Sunday Chuck Roast Pot Roast with Carrots & Yukon Gold Potatoes

Name: Sunday Chuck Roast Pot Roast with Carrots & Yukon Gold Potatoes
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb Chuck Roast; 1 lb Carrots, cut into chunks; 1½ lb Yukon Gold Potatoes, halved; 1 onion, cut into wedges; 3 cloves garlic, smashed; 2 cups beef stock; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 sprigs thyme; 2 tbsp neutral oil; Salt and black pepper

Set it in the morning, become a hero by dinnertime.

🍽️ American ⏱️ 20 min prep · 480 min cook 👥 Serves 6 📊 Beginner

Adapt this to your ingredients →

Ingredients

3 lb Chuck Roast
1 lb Carrots, cut into chunks
1½ lb Yukon Gold Potatoes, halved
1 onion, cut into wedges
3 cloves garlic, smashed
2 cups beef stock
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 sprigs thyme
2 tbsp neutral oil
Salt and black pepper

Method

Season the Chuck Roast aggressively on all sides. Sear it in the oil in a hot skillet until crusty and brown, 4 minutes per side — this step is optional for the slow cooker and mandatory for flavor.
Pile the Carrots, Yukon Gold Potatoes, onion, and garlic into the slow cooker and set the Chuck Roast on top.
Whisk the stock with tomato paste and Worcestershire, pour it around the meat, and tuck in the thyme.
Cook on low 8 hours (or high 5), until the Chuck Roast falls apart at the suggestion of a fork.
Rest the meat 10 minutes, then slice or shred. Skim the juices, season, and pour them back over everything.

make-aheadcomfortfreezer-friendly

Cooking a protein? Check safe internal temperatures in our food safety guide before serving.