Slow Cooker Beef Chuck Roast with Root Vegetables
Few meals say home-cooked comfort like a slow cooker beef chuck roast with root vegetables. This classic crockpot dinner takes a simple, affordable cut of beef and transforms it into a fork-tender roast surrounded by hearty vegetables and rich, savory gravy all with minimal hands-on effort.
Perfect for busy weekdays, chilly evenings, or Sunday family dinners, this easy slow cooker beef roast recipe lets the crockpot do all the work while your kitchen fills with that irresistible, old-fashioned aroma. Just add everything to the slow cooker, walk away, and come back to a wholesome, satisfying meal your family will ask for again and again.
Why You’ll Love This Slow Cooker Beef Roast:
Set-it-and-forget-it dinner perfect for busy days
Budget-friendly beef chuck roast becomes incredibly tender
One-pot meal with meat, vegetables, and gravy
Comfort food classic made easy in the crockpot
Great for leftovers perfect for sandwiches or reheating
Ingredients:
3–3½ lb beef chuck roast
1½ tsp kosher salt
1 tsp black pepper
1 tbsp vegetable or canola oil
4 medium carrots, peeled and cut into chunks
3 medium potatoes (Yukon Gold or red), cut into large pieces
2 parsnips, peeled and chopped (optional)
1 medium onion, sliced
3 cloves garlic, minced
1 cup beef broth
½ cup water
2 tbsp tomato paste or ketchup
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
2 tbsp cornstarch + 2 tbsp cold water (optional, for gravy)
Fresh parsley, chopped (optional garnish)
Directions:
Pat the beef chuck roast dry and season generously with salt and pepper.
Heat oil in a skillet over medium-high heat and sear the roast on all sides until well browned. This step locks in flavor and creates a richer gravy.
Add carrots, potatoes, parsnips, onion, and garlic to the bottom of the slow cooker.
In a bowl, whisk together beef broth, water, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour over the vegetables.
Place the browned roast on top of the vegetables.
Cover and cook:
LOW: 8–10 hours
HIGH: 4–5 hours
until the beef is fall-apart tender.
Remove roast and vegetables. Discard bay leaf.
For thicker gravy, whisk cornstarch slurry into the cooking liquid and simmer until thickened.
Slice or shred the beef, serve with vegetables, and spoon gravy over the top.
Helpful Tips & Variations:
Add celery or turnips for extra hearty flavor
Use bottom round roast if chuck isn’t available
Leftovers make excellent hot beef sandwiches or meal prep lunches
