Crockpot Chuck Roast Recipe

Name: Crockpot Chuck Roast Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 1 boneless beef chuck roast (3-1/2 to 4 pounds, cut in half against the grain); Salt and pepper; 1 large onion (chopped into chunks); 5 medium carrots (peeled and cut into chunks); 3 russet potatoes (cut into large chunks {you can peel but you don't have to}); 3 garlic cloves; 1 cup freshly brewed coffee {I suggest using light roast}; 1 cup vegetable broth; 1 cup of the juices from the slow cooker; 1 tablespoon corn starch; 1/4 cup cold water; Freshly chopped Italian parsley

Crockpot Chuck Roast Recipe is melt in your mouth tender. Chuck roast is slow cooked with potatoes, carrots, onions, coffee and vegetable broth to create a flavorful meal.

Prep15 min
Cook8 hr
Total8 hr 15 min
Makes6 servings
Calories531

Ingredients

6 servings

1 boneless beef chuck roast (3-1/2 to 4 pounds, cut in half against the grain)
Salt and pepper
1 large onion (chopped into chunks)
5 medium carrots (peeled and cut into chunks)
3 russet potatoes (cut into large chunks {you can peel but you don't have to})
3 garlic cloves
1 cup freshly brewed coffee {I suggest using light roast}
1 cup vegetable broth

For the gravy:

1 cup of the juices from the slow cooker
1 tablespoon corn starch
1/4 cup cold water

Garish:

Freshly chopped Italian parsley

Method

1
Remove the chuck roast from the refrigerator 15 minutes before cooking and let sit out.
2
Chop the potatoes, onion and carrots into large chunks and put in a large mixing bowl. Sprinkle a small amount of salt and pepper on the vegetables.
3
Place half of the potatoes, carrots and onions in the bottom of the slow cooker.
4
Sprinkle each side of the chuck roast with salt and pepper {I sprinkle it on and use my hands to rub it all over to cover the roast}. Place the chuck roast side by side in the slow cooker on top of the vegetables. Put the remaining potatoes, carrots and onions on top of the meat. Add the 3 garlic cloves.
5
Pour the coffee and vegetable broth over the pot roast. Cover and cook on low for 8 hours or high for 5-6 hours.
6
Remove the meat, vegetables and potatoes and place on a platter and garnish with freshly chopped Italian parsley. Serve warm.
7
Remove 1 cup of the liquid and bring to a boil in a medium pot. In a mason jar shake to combine 1 Tablespoon cornstarch and 1/4 cup of cold water. Add the liquid to the pot. Return the gravy to a boil and stir for two minutes. Remove from the heat and let sit to thicken up. This can serve as a gravy for those that want it.

Notes

You can prepare your carrots the night before--peel them, cut them and store them in a container in the fridge. Also, you can cut the potatoes and submerge them in cold water in a large tupperware container. You could garnish this pot roast with curly parsley, thyme or Italian parsley. If you want, you could also add in some cut up celery.