This recipe for Crock Pot Chuck Roast with Potatoes is so simple and perfect for a weeknight meal especially if you are a meat and potatoes kind of person. Throw it in the crock pot in the morning before work and come home to a delicious meal. Serve with a glass of red wine and a salad for a perfect dinner.
Ingredients for Crock Pot Chuck Roast with Potatoes
- 2-3 pound chuck roast
- Russet potatoes
- Carrots- whole carrots or baby carrots
- Onion soup mix
- Salt and pepper
Other vegetables can be used in this recipe as well. See the FAQ’s below for some suggestions. Also, I do not use any beef broth in this recipe. The beef and vegetables create their own liquid when cooking.
How to Make Crock Pot Chuck Roast with Potatoes
Place half of the potatoes and carrots into the bottom of the crock pot. Sprinkle on 1/3 of the packet of onion soup mix and season lightly with salt and pepper.
Then, place the chuck roast on top and sprinkle with 1/3 of the onion soup packet and salt and pepper. Top with remaining potatoes and carrot and season again.
Cover with lid and cook on low heat for 8 hours. Once it is done, use two forks to pull apart the beef to make it easier to serve. The meat should already be falling apart which makes it easy to pull apart more.
Frequently Asked Questions
Yes, we used russet potatoes however red potatoes, yukon gold potatoes, sweet potatoes, etc can be used!
That will depend on the onion soup mix. If you need this recipe to be gluten free be sure to find a mix that is gluten free.
Store the leftovers in an air tight container in the refrigerator for up to 5 days.
If you want to add more vegetables make sure they are hearty root vegetables that will not turn to mush in the crock pot. Parsnips and onions would be great! Also, be sure to keep them in large pieces which will help them stay firmer when cooked.
For this recipe we put the potatoes on both the top and bottom. It doesn’t really matter if they go on top or bottom.
That depends on the recipe. This recipe does not call for any liquid to be added to the crock pot at all. The liquid you see in the pictures comes from the food while it cooks.
I highly recommend cooking this recipe on low for the full 8 hours. I have tried to speed it up and cook it on high for 3-4 hours instead and the chuck roast doesn’t get as tender as when it cooks on low. Because of the cooking time this is a great recipe to start before heading out to work for the day.
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Looking for more recipes for your crock pot or slow cooker? Check out our 24 Easy 4-Ingredient or Less Slow Cooker Recipes, Chicken Bone Broth, Crock Pot Blueberry Applesauce, Crock Pot Hawaiian Chicken, Crock Pot Chicken Enchiladas, Crock Pot Baked Potatoes, Crock Pot Orange Chicken, and Buffalo Chicken Dip. Also, some of our favorite meal recipes: Healthy Lemon Chicken Orzo Soup, Almond Crusted Chicken, BBQ Chicken Salad, Citrus Chicken Pasta, Lazy Lasagna Recipe, Easy Pan Fried Boneless Pork Chops, One Pot Pineapple Pork Fried Rice and Chicken Marbella.
- 2-3 pounds beef chuck roast
- 5 russet potatoes
- 1 pound carrots
- 1 packet onion soup mix
- salt and pepper
- Wash carrots and potatoes.
- Peel and chop carrots in large chunks.
- Chop potatoes into large chunks.
- Put half of potatoes and carrots into bottom of large crock pot. Sprinkle with 1/3 of onion soup packet. Lightly season with salt and pepper.
- Place chuck roast on top of potatoes and carrots. Sprinkle with 1/3 onion packet and season lightly with salt and pepper.
- Add remaining potatoes and carrots. Top with the rest of the onion soup packet and lightly season with salt and pepper.
- Cover and cook on low for 8 hours.
- Once finished, put apart beef into large pieces with two forks. It should fall apart easily.
Add onions or other hearty vegetables if desired.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 542Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 125mgSodium: 750mgCarbohydrates: 41gFiber: 6gSugar: 4gProtein: 42g