Can I cook this Slow Cooker Beef Chuck Roast on HIGH instead of LOW?

Yes, you can cook the roast on HIGH, but it’s best to keep it on LOW if you want perfectly tender beef. Cooking on LOW for about 8 hours allows the connective tissues in the chuck roast to soften completely. If you use HIGH, cook it for about 4 to 5 hours. The texture will be slightly firmer, but it will still taste delicious.

What’s the best cut of beef for this recipe?

The best cut is the beef chuck roast because it has the right balance of fat and connective tissue. During slow cooking, it breaks down and becomes juicy and tender. If you cannot find chuck roast, you can use a shoulder roast or brisket, but the result may be slightly leaner.

How can I make the gravy thicker at the end?

To thicken the gravy, mix one tablespoon of cornstarch with two tablespoons of cold water in a small bowl. Remove a cup of the cooking liquid from the slow cooker, whisk in the cornstarch mixture, then pour it back into the pot. Let it cook for another 15 minutes until the sauce thickens.

Can I add red wine or other seasonings to this recipe?

Yes, a half-cup of red wine adds a deeper, more complex flavor to the slow cooker beef chuck roast with mushrooms and vegetables. You can also add herbs like rosemary or bay leaves for extra aroma. Be sure to balance the seasoning, as the slow cooker intensifies flavors over time.

Slow Cooker Beef Chuck Roast | 5 Secrets for Tender, Flavorful Comfort

Description

Slow Cooker Beef Chuck Roast with Mushrooms & Vegetables is tender, juicy, and packed with deep, comforting flavors. This easy one-pot meal features beef that falls apart with a fork, rich gravy, and perfectly cooked vegetables that make every bite satisfying.

Ingredients

2½–3 lb beef chuck roast

1 lb baby potatoes

3 carrots, cut into chunks

1 cup mushrooms, sliced

1 small onion, chopped

3 cloves garlic, minced

2 cups beef broth

1 tbsp tomato paste

1 tsp dried thyme

1 tsp salt

½ tsp black pepper

Instructions

1. Place the beef chuck roast at the bottom of the slow cooker.

2. Surround the roast with potatoes, carrots, mushrooms, onion, and garlic.

3. In a bowl, whisk together beef broth, tomato paste, thyme, salt, and pepper.

4. Pour the broth mixture over the roast and vegetables.

5. Cover and cook on LOW for 8 hours until the beef is tender and pulls apart easily.

6. Serve warm with the vegetables and rich gravy spooned over the top.

Notes

To store: Let leftovers cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months.

To reheat: Warm gently on the stovetop or in the microwave with a splash of broth to restore moisture.

Serving ideas: Serve with mashed potatoes, noodles, or crusty bread to soak up the rich gravy.

Prep Time: 10 mins
Cook Time: 8 hrs
Category: Dinner, Comfort Food, Slow Cooker
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 420kcal
Sugar: 4g
Sodium: 540mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 40g
Cholesterol: 95mg

Keywords: slow cooker beef chuck roast, crockpot beef roast, slow cooker mushrooms and vegetables, easy beef dinner, one pot beef recipe