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slow cooker chuck roast recipe With Carrot Rosemary Glaze
- Total Time: 590 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This slow cooker chuck roast recipe features tender, succulent beef simmered to perfection and cloaked in a subtly sweet, herbaceous carrot rosemary glaze. It is an easy, family-friendly meal ideal for busy weeknights and budget-conscious cooks.
Ingredients
- 2–3 pounds chuck roast
- 1 pound carrots, peeled and roughly chopped
- 3–4 sprigs fresh rosemary
- 1 large onion, sliced
- 4–5 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Sear the Chuck Roast: Heat 1 tablespoon olive oil in a 10-inch heavy-bottomed skillet over medium-high heat until shimmering. Season the chuck roast generously with salt and pepper, then sear on all sides until deeply browned and caramelized, about 3-4 minutes per side.
- Layer Aromatics: Transfer the seared roast to your slow cooker. Layer the sliced onions, minced garlic, and fresh rosemary sprigs around and on top of the roast.
- Deglaze Skillet: Pour 0.5 cup of beef broth into the hot skillet used for searing. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Pour this liquid over the roast in the slow cooker.
- Combine Remaining Liquids: In a small bowl, whisk together the remaining 1.5 cups of beef broth and the tomato paste until smooth. Pour this mixture over the roast.
- Slow Cook Roast: Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the meat is incredibly fork-tender and pulls apart easily.
- Shred Beef: Carefully remove the roast to a cutting board and shred it using two forks. Skim any excess fat from the surface of the cooking liquid in the slow cooker.
- Thicken Glaze: In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water to form a slurry. Stir this slurry into the cooking liquid in the slow cooker. Cook on HIGH for another 15-20 minutes, or until the liquid thickens into a rich carrot rosemary glaze. Taste and adjust seasoning as needed.
Notes
For a healthier meal, opt for grass-fed chuck roast, organic carrots, and low-sodium beef broth. For gluten-free needs, use certified GF beef broth and cornstarch or arrowroot powder. For lower carb, minimize carrots or omit cornstarch. Fresh rosemary is preferred, but 1 teaspoon dried can substitute for 1 sprig. You can also use an Instant Pot (60-75 min High pressure cook with natural release) to reduce cooking time. For a rustic one-pot meal, add potatoes, parsnips, or turnip chunks during the last 2-3 hours of slow cooking, or a pinch of smoked paprika to the glaze for extra depth.
- Prep Time: 30 minutes
- Cook Time: 560 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 200 g)
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg