Slow Cooker Chuck Roast

Adapted from Cooking Classy's Slow Cooker Pot Roast

Ingredient Prep:

Have chuck roast thawed before hand. Plan for 2-3 days of thaw time in the refrigerator.

Chop onion as desired; small diced squares or larger quarters.

Mince garlic so it's ready to use. Add more or less cloves as desired.

Wash, peel, and chunk carrots as desired.

Include potatoes if you are planning to serve right away, otherwise, consider skipping as they often don't freeze well. Potatoes can be quartered or cubed to desired size. We like to leave the peels on.

Get Cooking:

To start, you'll prepare the ingredients in a large pot or pan on the stove top. I used a large skillet, but a dutch oven would work well, too. 

Have the slow cooker set near the stove so you can easily transfer ingredients as they are ready.

1. Heat 1 Tbsp of olive oil in large pot/pan over medium high heat. Season roast with salt and pepper to taste.

2. Sear roast until browned on both sides, then transfer to slow cooker.

3. Add olive oil to pot/pan on stove, add onion, saute for 2 minutes, add garlic, saute another minute, then add to slow cooker roast.

4. Return pot/pan on stove to heat, pour in beef broth, Worcestershire, thyme, and rosemary, and cook for 10-20 seconds to scrape up browned bits.

5. Add carrots to slow cooker, then pour beef broth from pot/pan over the slow cooker roast and carrots.

6. Cook on low 8-9 hours.

7. Remove roast and veggies and shred roast.

8. Let cool, then distribute meat and carrots evenly into freezer meal containers, topped with cooking juices.

A quart size is the perfect meal for two. A gallon size is better for a family portion size. You can use freezer bags, structured containers, or glass containers; whatever you and your family prefer to freeze meals in.

If you're not planning to freeze, you can add potatoes to the slow cooker at step 5 and serve it all right away.

Potatoes don't always freeze well, so we recommend skipping them for this freezer meal.