This slow cooker chuck roast recipe is so easy with very few ingredients. But it is also big on flavor. Roast is such a comforting meal and it's one of my favorites when I'm craving a good ole' meat and potatoes dinner that is somewhat low in carbs minus the potatoes.
Some notes about the recipe:
When I make this recipe in my RV, I often skip the step of searing the roast before adding it to the slow cooker, because I'm usually in a hurry and it tastes great without it. Plus, there is no dishwasher in here, so the less dishes I have to wash, the better. But you can definitely include this step, by searing it in a wide pan on medium high heat with a little oil and adding the salt and pepper at this stage. Sear it on both sides for 3-5 minutes. and then transfer the roast along with the juices from the pan to the crockpot. It still tastes yummy even if you don't sear it first before adding it to the crock pot.
I didn't include water in this recipe, because the crockpot naturally adds water to whatever you're cooking from steam and condensation. And juices in the meat also help bring in some liquid.
I like to use boneless beef chuck for my roast because it has enough fat to provide a lot of flavor and is very tender when slow cooked. A rump or round roast are tougher and less flavorful because they are from the leg of the cow. The chuck roast has good flavor but it is still tough as it comes from the shoulder of the cow. But it has more fat and connective tissue running through it. Fat=Flavor. Did I just say that? it's so true though right?
I use red or Yukon gold potatoes (sometimes the Yukon gold are just labeled gold). If you can find small, somewhat equal size potatoes, that it is ideal so that you can don't have to cut anything. Just wash, and put them in. Or you can even roast them separately in the oven with kosher salt and pepper at 400 degrees for 10-15 minutes. If you cook them separately, you can ensure they have enough seasoning. Potatoes really need salt. If you can't find red or gold potatoes in your store, then russet or Idaho potatoes cut in chunks is fine too.
It may seem strange to put this recipe in the easy weeknight category because the cooking time is takes hours in a crockpot. But the prep time is pretty quick, and preparing in the morning, cooking on the low setting will have it ready dinner time. For me, roast was always a Sunday dinner when I was young and so that's usually when I serve it for my family. You can definitely make this roast in an Instant Pot.
You can find the Better Than Boullion® Roast Beef Base in most grocery stores near the boullion cubes.
2-3 pounds chuck roast
Garlic salt, to taste
Fresh cracked pepper
1 Au Ju seasoning packet
1 Lipton onion soup packet
1 tablespoon Better Than Boullion® Roast Beef Base
2 tablespoons A1 Sauce
3 large onions, sliced
8-10 whole carrots, cut into 3 inch pieces
6-8 small, round red or yukon gold (yellow) potatoes
1 bunch flat leaf Italian parsley, chopped (optional)
Bring a 2.5 to 3 lb chuck roast to room temperature. Cut off any visible, excess fat pads from the outside. Add the meat to the slow cooker. Sprinkle Lawrys garlic salt over the top and fresh cracked pepper. Flip it over and do the same to the other side. Add the two seasoning packets, the beef base and A1 Sauce. Add the vegetables to the crock pot. Add more fresh cracked pepper.
Turn the slow cooker to low and cook for 8 to 10 hours, or turn to high, and cook for about 6 hours or until the meat can be pulled apart with a fork.
Stir the parsley in if using into the gravy, once the roast is done. Taste for seasoning and add a pinch or so of kosher salt if desired.