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2 lb chuck roast cooked in a slow cooker with carrots and onions

Slow Cooker Chuck Roast with Carrots, Onions, and Celery

A simple crockpot pot roast with a 2 lb chuck roast, onions, celery, small carrots, Worcestershire sauce, and a basic salt, pepper, garlic, and onion seasoning blend. No potatoes needed.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 5 servings (4 to 6)
Ingredients Method Notes

Ingredients
  

  • 2 lb chuck roast fully thawed
  • 1-2 onions cut into chunks or slices
  • 2-3 stalks celery cut into 1-2 inch pieces
  • handful small carrots halve any large ones
  • 2-3 tablespoons Worcestershire sauce check label; usually contains anchovies (fish)
  • seasoning blend: salt, pepper, garlic powder, and onion powder about 1-2 teaspoons each, or to taste
  • 1 cup water or beef broth optional; check broth label

Method
 

  1. Pat the thawed roast dry with paper towels and rub it all over with the seasoning blend.
  2. Place the onions, celery, and carrots in the bottom of the slow cooker.
  3. Set the roast on top of the vegetables and drizzle the Worcestershire sauce over everything. If using water or broth, pour it in to come about 1/4 of the way up the sides; don't submerge the roast.
  4. Cover and cook on LOW 6 to 8 hours (recommended) or HIGH 3 to 4 hours, until fork-tender and easy to shred (about 195–205°F inside). No need to stir or flip; baste with the juices halfway through if you're home.
  5. Rest the roast 5 to 10 minutes, then slice or shred. Spoon the vegetables and juices over the top.

Notes

Allergens: Contains: fish (anchovies in most Worcestershire sauce). Free of: dairy, eggs, peanuts, tree nuts (check the Worcestershire and broth labels).
Planning ahead: if you start at 11:30 AM on LOW, it's typically ready between 5:30 and 7:30 PM. Check at the low end of the time range.