Slow Cooker Boneless Chuck Roast

This slow cooker boneless chuck roast recipe made with potatoes and carrots is the ultimate pot roast dinner. Juicy, tender beef and flavorful veggies melt in your mouth for a classic homestyle dish your family will love!

Learning experiences

Pot roast was the first meat I served at a dinner party. Sure, I’d cooked meals for people but never for a bunch of people. I wanted to wow my friends with the flavor of this pot roast recipe.

I wish I could say the whole meal came out yummy, but that would be a lie. I made carrots, oven roasted potatoes and pot roast. The carrots and the potatoes came out crunchy, not the way they are supposed to, but let me tell you, the pot roast came out superb!!

For that first dinner party, I used the same recipe I’m using today, but I cooked the roast in the oven instead of a slow cooker. That was the problem with the crunchy veggies: I had too many dishes in the oven. But lesson learned. Luckily, we had rolls and a delicious dessert: my nana’s chocolate cake.

And I gave my guests a nice change. They really had to chew their vegetables, so they probably burned up more calories crunching on those darn things than if the veggies just melted in their mouths. (Aren’t I good to my friends?)

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Ingredients and substitutions

• Butter – to sear the meat. You could also use extra virgin olive oil.
• Chuck roast – boneless.
• Salt – kosher
• Pepper – ground pepper (this is optional).
• Onion – sweet Vidalia, but you could use a yellow onion instead.
• Carrots – washed. I don’t peel the carrots as I like the extra nutrients.
• Garlic – I use 3 garlic cloves, crushed. If you don’t have some on hand, you can either use garlic paste or garlic powder, but fresh garlic is best.
• Small yellow potatoes – I like to use small potatoes. You can also use small red potatoes instead if you prefer.
• French onion soup mix – the dehydrated kind.
• Cream of mushroom soup – I use a natural non-MSG brand.
• Beef broth – Trader Joe’s has great broth. One of the things I love about it other than it being delicious, is there is no added MSG.

Helpful tips

• I like to sear the chuck beef before placing it in the slow cooker, but if you don’t have time, it will still come out delicious.
• After I sear the beef chuck roast, (takes around 10 minutes total), I pour the beef juices in the crockpot when I add the meat.
• Fresh thyme is perfect in beef dishes but if you don’t have it, dried thyme will work just as well.
• If you want to slice the pot roast, don’t let the temperature of the meat go over 185 – 190 degrees. I usually cut the meat in large chunks.
• If you want to shred the meat, the temperature should be between 195 – 205 degrees. That’s what I did with this recipe.

How to  make a slow cooker boneless chuck roast

Pre-step

Get out a crockpot or slow cooker, and large skillet, or sauté pan.

Step one

Gather the ingredients – boneless chuck roast, carrots, potatoes, broth, cream of mushroom soup, French onion soup mix, and onion.

Step two

Unwrap the beef and pat it dry with paper towels. Liberally salt and pepper the chuck roast.

Step three

Heat the skillet or sauté pan on medium-high heat. Once it heats up, add 1 tablespoon of butter and once it has almost melted, add the beef in the pan. Sear for 3 minutes on the two long sides and 1 minute on the other sides.

Step four

As the beef is searing, chop both the carrots and onion in chunks.

Step five

Add the beef to the crockpot, along with the juices from the pan. (A)

Step six

Add the carrots, onions, crushed garlic, and salt. (B)

Step seven

Add the onion soup mix (C), condensed cream of mushroom soup, and beef broth.

Step eight

Place the lid on the slow cooker and set it on high for 4 1/2 hours.

Step nine

After an hour, add the baby potatoes, fresh thyme, and replace the cover.

Step ten

After the slow cooker beeps that it’s done, take a meat thermometer and check the temperature. If you want to slice the beef or cut it in chunks, the internal temperature should be between 185 – 190 degrees Fahrenheit.

If you want to shred the meat, the internal temperature should be between 195 – 205 degrees Fahrenheit. If the meat isn’t done, add another 30 minutes. But 4 1/2 hours should be enough.

I take two forks to shred the meat if I go this route.

Perfect.

Time to take the slow cooker pot roast out of the cooker and put the veggies and gravy into a serving bowl.

This time around, I decided to shred the meat. I cut the string and then pulled the meat apart with two forks.

So good. Let’s look at the pot roast in the other crock.

Here is an old photo of the chuck roast in chunks.

Mmmmm. Moist, tender, soft, and scrumptious.

I hope you enjoyed this slow cooker boneless chuck roast recipe!

Please feel free to leave me a comment, what is your comfort food meal?

And as always, may all your dishes be delish!

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