Simple Crockpot Roast Beef

Ingredients

• 3-4 lb chuck roast

• 5-6 garlic cloves, minced

• 1 ½ lb yellow potatoes

• 3 peeled and sliced carrots (choose the thick ones)

• 1 yellow onion, sliced

• 1 -1½ cup beef broth

• 1 Tbsp Worcestershire sauce

• 2 Tbsp balsamic vinegar

• 1 Tbsp Italian seasoning

• ½ tsp pepper

• 2 tsp salt

• 2 Tbsp corn starch (optional)

• 2 Tbsp water (optional)

Instructions 

• Prep the onion, potatoes and carrots and place into the bottom of slow cooker. Toss around to mix. (If you don’t like your vegetables overly cooked you can wait and add them at about the 7 hour mark and they will remain a bit firmer.)

• Place the chuck roast on top of the vegetables. Pour broth and Worcestershire sauce and balsamic vinegar on top. Season the meat with the garlic, salt, pepper, and Italian seasoning, rubbing it around on the meat a little.

• Turn the slow cooker to low heat and cook for about 8-10 hours (usually closer to 10 in my experience) or until meat falls apart easily and the carrots and potatoes are soft. Sometimes this feels like a trust exercise if you check on it and its still tough. It just needs more time. If I am around the house I will flip the roast around the 6 hours mark to rotate what parts sitting in the juices and create a little more even cook.

• When meat is ready, you can shred it with two forks to allow the meat to fall apart into chunks or you can transfer to a serving dish. If making a gravy, I will remove the meat and change the instapot from slow cooker to saute mode, whisk together the water and corn starch and stir into the juices to thicken it as it heats.

I appreciate so much that I can get all of this prepped and cleaned up and know that whether we are going to hang out at home all day, go out to a one of the kids’ sporting events or church we get to come home to a delicious, nutritious meal. Can’t beat that feeling.

The Instapot slow cooker working away while we go about our business all day.