This crockpot Chuck Roast is easy to make, so good and can make an easy dinner for busy nights. This post contains affiliate links for your convenience.
I started to consider sharing dinner and more breakfast recipes here. I have done several desserts, cookies, and seasonal treats. Why? Mainly because they can be made anytime and saved for when ready. Dinner and breakfast however, is bigger and usually by the time they’re done making, it’s already time to eat. It has been a juggling between trying to get the photos before everyone comes to eat. I remember in the earlier days of blogging, in leu of me trying to take dinner photos everyone waited that extra 5 minutes. But then I thought, what’s it worth? So I did away with this and just started serving the food right away.
Basically, I’d have to make dinner ahead of time or make something a day or couple days earlier, take photos, then refrigerate until ready to eat.
Anyways, today let’s start with this Crockpot Roast Beef . Through the years, I have made several roast beef recipes – in the crockpot, instant pot, oven. They’re good with a side of rice, mashed potatoes and corn, roasted veggies. If you don’t have a Crockpot you can check these out (affiliate links).
How to Make this Crockpot Chuck Roast Beef
Ingredients:
– 1 Chuck Roast (with a seasoning & Veggie pack of potatoes carrots, potatoes, & onion included)
– About 5 cloves garlic, peeled
– 1 Cup Water
Directions:
Heat oil in a wide skillet. Rinse roast. Season with salt & pepper. Sprinkle roast all around in flour. Place in hot oil. Allow to brown on both sides about 2 mins per side.
Turn off heat. Remove roast and place it in the Crockpot. Add the potatoes, carrots, and the onion from the package. Pour the seasoning over the contents in the Crockpot. Add a cup of water. Cover Crockpot then set it to high. Cook about 6 hrs. Note: ((You could cook on low also but it will take longer to cook).
Look at how beautiful it turned out. I had a school pick up so I had to hurry to snap a couple photos, then refrigerate.
This is after reheating to serve (I reheated in the oven at 350 until bubbly and hot enough to serve, not just warm). I didn’t want to keep it extra to overcook the vegetables.
It really is a delicious meal and tasted so good over this creamy mashed potatoes. I also had green beans and some Mac and Cheese but the Mashed potatoes alone was sufficient.
