Slow Cooker Boneless Chuck Roast

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!

Course Dinner

Cuisine American, Meat

Keyword boneless chuck roast, pot roast, slow cooker meal

Prep Time 10

Cook Time 4 40

Total Time 4 50

Servings Servings

Calories 382kcal

Author Elaine Benoit

Equipment

Ingredients

2 tablespoons olive oil
kosher salt
2.65 pound chuck roast (boneless)
1 pound carrots (washed and chopped into chunks)
1 large onion (small, chunked)
3 cloves garlic (crushed)
10 ounces Yukon gold potatoes (small bag, washed)
1 can cream of mushroom soup (I used organic with no msg)
1 package onion soup mix
1/2 cup beef broth
1 teaspoon dried thyme (or 5 sprigs of fresh)
1 teaspoon sea salt
Pepper to taste

Instructions

Place the saute pan on the stove and turn the heat on medium high heat. Once it heats up for a few minutes, add oil.
2 tablespoons olive oil
Liberally sprinkle kosher salt on all sides of the chuck roast. Add ground pepper. Add the roast to the hot pan and sear the two biggest sides for 3 minutes each. Lastly, sear the other sides for 1 minute each side. So ten minutes total.
kosher salt, Pepper to taste, 2.65 pound chuck roast
Add the chuck roast and the juices from the pan to the slow cooker. Next add the carrots, onions, mushroom soup, dried onion soup, garlic, thyme, and sea salt. Pour the beef broth over the meat.
1 pound carrots, 1 large onion, 3 cloves garlic, 1 can cream of mushroom soup, 1 package onion soup mix, 1/2 cup beef broth, 1 teaspoon sea salt, 1 teaspoon dried thyme
Cover and set timer for 4 1/2 hours on high.
After an hour, open cover and add baby potatoes.
10 ounces Yukon gold potatoes
When the cooking time is up, take an internal temperature. It should read 185 - 190 F if you want to cut it up, or 195 - 205 F to shred it like I did. Place on a platter, cut the string and either cut it up or shred it.
Transfer contents of slow cooker to a serving bowl and add the meat.
Serve
Smile
Enjoy

Notes

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.

Nutrition