carrots: Cozy Fall Comfort Food
Freeze cooked roast and veggies for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F until warmed through. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a deeper flavor, brown the roast first.
- Best substitution: Substitute beef broth with chicken broth for a slightly different flavor.
- Make-ahead: Prepare the night before and cook in the morning.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the gravy is too thin, simmer it on the stove until it thickens.
Want to level up this recipe?
Cast Iron Skillet — Perfect for searing the roast and adding flavor. → Check price on Amazon
Slow Cooker Chuck Roast with Potatoes and Carrots: Cozy Fall Comfort Food
Ingredients
Main Ingredients
- 2 lb chuck roast
- 1 lb potatoes
- 1 lb carrots
- 1 onion
Seasonings
- salt
- pepper
- garlic powder
- paprika
- beef broth
- tomato paste
Optional Toppings
- fresh parsley
- sour cream
Instructions
- Prepare the roast: Season chuck roast with salt, pepper, garlic powder, and paprika. Sear in a hot pan until browned on all sides.
- Add to slow cooker: Place roast in slow cooker. Add potatoes, carrots, onion, beef broth, and tomato paste.
- Cook: Cook on low for 8-10 hours or high for 4-5 hours until meat is tender and potatoes are cooked through.
- Thicken gravy: Remove roast and veggies. Thicken gravy with a cornstarch slurry. Serve with fresh parsley and sour cream if desired.
Notes
- Chef tip: For a deeper flavor, brown the roast first.
- Best substitution: Substitute beef broth with chicken broth for a slightly different flavor.
- Make-ahead: Prepare the night before and cook in the morning.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the gravy is too thin, simmer it on the stove until it thickens.
Storage
- Fridge: Store leftovers in the fridge for up to 4 days.
- Freezer: Freeze cooked roast and veggies for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: Prepare the night before and cook in the morning.
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 15g
- Carbs: 35g
- Fiber: 4g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Slow Cooker Chuck Roast with Potatoes and Carrots: Cozy Fall Comfort Food FAQs
Yes, prepare the night before and cook in the morning.
Overcooking is the most common reason. Use a meat thermometer to prevent this.
Yes, freeze cooked roast and veggies for up to 3 months.
No, this recipe is best suited for the slow cooker.
Reheat in the oven at 350°F until warmed through.
A Warm Final Note
I can’t wait for you to try Slow Cooker Chuck Roast with Potatoes and Carrots: Cozy Fall Comfort Food and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
