Savory Slow-Cooked Chuck Steak Pot Roast Recipe

There’s something special about a pot roast that simmers for hours, filling your home with the irresistible aroma of beef and vegetables. This slow-cooked chuck steak pot roast is a true comfort meal that brings family together around the dinner table. Perfect for those chilly evenings or when you’re looking to impress your guests without too much fuss.

Imagine tender, juicy beef falling apart at the slightest touch, surrounded by hearty vegetables soaking up all the flavor. This recipe not only satisfies your hunger but also warms your soul. It’s the kind of dish that makes you feel right at home, no matter where you are.

The Ultimate Comfort Food: Slow-Cooked Chuck Steak Pot Roast

A hearty pot roast with tender beef, carrots, and potatoes in gravy on a rustic table.

This pot roast is rich and savory, featuring slow-cooked chuck steak that becomes fork-tender in a flavorful broth mixed with onions, carrots, and potatoes. Each bite offers a delightful balance of meat and veggies, making it a fulfilling meal on its own.

Ingredients

3 to 4 pounds chuck steak
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
4 medium carrots, chopped
4 medium potatoes, diced
2 teaspoons dried thyme
1 teaspoon rosemary
Salt and pepper to taste
2 tablespoons Worcestershire sauce
1 bay leaf

Instructions

Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the chuck steak with salt and pepper, then sear on all sides until browned. Remove and set aside.
Sauté Aromatics: In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
Combine Ingredients: In a slow cooker, add the seared chuck steak, sautéed onions, carrots, potatoes, thyme, rosemary, Worcestershire sauce, and bay leaf. Pour the beef broth over the top.
Slow Cook: Cover and cook on low for 6-8 hours or until the beef is tender and easily pulls apart with a fork.
Serve: Remove the bay leaf and slice or shred the beef. Serve hot with the vegetables and broth, and enjoy!