Name: Slow Cooker Chuck Roast with Taters
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Ingredients: 1 onion, (thick slices); 2 - 3 lb. boneless beef chuck roast; salt, pepper, and garlic powder to taste; 2 carrots, (roughly chopped); 2 - 3 potatoes, (quartered); 1/2 cup boiling water; 1/2 tsp. beef bouillon powder

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Slow Cooker Chuck Roast with Taters Recipe

It’s the end of the day and you walk into your kitchen to smell the heady aromas of dinner. Imagine a ridiculously tender chuck roast that you can cut with a spoon. There are sweet carrots that have been marinating with the onions in the river gravy. And those potatoes! They’ve been baked and steamed for hours until they are deliciously flaky on the inside. Sit down and enjoy your delicious one-pot meal of Slow Cooker Chuck Roast with Taters.

Easy meals are even better when they taste like a lot of work went into them. That’s how this chuck roast dinner tastes. The ingredients are easy, there’s no prepping or browning first, just throw it in the crock pot and go. Some days we all need a little “easy.”

As if this recipe isn’t easy enough, it’s also flexible. If you have cute little taters, use those. No peeling, no cutting, just little spuds that get dumped into the pot. Or, if you have baking potatoes, those work great, too. Peal them and chop them into big chunks and drop them in. How about those carrots? Use the full size carrots; peal, chop, and dump. Or, you can use baby carrots that get dumped directly into the pot. Can it get any easier?

Actually, it can get easier…

If you want to have little to no clean up, use a slow cooker liner. It’s a clear bag that goes into the slow cooker first, then load your ingredients. When you’re all done with your meal, pull out the liner and toss it, wipe the inside with a damp cloth, and it’s clean. It’s a nice option.

Making Slow Cooker Chuck Roast with Taters

If you have a liner, put it in. Slice your onion into thick slices and line the bottom of your slow cooker. Next, put your chuck roast in after removing any big chunks of fat. Don’t worry about the fat in the middle, it makes your river gravy taste amazing. Then mix your bouillon powder with hot water and pour it over the roast, salt and pepper. Lastly, dump your taters and carrots along the sides of the roast and set the timer. If you’re in a hurry, set it on HIGH for 5-6 hours, or set it on LOW for 9-10 hours.

5 from 1 vote