How to make a Classic Chuck Roast With Vegetables in the Crock Pot– step by step instructions for a perfect dish made in the slow cooker. Easy dinner for the cold season!
It is still cold in Minnesota even if Spring is coming, so last night I decided to make this classic recipe of chuck roast with organic vegetables in the slow cooker.
Crock Pot Chuck Roast Recipe:
Slow cooked roast is an easy and elegant way to put dinner on the table on a Sunday for your family or when you have company.
It is also the absolute comfort food on a cold day, like the ones we have plenty of here in Minnesota.
Living in the Midwest and with the harsh, long winters we have, the Slow Cooker or the CrockPot is a great tool to put warm, hearty food on the table for busy families.
This is a recipe that I am sure a lot of people know about, but everyone has its own version of it.
The smell of this roast will greet you at the door when you come home especially if you had to be outside shoveling snow.
How to make cook a chuck roast with vegetables in the crock pot:
This is one of the easiest recipe that you cannot fail making it.
1. First, gather the ingredients.
2. Peel and clean the carrots, celery, potatoes, onions and garlic. If the potatoes are organic and you like the skin on them, don’t peel them. The skin actually is very nutritious.
3. Chop the vegetables in big chunks or as you like them, but bigger pieces are better as they need to sit in the crockpot for about 5 hours and you don’t want them to fall apart.
Place them in the crock pot.
4. The next step would be to take care of the meat.
Start with a big chuck roast piece. Trim any large chunks of fat before adding the seasoning. I don’t add a lot of seasoning when I brown the meat because the herbs burn easily during the process.
However, you should always brown the meat in a skillet before adding it to your slow cooker.
Season the meat with plenty of salt and pepper and add a little bit of thyme and garlic powder. Heat up the oil in a big pan and place the meat in the middle of the pan to brown.
If you have a cast iron skillet, use it for this step.
You want the pan to be hot and sizzling. Don’t touch the meat for 4-5 minutes so it has time to seal the juices inside.
Flip it on the other side for another 4-5 minutes.
Looks beautiful, right? Add the meat to the pot.
5. Don’t wash the pan where you browned the meat. Deglaze the pan with the wine.
Pour the wine into the pan and scrape the bottom of the pan with a wooden spoon or spatula. Bring it to a boil and simmer for one minute.
The wonderful drippings from the meat and the wine will make an awesome sauce that will also go in the crockpot. (You can skip the wine if you don’t like it and use water instead or vegetable broth, or beef broth)
6. Pour the sauce over your meat and vegetables. If there is not enough liquid add some more wine or water.
Season everything again with some salt and pepper if there is a need for it and add some more thyme. Cover the crockpot with a lid and set it up on “High” for 5 hours.
The results should look something like this:
Tips for making the best roast:
- Brown the meat before placing it in the slow cooker. Don’t skip this step as it seals the flavors inside the meat and gives the roast a more complex flavor. The caramelization of the meat in the pan is key to the flavors.
- Use the best vegetables you have around. If you don’t like the potatoes inside the slow cooker, cook them separately. If you use starchy potatoes, sometimes they will fall apart and the dish will not look appetizing. Cook the potatoes separately, if you use starchy ones.
- Play with the flavors. Some people skip the garlic and add rosemary, or both. Some others like thyme. Experiment with the herbs and make this recipe your own.
- You don’t have to use wine for deglazing the pan. You can use vegetable broth, water, or beef broth. However, wine will also add to the flavors and make the dish more complex.
- 3 pounds Chuck Roast Beef(if you find grass fed beef would be excellent)
- 2-3 tablespoons vegetable oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dried thyme
- 1 teaspoons garlic powder
- 1 pound carrots
- 2 pounds red potatoes
- 2 large yellow onions
- 4-5 celery ribs
- 4-5 cloves of garlic
- 1 cup red wine or as much as you need to cover halfway the meat
- (You can skip the wine if you don't like it and use water, beef broth or vegetable broth instead)
- 1 cup vegetable, or beef broth or water
- Rinse and pat dry the meat. Season it with salt, pepper, thyme and garlic powder. Set aside.
- Meanwhile, prepare the vegetables.
- Peel and clean the carrots, celery, onions, potatoes and garlic. Chop them in big chunks or as you like them, but bigger pieces are better as they need to sit in the crockpot for about 5 hours and you don't want them mashed.
- Heat up the oil in a big pan and place the meat in the middle of the pan to brown. You want the pan to be hot and sizzling. Don't touch the meat for 4-5 minutes so it has time to seal the juices inside.
- Flip it on the other side for another 4-5 minutes.
- Add the meat to the pot.
- Don't wash the pan where you browned the meat. Deglaze the pan with the wine(use vegetable broth, beef broth or water if you try to avoid wine). These wonderful drippings from the pan are excellent for creating a good sauce that goes in the crockpot.
- Pour the sauce over the meat and vegetables.
- If there is not enough liquid add another cup of broth or water. Season everything again with some salt and pepper, and sprinkle more thyme.
- Cover the crockpot with a lid and set it up on "High" for 5 hours.
- Serve warm.
Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer, Stainless Steel , SCCPVL610-S
Lodge Seasoned Cast Iron 5 Piece Bundle. 10.5” Griddle, 8” Skillet, 10.25” Skillet, 10.25” Dutch Oven, and 10.25” Lid
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Amount Per Serving:Calories: 766 Total Fat: 47.3g Saturated Fat: 18.1g Unsaturated Fat: 33g Cholesterol: 177mg Sodium: 612mg Carbohydrates: 29.4g Fiber: 4.6g Sugar: 6.1g Protein: 48.6g