Crockpot Chuck Roast with Vegetables

• servings: 6 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

3-4 lb chuck roast*

4-5 garlic cloves, minced

1 ½ lb petite potatoes

1 lb baby carrots

1 yellow onion, sliced

1 c beef broth

1 ½ tsp thyme (you can use some Italian seasoning as well to vary the flavor!)

½ tsp pepper

½ tsp sea salt (more or less to taste)

2 T corn starch (optional)

2 T water (optional)

other optional ingredients: 1 T Worcestershire, 1/3 cup red wine, or 2 T balsamic vinegar

Directions

Slice onions and rinse vegetables. Add carrots, potatoes and onion into the bottom of slow cooker. Toss to mix.

Place the chuck roast on top of the vegetables. Pour broth on top. Season meat with garlic, salt, pepper, and thyme. Turn the slow cooker to low and cook for about 8 hours or until meat falls apart easily and the carrots and potatoes are soft. ( I recommend cooking on low, but you can cook on high for 4-6 hours if necessary.) **cook time can still vary or take longer sometimes, cook until it falls apart!

When meat is ready, you can stir to allow the meat to fall apart into chunks. Transfer to a serving dish or serve straight from the slow cooker. For a thicker gravy like consistency, whisk together water and corn starch about 30 minutes before serving. Add it into the crock pot and stir to combine.

Nutrition

• Calories: 536 kcal
• Total Fat: 26 g
• Saturated Fat: 12 g
• Cholesterol: 156 mg
• Sodium: 399 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 47 g